Butternut Squash Chili

heartandstroke.ca

Brenda

1 butternut squash (about 2 ¼ lb/1.125 kg)

1 tbsp (15 mL) canola oil

1 onion, chopped

3 cloves garlic, minced

2 tbsp (30 mL) chili powder

2 tsp (10 mL) each ground cumin and oregano

¼ tsp (1 mL) cayenne

1 each red and green bell peppers, chopped

1 can (28 oz/796 mL) tomatoes with juices

1 cup (250 mL) sodium reduced vegetable broth

¼ cup (60 mL) no salt added tomato paste

1 can (19 oz/540 mL) no salt added chickpeas, drained and rinsed

Shredded cheese (optional)

Sour cream (optional)

Directions at heartandstroke.ca

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