Butternut Squash Black Bean Chili

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Serves6 ()
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Option 1 - Stovetop:
  1. In a large pot, heat oil medium high heat.
  2. Saute the onion for 5 – 7 minutes. Add the spices and saute for an additional minute.
  3. Add the butternut squash, bell peppers, beans, tomatoes and vegetable broth.
  4. Bring to a boil. Reduce heat, cover, and simmer for about 45 minutes. Chili is done when squash is soft.
Option 2 - Slow Cooker
  1. Place ingredients into your slow-cooker. Stir.
  2. Cover and cook on low for 6 – 8 hours, or on high for 3 – 4 hours.

Recipe Tips

Try topping chili with diced avocado, cilantro, or cheese.

Nutrition Facts
Butternut Squash Black Bean Chili
Amount Per Serving
Calories 203 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 288mg 12%
Potassium 911mg 26%
Total Carbohydrates 38g 13%
Dietary Fiber 13g 52%
Sugars 5g
Protein 12g 24%
Vitamin A 40%
Vitamin C 78%
Vitamin D0%
Calcium 10%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

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