Butternut Squash Chili Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.9 (12)

Butternut Squash Chili Recipe

NUTRITION · PER SERVING80M COOK
CAL 17%·PRO 36%
CARBS 61G73% OF CAL
18G FIBER0G ADDED11G INTRINSIC32G OTHER11G TOTAL SUGAR
FAT 4G11% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty meatless chili loaded with butternut squash, zucchini, tomatoes, and three kinds of beans, with smoky chipotle and warm spices. Deeply satisfying without meat.

mainamericansoupbeansdairy freegluten freelow lactoseveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon olive oil
  • 1 large yellow onion (chopped)
  • 2 bell peppers (deseeded and diced)
  • 1 (28-ounce) can diced tomatoes ((or two 15 oz cans), with liquid)
  • 4 cloves garlic (minced)
  • 1 small butternut squash ((about 2 pounds) peeled, seeded and chopped into 1-inch cubes)
  • 2 chipotle peppers in adobo sauce (roughly chopped)
  • 1 tablespoon ancho chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 (15 ounce) cans black beans (drained )
  • 1 (15 ounce) can kidney beans (drained)
  • 1 (15 ounce) can cannellini beans (drained)
  • 2 small zucchini (chopped)
  • 2 cups water (or vegetable broth, plus more if necessary)
  • 5 oz fresh baby spinach
PREP
20M
SODIUM
1384MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.