Butternut Squash and Black Bean Chili - low sodium recipe
1/4 cup olive oil
2 onions, chopped
4 cloves garlic, minced
1 red bell pepper and 1 green or yellow bell pepper, seeded and chopped
2 jalapeños, seeded and minced ( I only use one)
3 15 oz cans black beans, drained and rinsed (I used no salt)
1-2 14.5 oz cans diced tomatoes (unsalted)
1 cup chicken broth (no salt)
2 Tablespoons unsweetened cocoa powder (adds a unique layer)
2 Tablespoons chili powder
1 Tablespoon cumin
1-2 cups butternut squash, peeled, seeded, and diced
1-2 cups sweet potato, peeled and diced
salt and pepper to taste, if not making a low-sodium version
I make this in my Insta pot. I saute' the onions and garlic in the olive oil about 3 mts. until tender. Add garlic and cook for 1 mt. Add bell peppers and cook for about 3 mts.
Transfer to slow cooker if you didn't make in an Insta pot. Stir in the beans, tomatoes, broth, cocoa powder, and all the spices. Stir. Layer the squash and potato on top. Cover and cook on low for 6 hours or high 4-5 hours.
Season with salt and pepper if needed.