Health
Healthy Recipe: Black Bean & Butternut Squash Chili
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By Rachel F. Johnson This past week, I had one of those “run all over town” days. I got in an early-morning workout, stopped by the bank, met up with my Mom for a run to the mall to pick up a gift and stopped by my Dad’s office to fax some paperwork, borrow the internet and a few other business-type things. But I have to say, the highlight of my day was making not only 1, but 2 trips to the DMV (Can’t you just imagine how fun that was? Haha!) I really was happy to have so many items checked off my list and love days where I feel accomplished. Another plus to my day was when I walked in the door and was greeted by the smell of warm, home-cooked meal, courtesy of the crock-pot.
Makes 4 – 6 Servings
1-2 tsp. Olive Oil
2 cloves minced garlic
1 medium onion, roughly diced
1 medium sized Butternut Squash
1 (15 oz.) can Black Beans, rinsed & drained
1 (14.5 oz.) can No Salt Added Tomatoes
1 (6 oz.) can Tomato Paste
1 (14 oz.) can reduced sodium chicken
or vegetable broth
2-3 Tbsp. Chili Powder
2 tsp. Ground Cumin
¼ tsp. Pepper
Heat oil in sauté pan over medium heat. Add onion and garlic and sauté 3-5 minutes, or until soft and translucent. While onion sautés, peel and chop the butternut squash. Do this by chopping off the top and bottom, then using a sharp knife or vegetable peeler to remove the skin. Slice in half and remove the seed from the inside with a spoon. Dispose the skin and seeds and chop the edible portion of the squash into 1 inch cubes. Place squash in slow cooker along with onion, and all other ingredients in the listed order above. Give a quick stir and set crockpot on low setting for 6-8 hours. Serve over brown rice and top with some Shredded Cheese, chopped avocado or a spoonful of Greek Yogurt. A dash of Louisiana Hot Sauce really takes it over the top too!
Not only is this meal healthy, delicious and easy, but one serving only costs about a buck! You can’t beat feeding a family for only $6.00. Hope you like it as much as I do!
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