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Butternut Squash and Black Bean Chili

by Livestrong_Recipes  |  May 28, 2014

Butternut Squash and Black Bean Chili
  1. PREP
  2. 15 m
  • COOK
  • 45 m
  • TOTAL
  • 1 h

Vegetarian chili doesn?t have to be boring?this version, which 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 Saut? 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.