Butternut Harvest Chili

By Rebecca D. from Royal Redeemer, Norh Royalton, Ohio.


A comforting main dish, delighfully satisfying with just the right amount of  sweetness and spice you want in a hearty chili!

Nutrition Facts

Serving size: 8 oz

From Fat10.43%
From Saturated Fat1.69%
From Sugar17.28%


Ingredient 6 servings 50 servings
Fresh Butternut Squash, pared, seeded, diced 1/4"2 cup/11 oz1 gal/5 lb 11 oz
Fresh or frozen diced onions2/3 cup/6 oz2 qt 1 1/2 cup/3 lb
fresh shredded ready to use carrots1/3 cup/2 oz1 qt 1 cup/1 lb
Vegetable oil1/2 Tbsp/7 grams1/4 cup/2 oz
Canned tomatoes, diced, no added sodium1 1/2 cup/12 oz1 gal 1 qt (1 No 10 can)/6 lb 6 oz
Tomato paste, no added sodium2 Tbsp/1 oz1 cup/8 oz
Canned black beans, no added sodium, drained & rinsed1 2/3 cup/14.5 oz3 qt 1 1/2 cup (2 No 2 10 can)/7 lb 8 oz
Apple juice1/4 cup/2 fl oz2 cup/16 fl oz
Chili powder1 Tbsp/8 grams1/2 cup/64 grams
Ground allspice1/2 tsp/1 gram2 Tbsp/12 grams
Sugar1/2 tsp/2 grams2 Tbsp/25 grams
Salt1 tsp/6 grams3 Tbsp/54 grams
Pepper1/2 tsp/1 gram2 Tbsp/14 grams


Heat oil in large stockpot or steam jacketed kettle Saute squash, onions, and carrots over mediium heat for 15 minutes Add remaining ingredients. Bring to a boil. Reduce heat and simmer covered until vegetables are tender (about 45 minutes), stirring occasionally. CCP: Heat to 140 degrees F or higher for at least 15 seconds. Portion with 1 cup (8 oz) scoop. CCP: Hold for hot service at 135 degrees F or higher.