This vegetarian chili calls for hearty butternut squash and black beans, meaning it’s high in fiber. One serving provides more than half your daily fiber needs and contains 18 grams of plant protein (1).
Active time: 10 minutes Total time: 45 minutes
Butternut squash, black bean chili
Ingredients
- 1 tbsp olive oil
- 1 red onion, diced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 teaspoon smoked paprika powder
- 1 15-oz. Salt cannot be added to the diced tomatoes
- 1 15-oz. Can of crushed tomatoes
- 2 15-oz. Canned reduced sodium black beans, rinsed and drained
- 2 cups (280 g) butternut squash, peeled and diced
- 1/2 tsp salt
Directions
Heat the oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 4-5 minutes.
Add chili powder, cumin and smoked paprika and cook, stirring constantly, until fragrant, 30-60 seconds.
Stir in diced tomatoes, crushed tomatoes, black beans and butternut squash. Season with salt.
Bring the chili to a gentle simmer. Reduce heat to medium-low and cook butternut squash, uncovered, stirring occasionally, until tender, about 25-35 minutes. Add water if necessary to loosen the chili.
Serve immediately.
Servings: 4 | Serving size: 1/4 recipe
Nutritional values
Nutritional bonus: Calcium: 12%; Iron: 29%; Potassium: 1814 mg; Vitamin A: 43%; Vitamin C: 14%
Originally published November 2017; updated March 2026
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