Vegetarian Butternut Squash Chili Recipe

Vegetarian Butternut Squash Chili with Black Beans

5.0

(6)

5 Reviews

This butternut squash and black bean chili is a satisfying vegetarian meal. Load up bowls of the butternut squash chili and top with Greek yogurt, cilantro and minced red onion. Or skip the yogurt and keep this healthy dinner vegan.

Katie Webster

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Jessica Ball, M.S., RD

Prep Time:

30 mins

Additional Time:

20 mins

Total Time:

50 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Nut-Free Dairy-Free Healthy Aging Healthy Immunity Soy-Free High-Fiber Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie

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Ingredients

1 tablespoon plus 1 teaspoon avocado oil or canola oil
4 cloves garlic, minced
1 large onion, diced
½ teaspoon salt
2 tablespoons chili powder
1 tablespoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground chipotle chile, or to taste
2 cups no-salt-added vegetable broth
3 cups cubed butternut squash
2 (14 ounce) cans black beans, rinsed and drained
1 (14 ounce) can no-salt-added crushed tomatoes
1 (14 ounce) can no-salt-added diced tomatoes
½ cup Greek yogurt, for serving
¼ cup chopped fresh cilantro, for serving
¼ cup minced red onion, for serving

Directions

Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.
Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.
Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.
Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.

Tips

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Originally appeared: EatingWell.com, August 2019

Nutrition Facts (per serving)

246	Calories
5g	Fat
41g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups
Calories 246
% Daily Value *
Total Carbohydrate 41g	15%
Dietary Fiber 13g	45%
Total Sugars 8g
Protein 11g	22%
Total Fat 5g	6%
Saturated Fat 0g	2%
Vitamin A 7857IU	157%
Vitamin C 22mg	25%
Folate 17mcg	4%
Sodium 396mg	17%
Calcium 128mg	10%
Iron 4mg	20%
Magnesium 91mg	22%
Potassium 580mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Vegetarian Butternut Squash Chili with Black Beans

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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