Butternut Squash and Black Bean Chili Recipe
Butternut Squash and Black Bean Chili is wholesome and hearty without feeling heavy. Roasted squash, black beans, and quinoa simmer in a flavorful broth, creating a balanced, nourishing meal.
Servings: 6 servings
Calories: 311kcal
Ingredients
- 2 Tbsp extra virgin olive oil divided
- 1 small butternut squash roasted and cubed
- 1/2 yellow onion chopped
- 1/2 red onion chopped
- 1 red bell pepper diced
- 1/2 jalapeño pepper minced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 (14.5) oz can fire-roasted tomatoes diced
- 1 (15) oz can black beans rinsed and drained
- 1 cup fresh or frozen corn
- 4 cups chicken broth or vegetable broth
- 1 cup water
- 1/2 Tbsp cilantro minced
- 1 1/2 tablespoon chili powder
- 1 tsp coriander
- 1/2 teaspoon ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper to taste
- 2/3 cup uncooked quinoa
Garnishes
- shredded cheddar cheese
- avocado
- sour cream
- fresh cilantro
Instructions
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Cut the squash in half and remove any seeds. Brush with 1 tbsp olive oil and season with salt and pepper. Place face down on a parchment or baking mat-lined sheet. Roast for 35–45 minutes or until tender. Cut into ½" cubes when cool.
- Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Once oil is hot, add onions and bell pepper, sauté until tender. Add the jalapeño and garlic, cook for an additional minute, then pour in the tomato paste, diced tomatoes, black beans, frozen corn, broth, and water. Sprinkle in the minced cilantro, chili powder, coriander, cumin, paprika, cayenne pepper, salt, and pepper, and stir to combine. Turn the heat to high and bring the mixture to a boil. Once the mixture is boiling, add the diced squash and quinoa. Cover and boil for 20 minutes or until the quinoa is fully cooked (note that your pot will be really full, so keep an eye on it as it boils).
- Garnish and serve as desired.
Notes
-If squash isn’t in season, check the freezer section at most well-stocked grocery stores. It comes pre-cut—just steam or thaw and roast for quick and convenient cooking!
To STORE Black Bean and Butternut Squash Chili leftovers, let the chili cool to room temperature before transferring it to airtight containers. Refrigerate for up to 4 days. For longer storage, portion the chili into freezer-safe containers, leaving some space at the top for expansion, and FREEZE for up to 3 months.
To REHEAT, thaw frozen chili overnight in the refrigerator, then warm on the stovetop over medium heat, stirring occasionally, until heated through.
Nutrition
Calories: 311kcal | Carbohydrates: 55g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 1119mg | Potassium: 1034mg | Fiber: 12g | Sugar: 10g | Vitamin A: 15397IU | Vitamin C: 61mg | Calcium: 141mg | Iron: 5mg
