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Butternut Squash Chili

64 faves | 4 recommends
Nutrition per serving    (USDA % daily values)
CAL
376
FAT
13%
CHOL
1%
SOD
42%

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Ingredients for 6 servings

1 tbsp Extra Virgin Olive Oil

6 Cloves garlic, to taste, minced

1 tsp each: cumin, chili powder and ginger

1 medium red or sweet onion, chopped

2 x celery stalks, chopped

1 x red bell pepper, cored, seeded, diced

1 x green bell pepper, cored, seeded, diced

2 cup butternut squash, cubed

3 cup gluten-free broth

28 oz Muir Glen Fire Roasted Whole Tomatoes, diced or broken up, with juice

1 cup chopped green chiles- mild or hot, as you prefer

2 14 oz cans black beans, rinsed, drained

1 14oz cans white Northern beans, or red kidney beans, rinsed, drained

1 tbsp golden balsamic vinegar or rice vinegar

1 tbsp organic raw agave nectar

1 Large fresh lime- for juice and garnish

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