Butternut Squash & Four Bean Chili

Vegetarian
Plant-Based
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Butternut Squash & Four Bean Chili

Plant-based bean chili full of hearty veggies.
Course Vegetarian
Keyword Plant-Based
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

  • 1 tbsp Extra virgin olive oil
  • 3 cups Onion (Chopped)
  • 1.5 cups Carrots (Chopped)
  • 9 g Garlic (3 minced garlic cloves)
  • 4 cups Low-sodium vegetable broth
  • 3 cups Butternut squash (Diced)
  • 28 oz Crushed tomatoes (1 can)
  • 60 oz Beans (4 cans - black, pinto, cannellini, and red beans)
  • 3 tbsp Chili powder
  • 1 tbsp Cumin
  • 1 tsp Cinnamon
  • 1 tsp Salt and pepper
US Customary - Metric

Instructions

  • Heat oil in large pot over medium-high heat. Add onion and cook, stirring often, until it starts to brown (~5 min). Reduce heat to medium. Add carrot and continue cooking, stirring often, until the vegetables are soft (~4-5 more min)
  • Add garlic and continue to cook for an additional minute
  • Next, stir in broth and bring to a boil over high heat. Add squash, tomatoes, beans, chili powder, cumin, cinnamon, and salt. Cover and return to a boil
  • Reduce heat to maintain a gentle simmer and cook, uncovered, until the squash is tender, about 30 minutes
  • Optional: garnish with diced onion, cotija cheese, or roasted pumpkin seeds

Notes

Nutrition Facts
Butternut Squash & Four Bean Chili
Amount Per Serving (625 grams)
Calories 426 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 1753mg76%
Potassium 1831mg52%
Carbohydrates 81g27%
Fiber 28g117%
Sugar 13g14%
Protein 23g46%
Vitamin A 14301IU286%
Vitamin C 43mg52%
Calcium 236mg24%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

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