Butternut Squash Chili

1

Heat olive oil in a large pot  on medium high heat. Add in onion, celery, pepper and garlic and cook until they begin to soften

2

Add in chili powder, paprika, cumin, salt, coriander and cayenne and cook until fragran

3

Add black beans, diced tomatoes, crushed tomatoes, corn, broth, and bay leaves and stir. Then, add butternut squash

4

Bring a boil then cover and reduce the heat to maintain  a low simmer. Cook until the squash is tender, about 1 hour. Stir occasionally

5

Once the squash is soft, remove the bay leaves and stir in parsley

6

DEVOUR!

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