Try this twist on your chili. Loaded with nutrients, fiber and protein, this can be made vegetarian or vegan and is gluten free!   

Ingredients: 

• 1 teaspoon oil 
• 1 large onion, diced 
• 1 green bell pepper, seeded and diced 
• 1 butternut squash, peeled, seeded and cut into cubes 
• 3-4 cloves garlic, chopped 
• 2 tablespoons chili powder 
• 1 teaspoon cumin 
• 1 15oz can diced tomatoes 
• 4oz can diced green chilies (optional) 
• 2 cups broth, no added salt (vegetable or chicken) 
• 2- 15.5oz cans prepared black beans (or 3 cups cooked black beans) 
• Salt and pepper to taste 

Directions: 

1. In a large pot or Dutch oven, heat oil to medium-high.  
2. Add diced onions and sauté for 2 minutes.
3. Add diced green pepper and sauté for another 2 minutes.
4. Add cubed butternut squash, garlic, chili powder, cumin and stir to combine, about 1 minute.
5. Add tomatoes, green chilis and broth.  Bring to a boil, then reduce to simmer for 20 minutes or until squash is tender.
6. Add black beans and continue to simmer for an additional 5-7 minutes.
7. Salt and pepper to taste.
8. Serve with your favorite toppings such as shredded cheese, chopped green onion, plain Greek yogurt, cilantro.

TIP: You can make this in your instant pot-place all ingredients in the instant pot and set on high for 3 minutes. For a crockpot, place all ingredients together and set on low for 4-5 hours.   

Servings: 8 

Nutrition per serving: 330 Calories, 20g fat, 39g carbohydrates, 13g Fiber, 10g Protein