Skip to main content
Close

Print This Recipe

Butternut Squash and Black Bean Chili

Three Stars Guiding Stars

  • Servings:

    Serves 4 to 6 as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    40 minutes

Ingredients

1 Tbsp. vegetable oil
1 yellow onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1 lb. butternut squash, peeled, seeded, and cut into 1/2" chunks
3 garlic cloves, minced
2 (15-oz.) cans low-sodium black beans, drained and rinsed
2 (14.5-oz.) cans diced tomatoes
1 cup fresh or frozen corn kernels
1 cup water
5 tsp. chili powder
2 tsp. dried oregano
2 tsp. ground cumin
Salt and pepper
1 Tbsp. unsweetened cocoa powder
1/2 cup sour cream, for serving
1/2 cup shredded cheddar cheese, for serving
2 scallions, sliced thin, for serving
Butternut Squash and Black Bean Chili

Directions

1. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add onion, pepper, and squash and cook, stirring occasionally, until vegetables are just softened, 6 to 8 minutes. Add garlic and cook, stirring frequently, until softened, about 2 minutes.
2. Mix in beans, tomatoes, corn, water, chili powder, oregano, cumin, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium-low and cover. Simmer, stirring occasionally, until vegetables are tender and chili has thickened, 20 to 25 minutes.
3. Stir in cocoa powder and simmer 2 minutes. Season with salt and pepper to taste, then divide chili among bowls and serve with sour cream, cheddar cheese, and scallions.
Source: Hannaford fresh Magazine, October - November 2019

Nutrition

Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 340 kcal (17%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 5 g (23%)
Cholesterol 25 mg (8%)
Sodium 780 mg (33%)
Total Carbohydrates 50 g (17%)
Dietary Fiber 15 g (60%)
Protein 15 g (25%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading