Our New Favorite Slow-Cooker Recipe: Butternut Squash & Black Bean Chili
Slow-Cooker Butternut Black Bean Chili
1/8th of recipe (about 1 heaping cup): 173 calories, 0.5g total fat (0g sat. fat), 532mg sodium, 35g carbs, 9g fiber, 8.5g sugars, 8g protein
Prep:
15 minutes
Cook:
3 - 4 hours on high or 7 - 8 hours on low
Ingredients:
One 14.5-oz. can fire-roasted tomatoes (not drained)
2 1/2 cups canned crushed tomatoes
2 tsp. chopped garlic
2 tsp. chili powder
1 1/2 tsp. ground cumin
1/8 tsp. salt
Two 15-oz. cans black beans, drained and rinsed
4 cups peeled butternut squash, cut into bite-sized pieces (about 3/4 of a medium squash)
1 cup chopped red onion
1 cup chopped red bell pepper
1/4 cup seeded and chopped jalapeño pepper (about 1 medium pepper)
Optional toppings: fresh cilantro, light sour cream
Directions:
Pour both types of tomatoes into a slow cooker. Add garlic and seasonings. Mix well.
Add remaining ingredients, and gently stir.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened.
MAKES 8 SERVINGS
HG Tips: Look for pre-cut butternut squash in the produce aisle, or click here for squash-cutting tips. And when handling jalapeños, don't touch your eyes (that pepper juice can sting), and wash your hands well immediately afterward.
Hungry for More Healthy Chili Recipes?
Chew on this:
HOORAY for National Pie Day, January 23rd! (That's today, by the way.) Enjoy the taste of apple pie without the fuss of a crust with these Apple Pie Egg Rolls!
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