Butternut squash chili | Heart and Stroke Foundation

Ingredients

• 1 butternut squash (about 2 1/4 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
• 1/4 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
• 1/4 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)