Butternut Squash Chili

This is based on a recipe from Epicurious to which I've made extensive revisions ... so different but sooooo yummy! Note that swiss chard can be used in place of the spinach.

Category: Soups, Stews and Chili

Cuisine: not set

☆☆☆☆☆

3 reviews

Ready in 45 minutes

by susanjm

Ingredients

1 T olive oil

1 1/4 cup chopped onions

2 cloves garlic

3 cups butternut squash cut in 1/2" pieces

1 T chili powder

1 t ground cumin

1/2 can (19 oz) red kidney beans drained and rinsed

1/2 can (19 oz) chickpeas drained and rinsed

1 1/4 cups chicken or vegetable broth

1/2 can (28 oz) diced tomatoes with juices

3 cups (packed) spinach coarsely chopped

old cheddar (optional)

Directions

1. Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until tender and golden, about 9 minutes. 2. Add squash, chili powder and cumin and continue stirring for 2 minutes. 3. Add all remaining ingredients, except spinach and bring to a boil. 4. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. 5. Stir in spinach and simmer until just tender about 4 more minutes. 6. If you like, grate some old cheddar on top.

Reviews

☆☆☆☆☆

I substitute tatsoi for the spinach and used cayenne instead of chili powder (a little less than a tablespoon) which made it nice and spicy. This is surprisingly delicious for such a healthy dish.

heatherinbrooklyn

☆☆☆☆

Super easy and vey tasty take on chili.

kristinsacco

☆☆☆☆☆

Easy, nutritious, delicious ... what more can you ask for?

susanjm

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