Butternut Chili
Try this Butternut Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1 tbsp. olive oil
- 4 cloves garlic
- 2 stalks celery chopped
- 1 red onion chopped
- 1 tsp. cumin
- 1 tbsp. honey
- 1 tsp. chili powder
- 1 tsp. powdered ginger
- 1 green bell pepper de-seeded and diced
- 1 red bell pepper de-seeded and diced
- 1 small butternut squash peeled, de-seeded and cubed (save the seeds for
- these
- )
- 3 cups broth
- 1 28- oz. can muir glen fire roasted diced tomatoes
- 3 cups black beans
- 1 1/2 cups pinto beans
- 1 tbsp. white or rice vinegar
- 2 diced green chiles or 1 diced jalapeno (optional)
- optional toppings: cilantro cheese, avocado, squeeze of lime
- Carbohydrate 316.028520134691 g
- Cholesterol 0 mg
- Fat 36.0946150030676 g
- Fiber 98.7268486425682 g
- Protein 99.0842450503315 g
- Saturated Fat 5.77328650078963 g
- Serving Size 1 1 recipe (2452g)
- Sodium 2392.13000000568 mg
- Sugar 217.301671492122 g
- Trans Fat 2.81970300069874 g
- Calories 1922 calories
Turn slow-cooker onto low and add olive oil. Using garlic press, add 4 cloves garlic. Add in spiced and stir. Add remaining ingredients except toppings and stir. Cook on low for 4-6 hours. Serve with desired toppings.
