Emily's Butternut Squash and Black Bean Chili
(82)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 medium onions, diced2 cups bell peppers, diced2 cloves garlic, minced1 butternut squash, cubed2 cans black beans, drained and rinsed1 can diced tomatoes2 tbsp chili powder2 tsp cumin2 tsp smoked paprika4 cups vegetable brothsalt 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! Top with a tiny bit of vegan cheese for a melty treat.

This can also be served in mini pumpkins or acorn squash for a fun, fall main course.
Servings Per Recipe: 6
Nutritional Info 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

Member Reviews
  • PHRASER
     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
  • ANEW2DAY
     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
  • COCOGODDESS1
     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
  • REDPEPPERS
     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
  • KITT52
     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....you can add pumpkin spice in here and its so good - 10/12/10
  • FLWRCHLD97
     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
  • RUBYTWOSDAY
     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
  • BEEBEA
     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
  • WALKZWDOGZ
     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
  • CD13398143
     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
  • CHRISTIECAT
     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
  • SARAHSTANLEY
     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
  • MTRUCK14
     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
  • RACINGSLUG
     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
  • TAYBAMA
     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
  • HELLIONCAT1
     Delicious. Went down very well with my family. Minor changes made were using butter beans instead, and adding some corn. - 12/3/10
  • CD8234186
     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
  • SUZANNE73099
     We loved it! It was our first experience with butternut squash and it was fantastic!! - 10/22/10
  • PATTYCAKE17
     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
  • ASKAAR
     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
  • USMAWIFE
     something new to try .. thank you - 4/29/21
  • EOWYN2424
     yum - 1/19/21
  • BIKE4HEALTH
     A great meal for a cold winter day - 1/6/21
  • CD26508743
     Good - 12/28/20
  • CORVETTECOWBOY
     This is on the menu this week - 11/4/20



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