Black Bean & Squash Veggie Chili

Black beans are a great source of plant-based protein and fiber, making them a nutritious addition to this veggie chili.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Black Bean & Squash Veggie Chili

Cooking Method: Stovetop Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Black beans
• 2 cup Butternut squash
• 1 medium Onion
• 2 clove Garlic cloves
• 1 medium Bell pepper
• 1 can Canned diced tomatoes
• 2 cup Vegetable broth
• 2 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 tablespoon Fresh cilantro
• 4 piece Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
2. Add butternut squash, black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and black pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
4. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 50g17%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.