Black Bean Chili with Butternut Squash

With a good dose of butternut squash added in, this chili just *feels* healthy…

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Black Bean Chili w/ Butternut Squash

Yield: Servings: 6 (1 3/4 cups per serving)

Prep Time: 25 min

Cook Time: 40 min

Ingredients:

1 Tablespoon olive oil
1 large sweet onion, diced
1 medium yellow bell pepper, diced
3 cloves garlic, minced
2 (15-ounce) cans black beans, rinsed & drained
2 cups fat-free, less-sodium vegetable broth
1 (28 ounce) can diced tomatoes, undrained
1 (4.5 ounce) can chopped mild green chiles
1 teaspoon chili powder
1/4 teaspoon chipotle chile powder
1/2 teaspoon dried oregano
1 medium butternut squash
1/4 teaspoon salt

Directions:

1. Heat oil in a large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft, about 5 minutes. Add garlic and cook, stirring, 1 minute. Stir in beans, broth, tomatoes, green chiles, chili powder, chipotle chile powder, and oregano. Simmer, covered, 10 minutes. Uncover and cook 10 more minutes.

2. Cut squash in half lengthwise, scoop out and discard seeds, pierce with a fork a few times, and put in a microwave-safe dish with 1/4-inch water. Cover with plastic wrap; microwave on HIGH 8 minutes or until tender. Let cool; peel with a small, sharp knife, and cut into 1/2-inch chunks. Stir squash into bean mixture; cook 5 minutes. Stir in salt. Serve warm.

Tips:

*If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of black beans and vegetable broth that are known to be GF.

*Time saver: Use frozen, chopped butternut squash in place of fresh.
*Serving idea- scoop this chili onto some jalapeno cornbread: Follow directions on a box of cornbread mix, adding contents to a medium bowl. Add 2 diced canned jalapeno peppers to the mixture. Transfer to a loaf pan coated with cooking spray. Bake according to package directions.

Nutritional Information per serving:
Serving size: 1 3/4 cups
Calories per serving: 267
Fat per serving: 4.64g
Saturated Fat per serving: .84g
Sugar per serving: 5.72g
Fiber per serving: 14.4g
Protein per serving: 13g
Cholesterol per serving: .82mg
Carbohydrates per serving: 47g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 6.5

Source: RecipeGirl.com (Adapted slightly from Health)