Butternut Squash Lentil Chili

Butternut Squash Lentil Chili

13 ingredients
224 calories
40 min cook time
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Ingredients

13 total
½ teaspoon ancho chili powder
1 can (15 ounces) red kidney beans, rinsed and drained
8 cups reduced-sodium chicken broth
2 cans (14.5 ounces each) fire-roasted petite diced tomatoes, undrained
1 tablespoon olive oil
3 cups cubed butternut squash
1 cup chopped white onion
1 ½ teaspoons Maggi® Granulated Chicken Flavor Bouillon
1 teaspoon crushed dry oregano
¼ teaspoon ground cumin
3 cloves garlic, chopped
2 1/3 cups dry green lentils (16 ounces)
1 cup chopped green bell pepper

Directions

Prep: 10
Cook: 40
Wait: 0
Serving: 14
Step 1
Heat oil in a large stockpot over medium heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 5 minutes or until vegetables begin to soften.
Cooking: 5 min
Step 2
Add broth, tomatoes and juice, lentils, bouillon, oregano, chili powder and cumin. Bring to a boil; cook, stirring occasionally, for 15 minutes. Decrease heat to medium-low.
Cooking: 15 min
Step 3
Add squash; cook, stirring occasionally, for 15 minutes or until squash is tender. Add kidney beans; cook for 5 minutes or until beans are heated through.
Cooking: 20 min
Step 4
Serve with toppings such as shredded cheese, chopped cilantro or chopped avocado, if desired.
Presentation: 3 min

Nutrition Information

224 calories per serving
Serving size: 14
2.80g fat
36.50g carbs
14.49g protein
% DV*
Total Fat 2.8g
3.58%
Saturated Fat 0.43g
Cholesterol 0mg
Sodium 352.68mg
Carbohydrates 36.5g
13.27%
Dietary Fiber 15.33g
Sugars 3.79g
Protein 14.49g
28.98%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.