Bean and Squash Chili
Makes 10 servings | Serving size: 1 cup
2 cans (14 ½ oz) diced tomatoes with mild green chilies or 4 cups chopped fresh tomatoes
2 cans (15 ½ oz) black beans, drained and rinsed
4 cups cubed winter squash (fresh or frozen)
2 cans (14 ½ oz) fat-free, reduced-sodium chicken broth
2 Tablespoons tomato paste
2–3 Tablespoons chili powder
1 teaspoon cumin
- Combine all ingredients in a large pot; cover and bring to a boil.
- Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.