Autumn Harvest Chili

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 337.0
  • Total Fat: 9.4 g
  • Cholesterol: 10.0 mg
  • Sodium: 811.6 mg
  • Total Carbs: 55.3 g
  • Dietary Fiber: 9.1 g
  • Protein: 13.6 g

View full nutritional breakdown of Autumn Harvest Chili calories by ingredient
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Adapted From a Racheal Ray Recipe. Adapted From a Racheal Ray Recipe.
Number of Servings: 3


    1 small butternut squash, cut in half and seeded
    1 tablespoon EVOO - Extra Virgin Olive Oil, divided
    Salt and ground black pepper
    1 small onion, chopped
    1 clove garlic, finely chopped or grated
    1/2 medium red bell pepper, seeded and chopped
    .25 cup chopped green pepper
    1/2 jalapeño pepper, seeded and chopped
    1/4 pound mushrooms, quartered
    1 small zucchini, diced
    1/2 tablespoon smoked paprika
    1.5 tablespoons chili powder
    1/2 10-ounce box frozen corn
    1/2 14-ounce can black beans, drained
    1/4 cup tomato paste
    1/4 lager beer, as needed
    1.5 oz shredded 2% sharp cheddar cheese


Preheat oven to 425ºF.

Place butternut squash cut side up on a baking sheet and drizzle with EVOO and some salt and pepper. Roast squash in oven until tender, about 40 minutes. When they've finished roasting, turn off the oven and turn on the broiler.

While the squash is in the oven, place a medium saucepan over medium-high heat with EVOO. Add the onion, garlic, peppers, mushrooms and zucchini to the pan. Season with salt and pepper, and cook until the veggies are tender, about 7 minutes.

Add the spices, corn, black beans and tomato paste to the pan and cook until heated through, about 2 minutes. Add the beer to the pan (start with about half the bottle and add more as needed -- you want a thicker chili) and simmer until thickened, about 5 minutes.

Number of Servings: 3

Recipe submitted by SparkPeople user GREENGIRL531.

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