Pumpkin & Squash Black Bean Chili
Ingredients
- 15 ounce black beans, canned
- 1 medium onion, red
- 1 medium bell pepper, red
- 1 1/2 cup, cubes butternut squash
- 2 tablespoon olive oil
- 15 ounce crushed tomatoes, canned
- 1 cup vegetable broth
- 2 teaspoon cumin, ground
- 1/8 cup chipotle peppers in adobo sauce
- 3/4 cup pumpkin, canned
Serve With
- 1 medium avocado
- 4 ounce tortilla chips
- 2 cup pineapple
Instructions
- Drain and rinse beans; set aside. Dice onion and pepper; cut squash into cubes (if not already purchased this way).
- In a large stock pan, heat oil over medium heat. Add chopped veggies and cook for 5 minutes, allowing them to soften while stirring occasionally.
- Stir in crushed tomatoes, black beans, stock, cumin, chipotle sauce, and pumpkin (if a hotter chili is desired, chop a chipotle pepper from the can and add it as well). Mix well and simmer for 10-15 minutes until veggies are softened.
- Top each portion with avocado slices, and serve tortilla chips and pineapple on the side.
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Nutrition
Calories: 517kcal | Carbohydrates: 77g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Sodium: 865mg | Fiber: 20g | Sugar: 20g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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