Description
Butternut Squash Chili is a warm and hearty dish that brings the cozy flavors of fall to your table. This vibrant chili features tender butternut squash, protein-packed black beans, and a blend of aromatic spices, creating a satisfying meal perfect for chilly evenings or gatherings. Easy to prepare and visually appealing, this chili can be enjoyed on its own or with crusty bread for dipping. Top it off with your favorite garnishes for an unforgettable dining experience.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups diced)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tbsp olive oil
Instructions
- Peel and dice the butternut squash into bite-sized pieces.
- In a large pot over medium heat, heat olive oil. Saut? chopped onion and minced garlic until fragrant (about 3 minutes).
- Stir in diced butternut squash, cumin, and chili powder; cook for about 5 minutes until squash softens.
- Pour in vegetable broth and add fire-roasted diced tomatoes; bring to a boil then lower to simmer for about 20 minutes.
- Mix in black beans and heat through for an additional 5 minutes.
- Serve hot, garnished with toppings like avocado or cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg