Three Bean Chili
Black beans, kidney beans, and chickpeas pair up perfectly with butternut squash chili. Perfect for fall.
Ingredients
2 large red bell peppers diced1 tablespoon olive oil
1 cup onion chopped
2 teaspoons cumin ground
1 cup onion chopped
2 teaspoons cumin ground
1 teaspoon paprika
1 teaspoon chili powder
1/4 teaspoon salt or to taste
2 teaspoons garlic powder
1.5 cup butternut squash diced
1 15-oz can diced tomatoes no salt added
1 15-oz can kidney beans low sodium, rinsed and drained
1 15-oz can black beans low sodium, rinsed and drained
1 15-oz can garbanzo beans low sodium, rinsed and drained
1 teaspoon chili powder
1/4 teaspoon salt or to taste
2 teaspoons garlic powder
1.5 cup butternut squash diced
1 15-oz can diced tomatoes no salt added
1 15-oz can kidney beans low sodium, rinsed and drained
1 15-oz can black beans low sodium, rinsed and drained
1 15-oz can garbanzo beans low sodium, rinsed and drained
Directions
Dice up butternut squash and chop bell peppers and onion. Drain and rinse all beans.
Add all ingredients to the crock pot and mix well. Cook on low for 8 hours or on high for 4.
Beans will keep for 4 days if refrigerated in airtight container and 2 months in the freezer.
Nutritional data
Yield: 6 Servings
Serving Size: 1 1/4 cup
Calories 270 | Fat 4g | Sodium 521mg | Total Carbs 49g | Dietary Fiber 15g | Protein 14g
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