White Chili with Black Beans

The slow cooker is the busy parent’s best friend. A small amount of work in the morning (or even the night before!) can yield fabulous results by dinnertime. Soups, stews, and chilis are just made for the Crockpot and are plain old awesome to come home to after a long day at work, a tough workout in the gym or both! So, when I stumbled across a new, healthy Crockpot chili recipe, I just new I had to try it. An interesting tidbit about this chili?  No tomatoes! Seriously. It’s tomato-less…..which made Thing 2 happy because she loves tomatoes as much as I love Brussels sprouts. Which is not at all.

Anyway, this chili is chock-full of protein and fiber thanks to both the lentils and the black beans. The lentils are what makes it white! There’s even some butternut squash to add an amazing sweetness to counter the spice from the salsa verde. Anyway you look at it, you’re going to want to come home to this heart-warming, healthy and delicious meal.

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White Chili with Black Bean
Serves 8

2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves,  chopped
1 teaspoon chili powder
1/4 teaspoon salt
1 package (20 ounce) peeled butternut squash chunks, cut into quarters (or one 2-3lb butternut squash, peeled, etc)
1 can (15-ounce) black beans, rinsed and drained
2 cups dried lentils, rinsed
5 cups lower-sodium chicken or vegetable broth
1 jar (16 ounce) salsa verde
1 can (4 ounce) chopped green chilis

1. In 12-inch skillet, heat oil over medium heat.  Add onion and garlic, chili powder, and salt.  Cook 1 to 3 minutes, or until slightly softened, stirring frequently. Transfer to 6- or 7-quart slow cooker.

2. Add squash, black beans, dried lentils, broth, salsa verde, and chopped green chilis.

3. Cover and cook 6 hours on High or 9 to 10 hours on Low, or until lentils are tender. Serve with shredded cheddar cheese and lime wedges, if desired.

Each serving (without cheese): 285 calories; 17g protein; 50g carbohydrate; 3g total fat; 15g fiber; 885mg sodium

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