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)

Directions

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

2. 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.

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

Nutritional Information: 

6 Servings

Serving Size: 1 ⅔ cups

Calories: 250

Total Fat: 4g

Saturated Fat: 0.3g

Cholesterol: 0mg

Sodium: 250mg

Total Carbohydrate: 49g

Fiber: 10g

Protein: 9g

*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.