Vegetable Chili with Baked Squash

Part of a Healthy Wedding Weight loss Plan

Makes 4 servings

For squash:

1 large or 2 small to medium winter squash (such as butternut or acorn)
1 tablespoon butter
1 tablespoon maple syrup
½ cup chopped raw or roasted pecans
Preheat oven to 350 degrees. No need to cut squash - just place on a cookie sheet and bake for 75 minutes.
While squash is baking prepare chili:
2 tablespoons olive oil
2 small onions, chopped
1 hot pepper (Serrano, Habenero, Poblano, or Anaheim), seeded and finely chopped
2 red or green bell peppers, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 can of tomatoes (14 oz)
2 cups broth (any low-sodium variety: chicken, beef, or vegetable)
2 cans white beans or kidney beans, rinsed/drained
Salt and pepper to taste
Heat oil in a deep pot over medium heat - add onion and brown for a few minutes. Then add hot pepper, bell pepper, garlic, and chili powder. Stir in tomatoes and broth; cover and simmer for 20 minutes. Add beans and cover pot for 10 minutes until beans are warm. Divide into 4 equal servings (serving size will vary based on how long chili cooks and how large peppers and onions are). Serve with baked squash.
After squash has baked for 75 minutes - cut squash and if it is still slightly hard, scoop out all the seeds, and bake squash cut side down for an additional 10 minutes. When finished baking (and all seeds are removed, scoop out squash and place in a large bowl. Mash in butter and maple syrup, dish up into 4 one-cup servings, and sprinkle pecans on top.
Check out that amazing nutrient profile!