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Black Bean and Squash Chili

Recipe from: Maine EFNEP

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