Black Bean and Butternut Squash Chili Recipe


Nutrition

Cal/Serving: 420
Daily Value: 21%
Servings: 4

High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Fat8g12%
Saturated1g6%
Carbs71g24%
Fiber25g98%
Sugars7g0%
Protein22g44%
Sodium344mg14%
Calcium152mg15%
Magnesium204mg51%
Potassium1500mg43%
Iron7mg37%
Zinc3mg20%
Phosphorus380mg54%
Vitamin A8412IU168%
Vitamin C67mg111%
Thiamin (B1)1mg45%
Riboflavin (B2)0mg14%
Niacin (B3)4mg18%
Vitamin B61mg30%
Folic Acid (B9)378µg94%
Vitamin D0µg0%
Vitamin E3mg17%
Vitamin K26µg32%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated2g0%
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Black Bean and Butternut Squash Chili
Jackie Newgent

I've created a game day chili to please every palate. It's vegan … but you may not want to tell the guys beforehand! You can certainly serve it up with sour cream and cheese. But do try it without. I think you'll find this intriguing chili — with the surprise additions of butternut squash and pumpkin pie spice — doesn't need to be over-accessorized. The creamy avocado on top is a perfect finish.

See all butternut squash recipes.

Click here to see A Healthy Super Bowl Menu, Part 2.

3.714285
Ratings28

INGREDIENTS

  • 2 teaspoons unrefined peanut or avocado oil
  • 1 medium-sized red onion, diced
  • 1 large green bell pepper, chopped finely
  • 1 small jalapeño, minced
  • 1 large clove garlic, minced
  • 1 1/2 cups low-sodium vegetable broth
  • 2 teaspoons red-wine vinegar or lime juice
  • One 15-ounce can crushed roasted tomatoes
  • 2 cups finely diced butternut squash
  • 2 teaspoons chili powder
  • 1/2 teaspoon pumpkin pie spice or cinnamon, or to taste
  • 1/4 teaspoon sea salt, or to taste
  • Two 15-ounce cans black beans, preferably organic, drained
  • 2 tablespoons chopped fresh cilantro
  • 1/2 Hass avocado, peeled, pitted, and diced
  • 4 sprigs cilantro

DIRECTIONS

Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and jalapeño and sauté until the onion is lightly caramelized, about 8 minutes. Add the garlic and sauté for 30 seconds.

Add the broth, vinegar, tomatoes, butternut squash, chili powder, pumpkin pie spice, and salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all of the vegetables are softened, about 25 minutes.

Stir in the beans and simmer uncovered over low heat, stirring occasionally, until the desired consistency is reached, about 10 minutes. Stir in the chopped cilantro and adjust seasoning. Transfer to individual bowls, top with the avocado and cilantro sprigs, and serve.

Recipe Details

Click here to see more recipes from jackienewgent.com

Servings: 4
Cuisine: American
Special Designations: Vegan, Vegetarian, Kid-friendly, Healthy

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