This alternative chili recipe is great for a snack, appetizer, or as a side. Switch it up and try this vegetarian dish!
Ingredients
- 1 butternut squash (about 2 1/4 lb/1.125 kg)
- 1 tbsp (15 mL) canola oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp (30 mL) chili powder
- 2 tsp (10 mL) each ground cumin and oregano
- 1/4 tsp (1 mL) cayenne
- 1 each red and green bell peppers, chopped
- 1 can (28 oz/796 mL) tomatoes with juices
- 1 cup (250 mL) sodium reduced vegetable broth
- 1/4 cup (60 mL) no salt added tomato paste
- 1 can (19 oz/540 mL) no salt added chickpeas, drained and rinsed
- Shredded cheese (optional)
- Sour cream (optional)
Directions
Step 1
Cut squash in half and peel. Remove seeds and cut into 1 inch (2.5 cm) cubes; set aside.Step 2
In a large saucepan, heat oil over medium heat. Cook onion, garlic, chili powder, cumin, oregano and cayenne for about 5 minutes or until softened. Add cubed squash and peppers; stir to coat. Add tomatoes, breaking up with spoon, broth and tomato paste; bring to a boil. Stir in chickpeas and simmer, covered for about 20 minutes or until squash is tender.Step 3
Ladle into bowls and serve with a sprinkle of cheese and a dollop of sour cream if desired.For more recipes, check out the Heart and Stroke Foundation of Canada Website: Heart and Stroke Foundation of Canada
