Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Butternut Squash Recipes Vegetarian Butternut Squash Chili with Black Beans 5.0 (3) 3 Reviews This butternut squash and black bean chili is a satisfying vegetarian meal. Load up bowls of the butternut squash chili and top with Greek yogurt, cilantro and minced red onion. Or skip the yogurt and keep this healthy dinner vegan. By Katie Webster Katie Webster Facebook Instagram Twitter Katie Webster is a freelance recipe developer, food photographer and author of the blog HealthySeasonalRecipes.com, where she shares easy and nutritious recipes for busy families. Her recipes have appeared in EatingWell, Fitness, Parents, Parenting and several Edible Communities publications. Her recipes and photography have been featured on popular online sites, including Kitchn and Parade. EatingWell's Editorial Guidelines Updated on July 28, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Additional Time: 20 mins Total Time: 50 mins Servings: 6 Yield: 8 cups Nutrition Profile: Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity High Fiber Low-Calorie Nut-Free Soy-Free Vegan Vegetarian Jump to Nutrition Facts Ingredients 1 tablespoon plus 1 teaspoon avocado oil or canola oil 4 cloves garlic, minced 1 large onion, diced ½ teaspoon salt 2 tablespoons chili powder 1 tablespoon ground cumin ¼ teaspoon ground cinnamon ¼ teaspoon ground chipotle chile, or to taste 2 cups no-salt-added vegetable broth 3 cups cubed butternut squash 2 (14 ounce) cans black beans, rinsed and drained 1 (14 ounce) can no-salt-added crushed tomatoes 1 (14 ounce) can no-salt-added diced tomatoes ½ cup Greek yogurt, for serving ¼ cup chopped fresh cilantro, for serving ¼ cup minced red onion, for serving Directions Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched. Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes. Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often. Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired. Tips To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 246 Calories 5g Fat 41g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 246 % Daily Value * Total Carbohydrate 41g 15% Dietary Fiber 13g 45% Total Sugars 8g Protein 11g 22% Total Fat 5g 6% Saturated Fat 0g 2% Vitamin A 7857IU 157% Vitamin C 22mg 25% Folate 17mcg 4% Sodium 396mg 17% Calcium 128mg 10% Iron 4mg 20% Magnesium 91mg 22% Potassium 580mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved