Emily's Butternut Squash and Black Bean Chili

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Emily's Butternut Squash and Black Bean Chili

4.5 of 5 (42)
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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
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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

    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.


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.

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  • 17 of 17 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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  • Incredible!
    12 of 12 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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  • 12 of 13 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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  • 11 of 11 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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  • Very Good
    10 of 10 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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