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January 5, 2010

Five Bean and Butternut Squash Chili

Elizabeth Hales, Executive Chef, Compass Group

bean-butternut soup with squash

Compass Group

Serves 6

1 tablespoon canola oil
1 garlic clove, minced
1 onion, chopped
1 red bell pepper, chopped
2 tablespoons chili powder
2 teaspoons cumin, ground
3 cups butternut squash, peeled, in 1-inch dice
2 cups water
1 cup diced canned tomatoes with chilis, drained
2 cups black beans, cooked
1 cup red kidney beans, cooked
1 cup great northern beans, cooked
1 cup black-eyed peas, cooked
1 cup pinto beans, cooked
1 teaspoon salt
1 teaspoon ground black pepper

 

Add the oil to a large stockpot over medium heat. Sauté the garlic, onion, and bell pepper until softened, 8 to 10 minutes.  Add the chili powder, cumin, and oregano and stir to combine. Add the squash, water, and tomatoes and bring to a boil, stirring to combine.

Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Add the beans and simmer another 5 to 10 minutes until the squash is tender and the beans are well heated, stirring occasionally. Season with salt and pepper. 

Recipe courtesy of Chef Elizabeth Hales of the Compass Group.

Nutrition

All figures are per serving (assumes six servings).

Calories: 308
Fat: 5 g
Carbs: 58 g
Fiber: 17 g
Protein: 15 g
Sodium: 719 mg

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