Three Sisters Chili
Ingredients
- 1 onion, chopped
- 2 bell peppers, chopped
- 1 jalapeño pepper, seeded and minced
- 1 Tbsp olive oil
- 2 Tbsp salt free Southwest seasoning
- 2 (15-oz) cans organic kidney beans, rinsed and drained
- 1 (15-oz) can black beans, rinsed and drained
- 1½ (10-oz) pkg frozen cubed butternut squash
- 2 cups frozen corn kernels
- 1 (14.5-oz) can fire roasted diced tomatoes with garlic
- 1 (32-oz) carton vegetable broth
- 2 avocados, sliced
Instructions
- Sauté onion, bell peppers, and jalapeño in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Stir in seasoning; cook 1 minute.
- Stir in both beans, squash, corn, tomatoes, and broth. Bring to a boil; reduce heat, and simmer 15 minutes or until squash is tender. Serve with avocado.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
437
|
437
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 17 | 17 |
| Carb (g) | 70 | 70 |
| Fiber (g) | 18 | 18 |
| Sodium (mg) | 1065 | 1065 |
| T. Sugs (g) | 12 | 12 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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