RECIPES
Butternut Squash and Black Bean Chili
by Livestrong_Recipes | Feb 18, 2019
- PREP
- 15 m
- COOK
- 45 m
- TOTAL
- 1 h
Vegetarian chili doesn't have to be boring. This version includes butternut squash and black beans.
INGREDIENTS
SERVES 4
- 1 onion
- 2 garlic clove
- 1 tbsp chili powder
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Kosher Salt
- 3 1/3 cups Diced Tomatoes
- 3 1/2 cups black beans, cooked
- 2 cups Butternut Squash
- 1/2 cup low-sodium vegetable broth
- 2 tbsp Cilantro
DIRECTIONS
1
Saute 1 onion in a splash of oil until soft; add 2 garlic cloves, 1 tablespoon chili powder, 1 teaspoon each ground coriander and cumin and kosher salt to taste.
2
Add 2 (14-ounce) cans diced tomatoes with juice and 2 cans rinsed and drained black beans. Bring to a simmer, then remove from heat.
3
Cool to room temperature then refrigerate up to 3 days. Before serving, bring to a boil; add 1 small, peeled, seeded and diced butternut squash and 1/2 cup vegetable broth.
4
Cook 30 minutes until squash is tender. Stir in some chopped fresh cilantro before serving to brighten up the flavor.
