White Bean and Yellow Squash Bean Chili Recipe

White Bean and Yellow Squash Bean Chili Recipe

4 servings

Add a minced jalapeno chili, if you like your chili hot!



2 cups chopped onions

1 cup chopped yellow bell pepper

2 teaspoons each: minced garlic, cumin seeds

2 tablespoons olive oil

1 pound lean ground port

1 medium yellow summer squash, cubed

2 cans Great Norther beans, rinsed, drained

2 cups reduced-sodium fat-free chicken broth

1/2 cup dry white wine (optional)

2 teaspoons chili powder

1 teaspoon dried oregano leaves

1/2 teaspoon ground cinnamon

Salt and pepper, to taste

Chopped tomato and cilantro, as garnish


Saute onions, bell pepper, garlic, and cumin seeds in oil in large saucepan 5 minutes. Add pork and cook over medium heat until browned, about 5 minutes, add remaining ingredients, except salt, pepper, and garnishes and heat to boiling. Reduce heat and simmer, covered, until vegetables are almost tender, about 10 minutes. Simmer, uncovered, until thickened, 5 to 10 minutes. Season to taste with salt and pepper. Sprinkle each bowl of chili with tomato and cilantro.


Per Serving:

Calories: 350

% of calories from fat: 23

Fat (gm): 10

Saturated fat (gm): 2.7

Cholesterol (gm): 49.3

Sodium (mg): 719

Protein (gm): 32.7

Carbohydrate (gm): 41.2

More Soups Recipes