Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Katie Webster
Source: EatingWell.com, August 2019

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Recipe Summary test

active:
30 mins
total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

246 calories; protein 10.8g; carbohydrates 41g; dietary fiber 12.5g; sugars 7.5g; fat 4.9g; saturated fat 0.4g; vitamin a iu 7857.4IU; vitamin c 22.2mg; folate 16.9mcg; calcium 127.7mg; iron 3.6mg; magnesium 91.1mg; potassium 579.7mg; sodium 395.9mg; thiamin 0.1mg.
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