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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Black Bean/Butternut Squash Chili Recipe

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This recipe for Black Bean/Butternut Squash Chili is from AdvoCare 24 Day Challenge Cookbook 4 Winners, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 cans rinsed black beans (or freshly cooked)
1 butternut squash peeled & chopped into 1/2 cubes
1-2 onion diced
1-2 red or green bell peppers diced
1-2 cans whole tomatoes (Muir Glen if possible)
1 lime (divided as minced zest and juice)
1 bunch fresh cilantro
1-2 chilpolte chili + sauce (to liking)
5 cloves garlic minced
oil for sauteeing
2 tablespoon ground cumin plus other spices, chili powder etc.
Directions:
Directions:
In large pan, saute onion, pepper & garlic until limp. Add squash cubes & minced lime zest and cook 10-15 minutes more. Add cumin and other spices (chili powder, cocoa powder, cinnamon) if desired and sweat until spice aroma fills the kitchen.

Add tomatoes and break apart with hands or spoon. Cook 10 minutes. Add black beans, chipolte chili with adobo sauce, and heat until beans are hot.

Serve over rice for your family – skip the rice for yourself. Top with lime wedges and chopped fresh cilantro.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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