Butternut Squash Chili

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Ready in: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
Gluten Free
Dairy Free

Ingredients

  • 1 teaspoon black pepper
    Spices and Seasonings
  • 1 teaspoon chili powder
    Spices and Seasonings
  • 1 teaspoon cumin
    Spices and Seasonings
  • ½ cup green lentils
    Pasta and Rice;Canned and Jarred
  • 1 teaspoon dried mint
    Spices and Seasonings
  • 5 cloves garlic, chopped
    Produce
  • 1 tablespoon chopped green onions
    Produce
  • 1 tablespoon lemon juice
    Produce
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1 onion, chopped
    Produce
  • 1 tablespoon chopped parsley
    Produce;Spices and Seasonings
  • 1 cup boiled red beans
    Pasta and Rice;Canned and Jarred
  • ½ tablespoon red pepper paste, optional
    Ethnic Foods
  • 1 teaspoon salt
    Spices and Seasonings
  • 2 cups chopped squash
    Produce
  • 1 cup chopped tomatoes (I used the ones I preserved last summer)
    Produce
  • 1 cup hot water
    Beverages

Steps

  • Heat olive oil in a large pot.
  • Saute chopped onions in it until golden.
  • Add green lentils and boiled red beans and saute for a few minutes.Toss in chopped squash and stir.
  • Add chopped tomatoes and garlic. Stir and cook it covered for about 10 minutes until it gets juicy.Season with the spices.Dissolve red pepper paste in hot water and pour it into the pot.Cook it for about 30 minutes until it gets thick and squash is tender.
  • Pour the lemon juice over it and stir.
  • Serve hot topped with chopped green onions and parsley.

Nutrition

  • Calories: 153.33  cal  (7.67%)
  • Fat: 2.92  g  (4.5%)
  • Saturated Fat: 0.42  g  (2.6%)
  • Carbohydrates: 25.94  g  (8.65%)
  • Sugar: 3.13  g  (3.47%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 402.67  mg  (17.51%)
  • Protein: 7.71  g  (15.42%)
  • Vitamin A: 5356.61  IU  (107.13%)
  • Fiber: 8.68  g  (34.7%)
  • Folate: 133.0  µg  (33.25%)
  • Manganese: 0.6  mg  (30.05%)
  • Vitamin C: 18.64  mg  (22.59%)
  • Vitamin K: 21.16  µg  (20.15%)
  • Vitamin B1: 0.25  mg  (16.93%)
  • Iron: 2.94  mg  (16.35%)
  • Potassium: 554.61  mg  (15.85%)
  • Phosphorus: 145.11  mg  (14.51%)
  • Magnesium: 56.69  mg  (14.17%)
  • Vitamin B6: 0.28  mg  (13.85%)
  • Copper: 0.24  mg  (11.75%)
  • Vitamin E: 1.39  mg  (9.25%)
  • Zinc: 1.26  mg  (8.41%)
  • Vitamin B3: 1.41  mg  (7.04%)
  • Vitamin B5: 0.65  mg  (6.48%)
  • Calcium: 60.78  mg  (6.08%)
  • Vitamin B2: 0.08  mg  (4.66%)
  • Selenium: 2.41  µg  (3.44%)

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