Butternut Squash Chili

Ingredients

  • 1 butternut squash (about 2 1/4 lb)

  • 1 Tablespoon canola oil *

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 Tablespoons chili powder *

  • 2 teaspoons each ground cumin and oregano *

  • 1/4 teaspoons cayenne

  • 1 each red and green bell peppers, chopped

  • 1 can (28 oz) tomatoes with juices

  • 1 cup sodium reduced vegetable broth

  • 1/4 cup no salt added tomato paste

  • 1 can (19 oz) no salt added chickpeas, drained and rinsed

  • Shredded cheese (optional) *

  • Sour cream (optional) *

    * Ingredients not provided in Kit

Directions

  • Cut squash in half and peel. Remove seeds and cut into 1 inch (2.5 cm) cubes; set aside.

  • In a large saucepan, heat oil over medium heat. Cook onion, garlic, chili powder, cumin, oregano and cayenne for about 5 minutes or until softened. Add cubed squash and peppers; stir to coat. Add tomatoes, breaking up with spoon, broth and tomato paste; bring to a boil. Stir in chickpeas and simmer, covered for about 20 minutes or until squash is tender.

  • Ladle into bowls and serve with a sprinkle of cheese and a dollop of sour cream if desired.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item