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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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  • Made this today and it was delicious. Made like the recipe except for only 3 cups broth and blended some of the squash. Will make again. - 11/9/14

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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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  • Excellent even if too spicy. Will be making again with less chili powder. Everyone wants to try again! - 10/10/12

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  • Love it! Husband loved it :D - 9/26/12

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  • I love this recipe and make it pretty often. It is a lot of work, but it is worth it. - 7/21/12

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  • Good, but I added salt and pepper to enhance the taste. And I put organic shredded cheddar cheese on top. - 11/30/11

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  • pretty good. - 11/16/11

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  • I just tried this for the first time. Delicious! I used low sodium black beans and veggie broth, and no salt added diced tomatoes. The link to The Front Burner website has tons of delicious-looking vegetarian and vegan recipes. Can't wait to try them all! - 11/11/11

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  • I will definitly be making this recipe again. - 10/31/11

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  • So tasty, comforting and very filling. 200 calories feels like 350. "Stick to your ribs" goodness. - 10/30/11

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  • O.K.
    0 of 1 people found this review helpful
    1,258mg sodium per serving???!!!! You've got to be kidding!!! Please, use no salt added canned beans and diced tomatoes, and low sodium broth! Your health will thank you! and then add a few more seasonings to punch up the flavor, but all that sodium is BAD BAD BAD for everyone's health and weight! - 10/24/11

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  • Just made it and it ended up being 7 servings. It smells delicious although I haven't dug into it yet. - 10/23/11

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  • This was great. I roasted the squash the day before. Sauteed veggies in 1 T olive oil. I used the canned tomatoes with chipotle peppers already added. It didn't need a lot more seasoning, and it was great. But how do you get it to go into the nutrition tracker?? - 10/14/11

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  • Wonderful recipe, delicious. I agree that the liquid could be cut back to 3 cups, but that's a personal preference thing. I added 1/4 tsp of red pepper flakes for added heat. - 9/22/11

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  • This was DELICIOUS!!! So easy to make. Everyone at work loved it! I didn't even miss the meat. I did change one thing. I used fresh tomatoes instead of canned. It has been requested for the next pot luck! - 7/29/11

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  • This was good. Next timeI will add celery and jalepenos. I halved everything and still have about 4 servings. Definately a keeper. - 1/15/11

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  • I found it difficult to truly saute as directed without any oil, so I added the remaining ingredients sooner and used chicken boullion in place of the vegetable broth. Simmering it twice as long thickened it to a chili consistency. Nicely spiced, filling, and surprisingly YUMMY! - 1/11/11

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  • A friend made this for dinner, and I was so excited to find the exact recipe on sparkpeople. It was delicious! - 1/10/11

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  • Very yummy. - 1/4/11

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  • LOVED THIS. not difficult at all, and totally delicious. It reheats well, and is making great leftovers to take to work during a rainy week :) - 11/30/10

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  • 0 of 3 people found this review helpful
    Sounds yummy--I love both butternut squash and black beans! - 10/18/10

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  • 0 of 2 people found this review helpful
    has anyone actually tried this? Does it taste good? - 10/7/10

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  • 0 of 3 people found this review helpful
    It looks very delicious, but I really have to wactch my sodium intake. - 10/6/10

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  • 0 of 4 people found this review helpful
    I like squash, will try this. - 10/6/10

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  • Incredible!
    0 of 4 people found this review helpful
    I definitely have to try this - 10/6/10

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  • 0 of 4 people found this review helpful
    Is their a way to lower the sodium? I have high blood pressure so I really have to watch my sodium intake. - 10/6/10

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  • 0 of 4 people found this review helpful
    This sounds great, but there is just to much sodium. - 10/6/10

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  • 0 of 4 people found this review helpful
    coming from you, I'll certainly experiment with this. - 10/6/10

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  • 0 of 4 people found this review helpful
    Ooooh! This sounds DELICIOUS! It's on my menu for next week. Thank you. - 10/5/10

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