Okay – we are dweebs and didn’t take a picture of this meal. But we both have to give another hearty thumbs up to this meal. You may be not so excited about a vegetarian chili – but we are here to tell you – GET EXCITED! And if you really are still not excited about veggie chili – you could easily add in some meat to this one!
Yield: 6 servings (serving size: 1 1/2 cups chili, 2 tablespoons cheese, and 1 lime wedge)
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped red bell pepper
- 1 garlic clove, minced
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
- 3 cups cooked pinto beans
- 1 1/2 cups water
- 1 cup frozen whole-kernel corn (we just used canned corn)
- 1 teaspoon salt
- 1 (14.5-ounce) can crushed tomatoes, undrained
- 1 (4.5-ounce) can chopped green chiles, undrained
- 3/4 cup (3 ounces) crumbled queso fresco
6 lime wedges
We have been on a roll with the butternut squash this month. If you have been frightened – fear not! We found a handy dandy pre-cubed butternut squash package available in the produce section of our grocery store last week. So for those not wanting to deal with the “real thing” – look for this:
dReJ Tip: So this is a slow cooker recipe – and it makes it so easy to just pop all the ingredients in there and let it cook overnight. I’m imagining you could trade out the cheese if you didn’t want to mess with the queso fresco – something similar like feta would work.We just happened to have some left over from a previous recipe – that is one of the reasons we picked this recipe this week: Waste not, Want not!
Calories: This recipe makes 6 servings and we went ahead and made it all and split the extra servings between our meals. 296 calories if you have 1/6 of the recipe. If you add the extra .5 serving to each meal you are still under 500 at 444 calories. Very hearty and delicious soup.