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Butternut Squash-Lentil Chili
Butternut Squash-Lentil Chili

Butternut Squash-Lentil Chili

1 Review(s)
Cook Minutes 1 Hr 10 Min
Prep : 20 Min Cook: 50 Min
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7 Servings
Servings
Original recipe yields 7 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1-1/2 cups chopped onions
1 cup chopped red peppers
3 cloves garlic, minced
3 cups cubed peeled butternut squash (1/2 inch pieces)
3 cups vegetable broth
1 jar (650 mL) Classico Riserva Marinara Pasta Sauce
1 cup dry green lentils, uncooked
2-1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/4 tsp. black pepper
1/4 cup chopped fresh cilantro
1 fresh jalapeño pepper, seeded, sliced
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Step 1
Heat oil in large saucepan on medium heat. Add onions, red peppers and garlic; cook 5 min. or until crisp-tender, stirring frequently.
Step 2
Add all remaining ingredients except cilantro and jalapeño peppers; stir. Bring to boil; cover. Simmer on medium-low heat 50 min. or until lentils and squash are tender, stirring occasionally.
Step 3
Serve topped with cilantro and jalapeño peppers.
Kraft Kitchen Tips!
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Special Extra
Top each serving with 1 Tbsp. sour cream.
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Serving Suggestion
Serve with your favourite crusty bread.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
210
Calories From Fat
0
% Daily Value
Fat 4.5 g
Saturated fat 0.5 g
3 %
Cholesterol 0 mg
Sodium 560 mg
23 %
Carbohydrate 36 g
Fibre 9 g
Sugars 10 g
Protein 9 g
Vitamin A
160 %
Vitamin C
120 %
Calcium
10 %
Iron
35 %
Servings
7 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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