Butternut Harvest Chili

The great thing about this recipe is you can use all canned or frozen ingredients if you’d like, which means this is a perfect meal when shopping on a budget. You can also add in extras, like kale, peppers, or even chicken.

Makes:  6 servings


Serving Size: 1 cup
Calories: 130
Total Fat: 1.5g
Saturated Fat: 0g
Protein: 6g
Sodium: 160mg
Carbohydrates: 25g
Added Sugar: 0g
Fiber: 8g

Butternut Harvest Chili


2 cups butternut squash, peeled, seeded, diced 
⅔ cup onions, diced
⅓ cup carrots, shredded or chopped
½ Tbs olive or vegetable oil 
1 can (15 oz) diced tomatoes, no added sodium
2 Tbs tomato paste, no added sodium
1 can black beans, drained and rinsed
1 Tbs chili powder


  1. Heat oil in large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
  2. Add in butternut squash and cook for 10-15 minutes (or 2-3 min if using frozen). 
  3. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender (about 45 minutes for fresh, 25 min for frozen), stirring occasionally. 

Source: SNAP4CT.org

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