Butternut Black Bean Chili

Butternut Black Bean Chili

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88% would make it again
Cook Skill:
  • Each serving
  • 240 cal
  • 4.5g fat (0.5g sat)
  • 0mg chol
  • 390mg sodium
  • 42g carb
  • 11g fiber
  • 12g sugars
  • 10g protein


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 cups diced butternut squash
  • 1 (14-ounce) can diced tomatoes
  • 2 (25-ounce) cans black beans (about 5 cups), rinsed and drained
  • 1 quart vegetable stock
  • 1 tablespoon cumin
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper, or to taste
  • 2 to 3 tablespoons tomato paste
  • Salt, to taste
  • Lime wedges
  • 1/2 cup cilantro, leaves picked from stems
  • Whole milk yogurt (optional)


In a large pot, heat oil over medium heat. Add onions, garlic and butternut squash cubes. Sauté until onions are translucent, 7 to 10 minutes.

Add tomatoes, black beans and vegetable stock. Stir and bring to a boil. Reduce to a simmer. Add cumin, paprika, oregano, cayenne pepper and tomato paste. Let simmer for at least 25 to 30 minutes, until squash can be pierced easily with a fork.

Taste and add more cayenne pepper and salt, if desired.

Serve with a squeeze of lime, a sprinkling of cilantro and a dollop of yogurt.

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