Black bean and butternut squash chili

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 374.1
  • Total Fat: 9.7 g
  • Cholesterol: 0.6 mg
  • Sodium: 2,240.9 mg
  • Total Carbs: 68.7 g
  • Dietary Fiber: 10.8 g
  • Protein: 15.7 g

View full nutritional breakdown of Black bean and butternut squash chili calories by ingredient
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Number of Servings: 4


    2 TBLS olive oil
    2 cups onion, chopped
    1 cup red pepper, chopped
    1 jalapeno, chopped
    2 tsp garlic, minced
    5 cups butternut squash, chopped
    1 cup chicken broth
    1 14.5 oz can diced tomatoes
    1 15.25 oz can black beans, drained
    2 TBLS chili powder
    2 tsp cumin
    1 tsp oregano
    1 tsp salt
    1 cup corn


In a large pot, over medium heat add the oil. SAute the onions, peppers, and jalapeno, until soft 5-8 minutes.

Add the garlic, cook for 1 minute, stirring constantly.

Add the squash, broth, tomatoes and their juice, black beans, chili powder, cumin, oregano, and salt. Stir to combine. Bring to a boil.

Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.

Add the corn, and cook for 5-10 minutes, or until the vegetables are tender.

Number of Servings: 4

Recipe submitted by SparkPeople user VICTORIA79.

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