This vegetarian chili calls for hearty butternut squash and black beans, which means it’s high in fiber. One serving provides more than half of your fiber quota for the day and has 18 grams of plant-based 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 tsp smoked paprika
- 1 15-oz. can no salt added diced tomatoes
- 1 15-oz. can crushed tomatoes
- 2 15-oz. cans reduced sodium black beans, rinsed and drained
- 2 cups (280g) butternut squash, peeled and diced
- 1/2 tsp salt
Directions
Heat the oil in a large stockpot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the chili powder, cumin, and smoked paprika and cook, stirring constantly, for 30–60 seconds until fragrant.
Stir in the 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 uncovered, stirring occasionally, until the butternut squash is tender, about 25–35 minutes. Add water, if needed, to loosen the chili.
Serve immediately.
Serves: 4 | Serving Size: 1/4 recipe
Nutrition (per serving): Calories: 338; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 765mg; Carbohydrate: 59g; Dietary Fiber: 15g; Sugar: 11g; Protein: 18g
Nutrition Bonus: Calcium: 12%; Iron: 29%; Potassium: 1814mg; Vitamin A: 43%; Vitamin C: 14%
Originally published November 2017; updated March 2026
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