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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 202.3
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 131.5 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 13.5 g
  • Protein: 10.2 g

View full nutritional breakdown of Emily's Butternut Squash and Black Bean Chili (vegan) calories by ingredient
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Emily's Butternut Squash and Black Bean Chili (vegan)

Submitted by: THEFRONTBURNER
Emily's Butternut Squash and Black Bean Chili (vegan)

Introduction

This delicious vegan chili is the perfect meal for a cool, fall day. For more recipes like this, visit Daily Garnish . This delicious vegan chili is the perfect meal for a cool, fall day. For more recipes like this, visit Daily Garnish .
Number of Servings: 6

Ingredients

    2 medium onions, diced
    2 cups bell peppers, diced
    2 cloves garlic, minced
    1 butternut squash, cubed
    2 cans black beans, drained and rinsed
    1 can diced tomatoes
    2 tbsp chili powder
    2 tsp cumin
    2 tsp smoked paprika
    4 cups vegetable broth
    salt and pepper to taste

Directions

Start by sautéing the diced onions, garlic, butternut squash, and bell peppers until browned and soft. After about ten minutes or so, add all of the rest of the ingredients, and bring up to a simmer for 15 minutes. Let simmer on low heat until ready to serve! This can also be served in mini pumpkins or acorn squash for a fun, fall main course.






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Member Ratings For This Recipe



  • 13 of 13 people found this review helpful
    According to the Calories per Ingredient, the required amount of butternut squash is 1/3 of a cup, cubed, per serving. So a butternut squash that yields 2 cups cubed is the right size for this recipe. HTH. - 10/6/10

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  • 10 of 11 people found this review helpful
    Using low sodium/no added salt tomatoes will also help lower the sodium level. Using low salt veg broth and substituting more spices (salt free) can help. The beans are being drained and rinsed already, and using low sodium/no added salt beans & draining & rinsing, or using dried beans can help. - 10/24/10

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  • 7 of 7 people found this review helpful
    This is on the menu this week - it is so good!
    I change the spice profile to kick it up a notch:
    add a diced jalapeno, use fire roasted tomatoes, ancho chili powder, cumin, curry and garam masala! - 11/1/10

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  • Incredible!
    7 of 7 people found this review helpful
    Awesome. After Sauteeing the veggies, I added remainder of ingredients minus the black beans. Once the squash was softened, I took out half of the squash and put it in blender. I added it back to soup and added the beans. For a spicier version, choose tomatoes with chilis. It was delicious. - 10/25/10

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  • Very Good
    6 of 6 people found this review helpful
    This is so very good and I'm not a vegan...having every day this week for lunch and it's sure is filling.....I used my own homemade broth and lower sodium beans too.... - 10/12/10

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  • Incredible!
    4 of 4 people found this review helpful
    I did not have black beans so I used 2 cans of chili beans w/sauce. I cooked this in my crock pot all day and added 1 can of tomato paste bcs it was very runny (and I only added about 2 cans of water, I did not add veg broth). I srvd this over baked potatoes. I LOVED it, will make again! Very tasty! - 11/15/10

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  • Very Good
    4 of 4 people found this review helpful
    We tried this for our Sunday night supper. I cooked it all day in the crockpot. Found it a bit thin - I would use 3 cups instead of 4 cups of broth next time. It made a really big batch. I'd say I have at least 10 servings. - 10/31/10

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  • Incredible!
    3 of 3 people found this review helpful
    Yummy yummy! I blended the squash with the vegetable broth, and it lent a nice sweetness while adding some thickness. The portions are huge! - 10/28/10

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  • 3 of 4 people found this review helpful
    Sounds tempting, but WHAT size Butternut squash? Are we adding 1lb of squash or 3 or ??? I just love winter squash. Help with proportions, please??? - 10/6/10

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  • Incredible!
    2 of 2 people found this review helpful
    Fantastic and delicious! Makes alot so I cut it in half and have three very hearty helpings! So tasty even though I am not usually a big fan of swash it really absorbs the flavor of the broth and spices. Will def. be making again! - 10/17/10

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  • Incredible!
    1 of 1 people found this review helpful
    Absolutely gorgeous! I expected it to be bland but it wasn't. I used three cups of broth and added a tablespoon of tomato puree. - 1/5/11

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious. Went down very well with my family. Minor changes made were using butter beans instead, and adding some corn. - 12/3/10

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  • Good
    1 of 1 people found this review helpful
    I liked it and would make again. My housemate isn't as fond of black beans as I am, and thought it was a little bland. It took about 1/2 a butternut squash. Thanks everybody for the tips, since the recipe was a little vague on quantity. - 10/27/10

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  • Incredible!
    1 of 1 people found this review helpful
    We loved it! It was our first experience with butternut squash and it was fantastic!! - 10/22/10

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  • Very Good
    1 of 4 people found this review helpful
    I used the recipe as a basis for inspiration and wound up with black bean chicken chili soup. Working with what I had on hand,I added diced potatoes instead of squash, diced carrots and celery,chicken, adobo spice, onions and black beans, in a low sodium broth and canned tomatoes. Delicious! - 10/12/10

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  • 1 of 3 people found this review helpful
    The sodium, I imagine is all coming from the vegetable broth and the black beans. To reduce it look for low sodium of each, or make your own so you control the salt! - 10/6/10

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  • Very good! used 1 can of beans, 1 green pepper and chicken stock - 9/16/14

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  • 0 of 1 people found this review helpful
    Sounds GREAT!! - 9/12/14

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  • I have made this recipe many times. Delicious!!!!!! - 9/12/14

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  • So, I was under the impression that I didn't like squash, but I decided to give this recipe a try. Delicious! And easy! This is definitley going into the Fall rotation. - 9/24/13

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  • This chili is GREAT!!! I added a fresh jalapeno. - 8/6/13

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  • My family loved this (2 & 4-year-olds). I would take this over regular chili any day. I only made a couple substitutions - didn't have any fresh garlic, so I used garlic powder, and I only had regular paprika so that's what I used. I left mine simmer for about 1 -1/2 hours. Will make again! - 2/6/13

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  • 0 of 1 people found this review helpful
    Thanks--I can't wait to try this. I think I will roast the squash beforehand to give it more flavor. I will also use kabocha squash instead of butternut because I think it has a deeper flavor that will go nicely with my CSA black beans! :) - 1/16/13

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  • Wow... very yummy. I used half the broth and added 2 cups of greens for a super substantial and hearty dinner - 10/20/12

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  • Wow this was amazing! Who knew vegan could taste so good. Mine came out more soupy than chili but delicious - 10/14/12

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