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Butternut Squash & Four Bean Chili
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Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Heat oil in large pot over medium-high heat. Add onion and cook, stirring often, until it starts to brown (~5 min). Reduce heat to medium. Add carrot and continue cooking, stirring often, until the vegetables are soft (~4-5 more min).
  2. Add garlic and continue to cook for an additional minute.
  3. Next, stir in broth and bring to a boil over high heat. Add squash, tomatoes, beans, chili powder, cumin, cinnamon, salt, and cayenne. Cover and return to a boil.
  4. Reduce heat to maintain a gentle simmer and cook, uncovered, until the squash is tender, about 30 minutes.
  5. Optional: diced onion, cotija cheese, roasted pumpkin seeds.
Recipe Notes

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