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Spicy Bean & Butternut Squash Chili

Makes: 10 Servings

Prep Time: 15 minutes

Total Time: 50 minutes


  • 1 (28-ounce) can crushed tomatoes
  • 2 (15-ounce) cans black beans, low-sodium, rinsed
  • 1 (15-ounce) can kidney beans, low-sodium, rinsed
  • 2 cups butternut squash, chopped into ½-inch thick pieces
  • 2 cups rice, uncooked
  • 2 cups vegetable stock
  • 1 fluid ounce red wine
  • 1 bunch kale, stems removed
  • 1 green or red pepper, chopped
  • 1 small Spanish onion
  • ¼ cup fresh basil
  • ½ tablespoon garlic, minced (about 2 cloves)
  • 2 tablespoons honey
  • 2 tablespoons cumin
  • ½ tablespoon cayenne pepper
  • 1 teaspoon Frank’s Red Hot Sauce
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper


  1. In a large pot, heat olive oil, garlic, onion and chopped peppers over medium-high heat.
  2. Add 4 cups of water, red wine, and rice. Bring to a boil, then simmer and cover.
  3. Once the rice has absorbed most of the liquid, add the remaining ingredients to the pot. Return to a rolling boil and cover incompletely to let some steam escape from the pot.
  4. Continue to cook for about 25 minutes or until squash softens.
  5. Season with salt, pepper and basil towards and serve!

Nutrition Facts Per Serving: 270 Calories, 3.5 g Fat (<1 g Fat), 0 mg Cholesterol, 347 mg Sodium, 50 g Carbohydrate, 10 g Fiber, 10 g Protein



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