BLACK BEAN BUTTERNUT SQUASH CHILI
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich vegan chili loaded with butternut squash, black beans, and bell peppers, warmly spiced with chipotle, cinnamon, and cumin. It tastes like autumn comfort food and is perfect for cool-weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil or 1/4 cup water, for water saute
- 1 medium onion (any color), diced
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 heaping Tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon chipotle powder, or to taste
- 1/4 – 1/2 teaspoon cinnamon, start small
- 1 small (1 1/2 – 2lb.) butternut squash (about 4 – 5 cups), peeled, seeded & diced
- 2 red bell peppers, cored, seeded and diced
- 2 cans (15 oz) black beans, drained and rinsed, or 3 cups home-cooked black beans
- 1 can (15 oz) fire-roasted diced tomatoes + juice
- 2 cups water or vegetable broth
- 2 – 3 teaspoons cocoa powder or 1 oz of dark chocolate, optional
- himalayan salt, to taste
- avocado
- cilantro
- diced onions
- lime wedges
- vegan sour cream
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 942mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1981mg
- Calcium
- 186mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 942MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.