Butternut Squash & Black Bean Chili

Butternut squash is a great source of fiber, vitamin A, and potassium. It adds a rich and creamy texture to this chili.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Butternut Squash & Black Bean Chili

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

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 1280

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut squash
• 400 gram Black beans
• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Red bell pepper
• 1 can Canned diced tomatoes
• 2 cup Vegetable broth
• 2 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh cilantro
• 4 piece Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
2. Add the cubed butternut squash, black beans, diced tomatoes, vegetable broth, chili powder, ground cumin, paprika, salt, and black pepper to the pot. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the squash is tender.
4. Remove the pot from heat and let it rest for 5 minutes.
5. Serve the chili hot, garnished with fresh cilantro and lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 58g20%

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.