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Photo attribution: Flickr: Brian Pirie
Ready In:
1 hour
Serves: 7
What you'll need
Cutting board
Sharp knife
Measuring cups
Measuring spoons
Can opener
Slow cooker or stove pot
Ingredients
Serves 7
1 tablespoon Vegetable Oil
1 Onion Large, chopped
1 Bell Pepper Green, chopped
2 cups Butternut Squash chopped, peeled and chopped or Sweet Potato
4 cloves Garlic chopped
2 teaspoons Chili Powder
2 teaspoons Cumin Ground
2 teaspoons Cocoa Powder Unsweetened
28 ounces Tomatoes canned low-sodium diced, preferably fire-roasted
60 ounces Beans canned low-sodium
1 cup Water
1/2 teaspoon Salt
1/2 teaspoon Pepper
Directions
1.Stove Top Directions:
In a large pot, heat oil and saute onion and bell pepper until soft. Add sweet potato, garlic, chili powder, and cumin and saute 2 more minutes.
Add remaining ingredients. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir during cooking to prevent sticking.
2.Slow Cooker Directions:
Combine all ingredients except oil in the slow cooker and cook on LOW for 7-8 hours, or HIGH for 4 hours, or until the chili has thickened and the vegetables are cooked.
Chef's Tips
- Cocoa powder gives a rich flavor to this dish. Make sure it is unsweetened.
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 7
| Amount Per Serving | ||
|---|---|---|
| Calories 289 | ||
| % Daily Value* | ||
| Total Fat 4 g | 5% | |
| Saturated Fat 1 g | 5% | |
| Sodium 367 mg | 16% | |
| Total Carbohydrate 50 g | 18% | |
| Dietary Fiber 14 g | 50% | |
| Protein 15 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: Food Smarts Recipe Booklet
Cooking Environment: Limited Kitchen