Butternut Squash and Black Bean Chili
15Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
2 tablespoons Pure Wesson® Canola Oil
1 pkg (12 oz each) refrigerated butternut squash pieces (12 oz = about 3 cups)
1-1/2 cups frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 can (8 oz each) Hunt's® Tomato Sauce
1-1/2 cups water
2 tablespoons (1/2 of 1.25-oz pkg) chili seasoning mix
1/2 cup shredded Cheddar cheese
|% Daily Value|
|Total Fat||8 g||12%|
|Saturated Fat||2 g||12%|
|Dietary Fiber||6 g||22%|
|Vitamin C||17 mg||28%|
|Vitamin A||6330 iu||127%|
Heat oil in large saucepan over medium-high heat. Add squash and frozen vegetable blend; cook 10 minutes or until squash is crisp-tender, stirring occasionally.
Add beans, drained tomatoes, tomato sauce, water and seasoning mix; stir to combine. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until squash is tender, stirring occasionally.
Sprinkle with cheese just before serving.
Fresh butternut squash may be used in place of the refrigerated squash. It just will take a little more time to peel and cut the squash into pieces.