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vegetarian butternut squash chili with black beans in a bowl

Vegetarian Butternut Squash Chili with Black Beans


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  • Author: Chef Sofia
  • Total Time: 45 mins
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Hearty vegetarian butternut squash chili with black beans, smoky spices, and cozy fall flavors.


Ingredients

Scale

2 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

1 red bell pepper, diced

1 jalapeño, minced (optional)

1 medium butternut squash, cubed

2 cans black beans

1 can diced tomatoes

2 cups vegetable broth

2 tbsp tomato paste

1 tbsp chili powder

2 tsp cumin

1 tsp smoked paprika

½ tsp cinnamon (optional)

Salt and pepper

Juice of 1 lime

Cilantro, avocado, cheese for garnish


Instructions

1. Sauté onion, garlic, and peppers in olive oil

2. Add squash and cook 5 minutes

3. Stir in tomato paste and spices

4. Add beans, tomatoes, and broth

5. Simmer 25–30 minutes until squash is tender

6. Finish with lime juice and season to taste

7. Garnish and serve

Notes

Roast squash first for extra flavor

Freeze up to 2 months

Vegan and gluten-free

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 9g
  • Sodium: 620mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 13g
  • Protein: 12g
  • Cholesterol: 0mg