Recipe: Butternut Squash & Black Bean Chili


2 medium onions, diced
2 cups bell peppers, diced
2 cloves garlic, minced and finely chopped
1 butternut squash, cubed
2 cans low sodium/no-salt-added black beans (drained & rinsed)
1 can diced tomatoes (low-sodium or no-salt-added)
2 Tablespoons chili powder
2 teaspoons cumin
4 cups low-sodium vegetable broth
Salt & pepper, to taste


1.  Peel, seed & cut squash into 1-inch cubes.  Peel & dice onions & finely chop garlic.  Rinse and chop bell peppers.2.  Rinse beans under cool running water & drain liquid.

3.  Cook (saute) diced onions, garlic, squash & bell peppers in fry pan/skillet over medium heat until browned & soft.

4.  After about 10 minutes, add all other ingredients.  Bring to a simmer for 15 minutes, then enjoy or let simmer over low heat until ready to serve!

Tip:  try serving chili in mini-pumpkins or acorn squash for a fun, fall main course!

From:  Prescription for Health

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