Homemade Butternut Squash Vegetable Chili

Homemade Butternut Squash Vegetable Chili

0 from 0 votes
Recipe by FIG Course: Lunch Entree, RecipeCuisine: Vegetarian
Servings

16

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

199

kcal
Serving size

1

cup
Total time

50

minutes

This hearty homemade meatless chili will be sure to warm you up on a chilly day. Made with a medley of beans, butternut squash, tomato sauce and a variety of vegetables and spices. Served and garnished with shredded cheese.

Ingredients

  • 3 tbsp Olive Oil

  • 2 3/4 c Green Bell Peppers, Chopped

  • 2 c Onion, Chopped

  • 3 tbsp Garlic, Minced

  • 1 tsp Salt

  • 1 tsp Pepper

  • 2 3/4 c Pinto Beans

  • 2 3/4 c Red Kidney Beans

  • 3 1/2 c Black Beans

  • 3 tbsp Chili Powder

  • 2 tbsp Cumin

  • 1 c Diced Tomatoes

  • 1 3/4 c Tomato Paste

  • 5 c Water

  • 1 c Fresh Butternut Squash, Cubed

Directions

  • Dice onion, green pepper, and butternut squash.
  • In large pot, heat oil and sauté onions, green peppers, butternut squash and minced garlic for 2-4 minutes.
  • Add (drained) beans, diced tomatoes, and spices. Stir well. Cook for 1-2 minutes.
  • Add tomato paste and water. Bring to boil over medium-high heat. Reduce heat. Simmer uncovered for 10 minutes.
  • Cook for an additional 10 minutes.
  • Pour into serving bowls.
  • Serve 1 cup chili with 1oz (1/4 C) cheese.
  • HACCP
  • Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
  • CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use.
  • Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • CCP: Record time and internal temperature of product when received on daily log.
  • CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.
  • CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.

Recipe Video

Notes

  • Allergens: Milk
  • Meal Components: 1 Oz Of Meat/Meat Alternates, 0.25 Cups Of Red/Orange, 0.125 Cups Of Other

Nutrition Facts

16 servings per container

Serving Size1 servings


  • Amount Per ServingCalories199
  • % Daily Value *
  • Total Fat 3g 5%
    • Sodium 355mg 15%
    • Potassium 165mg 5%
    • Total Carbohydrate 33g 11%
      • Dietary Fiber 11g 44%
    • Protein 9g 18%

      * The % Daily Value 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.

      Responses

      Your email address will not be published. Required fields are marked *

      Skip to toolbar