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