Butternut Squash and Black Bean Chili

[Guest guest]

* Exported from MasterCook *

 

Butternut Squash and Black Bean Chili

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : ** ELF & MCR ** VegRecipe

Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tbsp vegetable oil

4 medium yellow onions -- coarsely chopped

2 medium red bell peppers -- seeded and coarsely

chopped

1 medium jalapeno pepper -- seeded and finely

chopped

4 garlic cloves -- minced

2 med butternut squash -- cut in 1 " pieces

(about 10 cups)

2 cups nonfat chicken broth -- reduced sodium

or vegetable broth

2 14.5 oz can diced tomatoes

2 15.25 oz can black beans

rinsed and drained

4 tablespoons chili powder

4 teaspoons ground cumin

2 teaspoons dried oregano

2 teaspoons salt

2 cups corn -- fresh or frozen

1 cup cashews -- coarsely chopped

 

In a large stockpot over medium heat, add the oil. Add the onions, red

peppers and jalapeno and saute until softened, 5-8 minutes, stirring

frequently. Add the garlic and cook for 1 minute, stirring constantly. Add

the squash, broth, tomatoes and their juice, black beans, chili powder,

cumin, oregano and salt and stir to combine. Bring to a boil.

 

Reduce the heat, cover and simmer for 30 minutes, stirring occasionally. Add

the corn and cook for 5 minutes, or until the vegetables are tender, stirring

occasionally. Top each serving with cashews.

 

Description:

" Topped with crunchy cashews and loaded with butternut squash, black

beans, tomatoes, corn and spices, this vegetarian chili could win the

heart of the most unwavering meat eater. "

Source:

" http://www.accessatlanta.com/partners/ajc/epaper/editions/thursday/fo

d_2.html "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 776 Calories (kcal); 13g Total Fat; (14% calories from fat); 37g

Protein; 144g Carbohydrate; 0mg Cholesterol; 740mg Sodium

Food Exchanges: 8 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

NOTES : The original recipe called for 4 tbsp. oil.

The nutritional info varies alot between the published info and MC. I have a

feeling it's the servings that were misreported. According to the paper

(before reducing the oil) Per serving: 443 calories, 15 grams protein, 17

grams fat (percent calories from fat, 34), 66 grams carbohydrates, no

cholesterol, 816 milligrams sodium, 11 grams fiber.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0