Butternut Squash Black Bean Chili

This vegetarian chili requires hearty butternut squash and black beans, which implies it’s excessive in fiber. One serving gives greater than half of your fiber quota for the day and has 18 grams of plant-based protein (1).

Lively time: 10 minutes Complete time: 45 minutes

Butternut Squash Black Bean Chili

Elements

• 1 tbsp olive oil
• 1 pink onion, diced
• 2 tbsp chili powder
• 1 tsp floor cumin
• 1 tsp smoked paprika
• 1 15-oz. can no salt added diced tomatoes
• 1 15-oz. can crushed tomatoes
• 2 15-oz. cans decreased sodium black beans, rinsed and drained
• 2 cups (280g) butternut squash, peeled and diced
• 1/2 tsp salt

Instructions

Warmth the oil in a big stockpot over medium warmth. Add the onion and prepare dinner, stirring often, till softened and translucent, about 4–5 minutes.

Add the chili powder, cumin, and smoked paprika and prepare dinner, stirring continuously, for 30–60 seconds till aromatic.

Stir within the diced tomatoes, crushed tomatoes, black beans, and butternut squash. Season with salt.

Convey the chili to a delicate simmer. Scale back warmth to medium-low and prepare dinner uncovered, stirring often, till the butternut squash is tender, about 25–35 minutes. Add water, if wanted, to loosen the chili. 

Serve instantly.

Serves: 4 | Serving Dimension: 1/4 recipe

Diet (per serving): Energy: 338; Complete Fats: 5g; Saturated Fats: 1g; Monounsaturated Fats: 3g; Polyunsaturated Fats: 1g; Ldl cholesterol: 0mg; Sodium: 765mg; Carbohydrate: 59g; Dietary Fiber: 15g; Sugar: 11g; Protein: 18g

Diet Bonus: Calcium: 12%; Iron: 29%; Potassium: 1814mg; Vitamin A: 43%; Vitamin C: 14%

Initially printed November 2017; up to date March 2026

The put up Butternut Squash Black Bean Chili appeared first on MyFitnessPal Blog.

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