Butternut Squash Chili!

Soooo, from what I hear, people want more healthy recipes!!!! So here is another awesome veggie for your health and your palate :)  I made this last night for dinner and it is so yummy!!


BUTTERNUT SQUASH

Butternut squash is low in calories and packed with nutrients. One cup of cubed squash only has 82 calories and no fat or cholesterol. It's a rich source of fiber which besides promoting good GI health also helps lower blood cholesterol levels  and control blood sugar. It also keeps you feeling fuller longer which makes it a great food for weight loss programs.  Butternut squash is high in several nutrients such as Vitamins A, B-complex and C as well as potassium and magnesium to name a few. The rich orange color means it's packed in beta carotene which gets converted to Vitamin A in the body. One cup of cubed squash has 457% of the recommended daily allowance!  Vitamin A is important for vision, immune health, growth and reproduction.

Almost Meatless Butternut Squash and Black Bean Chili
Makes 6 servings


2 tsp extra virgin olive oil
1 medium yellow onion, chopped (about 1 cup)
1 red bell pepper seeded and chopped (about 1 cup)
2 garlic clove, chopped
½ lb. extra lean ground beef (93% lean)
Salt and pepper
1 tsp chipotles in adobo, seeded and chopped*
1 tsp adobo sauce (from the can of chipotles)
1 ½ tsp ground cumin
½ tsp dried oregano
¼ tsp allspice
1 medium butternut squash peeled and cut into 1-inch cubes (about 3 cups) ( I GOT THE PRE-CUT BAGS AT TRADER JOES...SAVES THE WORK!)
1 can (28 oz) diced fire roasted tomatoes
1 cup fat free and low sodium beef or chicken broth (or water if vegetarian)
1 can (15 oz) black beans, rinsed
¼ cup cilantro, chopped



Heat the oil in a large Dutch oven or wide-based pot over medium heat. Add the onion and bell pepper and cook 6-7 minutes until partially softened. Add the garlic and cook another minute until fragrant. Stir in the ground beef and brown it, breaking it into pieces as it cooks. Season with salt and pepper.

Stir in the chipotles, adobo sauce, cumin, oregano, and allspice. Add the butternut squash, tomatoes, and broth (or water). Season with salt and pepper. Bring mixture to a boil then reduce to a simmer. Cover and cook 20 minutes then uncover and stir in the beans. Cook, partially covered, another 15-20 minutes until chili is thickened and squash is cooked through. Stir in the cilantro.

Serve chili alone or with brown rice. Top with reduced fat sour cream if desired. Garnish with cilantro.


Got this lovely recipe and info from http://www.thefoodiephysician.com/2011/11/ingredient-911-butternut-squash.html