Description
Butternut squash chili is a hearty and nutritious dish that warms you from the inside out. This vibrant chili combines the sweet earthiness of butternut squash with zesty spices and hearty black beans, making it a perfect comfort food for chilly evenings.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium red onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tsp ground cumin
- 2 tbsp chili powder (adjust to taste)
- 1 cup bell peppers (mixed colors), chopped
- 2 tbsp olive oil
- Juice of 1 lime
Instructions
- In a large pot over medium heat, warm olive oil. Add onions and garlic; sauté until translucent.
- Stir in butternut squash and bell peppers; cook for about 5 minutes.
- Add cumin and chili powder; stir well to coat vegetables.
- Pour in vegetable broth, scraping any bits from the bottom. Bring to a simmer.
- Mix in black beans; simmer for 20-25 minutes until squash is tender.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg