White Bean Butternut Squash Chili
It's time to change up Meatless Mondays with this white bean butternut squash chili! Dinner will never be the same!
Servings 6
Calories 213kcal
Ingredients
- 1 cup onion diced
- 1 teaspoon extra virgin olive oil
- 1 tablespoon garlic minced
- 3 large poblano peppers approximately 1 cup diced
- 1 large butternut squash
- 1 cup corn
- 3 cups vegetable broth
- ½ tablespoon chili powder
- ½ tablespoon cumin
- 1 cup unsweetened almond milk
- 16 ounces small white beans rinsed and drained
Instructions
- Pre-heat oven to 425℉. When oven is warm, put whole poblano peppers on a pan and in the oven for 10-15 minutes or until the skin starts to blister. While the poblano peppers are roasting, peel and cut your butternut squash into large 1 inch chunks. You should have approximately 4 cups cubed butternut squash.
- When the peppers are done roasting, remove them from the oven. Allow them to cool, then remove the skin, stem and seeds. Cut into 1 inch chunks.
- Heat the olive oil in a large soup pot over medium heat. When the olive oil is hot, add the onions and garlic, sautéing until translucent. Then add the butternut squash, poblano peppers, and corn. Stir and allow to cook for 5 minutes. Then add the vegetable broth, chili powder and cumin. Stir well and allow to simmer for 30 minutes or until the squash is tender.
- Add the unsweetened almond milk and the small white beans. Turn heat to medium-high and cook for an additional 5 minutes.
- Season to taste with salt and pepper. Garnish with avocado, cilantro, and pepitas.
Nutrition
Calories: 213kcal | Carbohydrates: 44g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 548mg | Potassium: 1010mg | Fiber: 9g | Sugar: 8g | Vitamin A: 14030IU | Vitamin C: 78mg | Calcium: 187mg | Iron: 4mg