Black Bean Chili with Winter Squash Recipe

Name: Black Bean Chili with Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium or 2 small winter squashes (acorn or butternut); 1 Tbs. olive oil; 1 large onion, chopped; 2 to 3 cloves garlic, minced; 1 medium green bell pepper, diced; 2 (16-oz.) cans black beans, drained and rinsed; 28-oz. can diced tomatoes; 4-oz. can chopped mild green chilies; 1 tsp. ground cumin; 1/2 tsp. dried oregano; Salt to taste

Servings: persons

1 medium or 2 small winter squashes (acorn or butternut)
1 Tbs. olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
1 medium green bell pepper, diced
2 (16-oz.) cans black beans, drained and rinsed
28-oz. can diced tomatoes
4-oz. can chopped mild green chilies
1 tsp. ground cumin
1/2 tsp. dried oregano
Salt to taste

1
Cut each squash in half, scoop out seeds, and place in a microwave-safe container with 1/4 inch of water.
2
Cover and microwave until tender, allowing 2 to 3 minutes per squash half.
3
Remove squash and let cool, then peel and cut into chunks.
4
In large pot, heat oil over medium heat.
5
Add onion and cook, stirring often, until soft, about 5 minutes.
6
Add remaining ingredients except squash and salt and mix well.
7
Bring to a boil.
8
Reduce heat and simmer gently 15 minutes.
9
Stir in squash and season to taste with salt.
10
Serve warm.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium or 2 small winter squashes (acorn or butternut), 1 Tbs. olive oil, 1 large onion, chopped, 2 to 3 cloves garlic, minced, and more.

Yes, Black Bean Chili with Winter Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Chili with Winter Squash

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