Butternut Squash Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili with roasted butternut squash, mixed beans, chipotle peppers, and Southwestern spices. Smoky, warming, and easy in the slow cooker. A satisfying meatless main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 2 yellow onions (diced)
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 small chipotle chili in adobo sauce (minced)
- 1½ teaspoons dried oregano
- 1½ teaspoons ground cumin
- 1½ teaspoons kosher salt
- 28 ounce can crushed tomatoes
- 14 ounce can black beans (rinsed and drained)
- 14 ounce can pinto beans (rinsed and drained)
- 4 cups butternut squash (cubed, about 1 medium butternut squash)
- 1 medium-sized cinnamon stick (about 3 inches)
At a glance
PER SERVING · TIME 405M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6h 30m
- Sodium
- 973mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1203mg
- Calcium
- 136mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 973MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.