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Black Bean and Squash Chili

Course Soup, Main Course
Cuisine American
Keyword Beans, Vegetable Broth, Black Beans, Squash, Tomato Paste, Tomatoes, Low Sodium Broth, Chicken Broth, Broth, Cumin, Winter Squash, Diced Tomatoes, Chili Powder
Dietary Need Vegetarian, Vegan, Gluten Free
Cooking Method Stovetop
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10
Calories 145kcal
Author Recipe from: Maine EFNEP

Equipment

  • Stovetop
  • Large Pot

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

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

Calories: 145kcal | Carbohydrates: 29g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 201mg | Potassium: 810mg | Fiber: 8g | Sugar: 5g | Vitamin A: 10685IU | Vitamin C: 28mg | Calcium: 96mg | Iron: 3mg