Ingredients
- 2 cans Diced Tomatoes Or 4 cups chopped fresh tomatoes
- 2 cans Black Beans 15 ounce cans; drained and rinsed
- 4 cups Winter Squash Cubed, or 20 ounces diced butternut squash frozen
- 32 ounces Broth Low-sodium vegetable or chicken broth
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Chili Powder
- 1 teaspoon Cumin
Equipment
- Stovetop
- Large Pot
Instructions
- Combine all ingredients in a large pot; cover and bring to a boil.
- Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.
Video
Nutrition
Nutrition Facts
Black Bean and Squash Chili
Amount per Serving
Calories
145
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
201
mg
9
%
Potassium
810
mg
23
%
Carbohydrates
29
g
10
%
Fiber
8
g
33
%
Sugar
5
g
6
%
Protein
8
g
16
%
Vitamin A
10685
IU
214
%
Vitamin C
28
mg
34
%
Calcium
96
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Beans, Black Beans, Broth, Chicken Broth, Chili Powder, Cumin, Diced Tomatoes, Low Sodium Broth, Squash, Tomato Paste, Tomatoes, Vegetable Broth, Winter Squash