Emily's Butternut Squash and Black Bean Chili
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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 calories by ingredient
Introduction
This delicious vegan chili is the perfect meal for a cool, fall day. This delicious vegan chili is the perfect meal for a cool, fall day.Number of Servings: 6
Ingredients
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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
Tips
For more recipes like this, visit Daily Garnish.
Add a bit of vegan cheese to top it off!
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.
This can also be served in mini pumpkins or acorn squash for a fun, fall main course.
Member Ratings For This Recipe
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PHRASER
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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
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COCOGODDESS1
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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
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KITT52
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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
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RUBYTWOSDAY
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BEEBEA
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WALKZWDOGZ
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CD13398143
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CHRISTIECAT
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SARAHSTANLEY
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MTRUCK14
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RACINGSLUG
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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
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HELLIONCAT1
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CD8234186
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SUZANNE73099
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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
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ASKAAR
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