New World Chili

Chili is usually reserved for cold, fall nights. This version is less seasonal and more healthy!




I admit that after scanning the ingredients list, I was skeptical. I mean, could all these different items be thrown together and actually create an edible, even delicious, combination?


Yes.



I sadly, hang my head in shame, cannot recall where I tore this recipe from, but I found a similar version of my original here.


My version:




Ingredients:

• 28 oz of diced tomatoes (I found one can that was a "Mexican" variety)



• 15 0z can of black beans, rinsed and drained



• 1 80z can of tomato sauce



• 1 butternut squash, washed, peeled, and cut into small cubes



• 1 medium sweet onion, chopped



• vegetable broth, at least 1/2 cup



• 1/2 cup of frozen corn kernels



• 1/2 cup dried cranberries



• 1 jalapeno pepper, seeded and finely chopped



• 1 T chili powder



• dash of garlic powder



• 1/2 (10oz) block of frozen, chopped spinach, thawed with water squeezed out



• shredded, low-fat cheese of choice for topping
  

Directions:

1. In a 5 qt slow cooker combine all ingredients except the cheese.

1. Cover and cook on low for 8 hours or high for 4 hours, stirring about once every 45 minutes or so. Add more broth if necessary.



2. Serve chili with cheese on top and tortilla chips on the side or crumbled on the top of the chili.

Cook's Note: I love how colorful this chili is! It's surprisingly sweet, spicy, and salty, all at the same time. I also like that this chili boasts of lean protein, plenty of fiber, and a hearty helping of fruits and veggies.

There is plenty leftover, and it freezes very well!