This vegetarian chili requires hearty butternut squash and black beans, which suggests it’s excessive in fiber. One serving offers greater than half of your fiber quota for the day and has 18 grams of plant-based protein (1).

Lively time: 10 minutes Whole time: 45 minutes

Butternut Squash Black Bean Chili

Elements

• 1 tbsp olive oil
• 1 crimson onion, diced
• 2 tbsp chili powder
• 1 tsp floor cumin
• 1 tsp smoked paprika
• 1 15-oz. can no salt added diced tomatoes
• 1 15-oz. can crushed tomatoes
• 2 15-oz. cans lowered sodium black beans, rinsed and drained
• 2 cups (280g) butternut squash, peeled and diced
• 1/2 tsp salt

Instructions

Warmth the oil in a big stockpot over medium warmth. Add the onion and cook dinner, stirring sometimes, till softened and translucent, about 4–5 minutes.

Add the chili powder, cumin, and smoked paprika and cook dinner, stirring always, for 30–60 seconds till aromatic.

Stir within the diced tomatoes, crushed tomatoes, black beans, and butternut squash. Season with salt.

Convey the chili to a delicate simmer. Cut back warmth to medium-low and cook dinner uncovered, stirring sometimes, till the butternut squash is tender, about 25–35 minutes. Add water, if wanted, to loosen the chili. 

Serve instantly.

Serves: 4 | Serving Dimension: 1/4 recipe

Diet (per serving): Energy: 338; Whole Fats: 5g; Saturated Fats: 1g; Monounsaturated Fats: 3g; Polyunsaturated Fats: 1g; Ldl cholesterol: 0mg; Sodium: 765mg; Carbohydrate: 59g; Dietary Fiber: 15g; Sugar: 11g; Protein: 18g

Diet Bonus: Calcium: 12%; Iron: 29%; Potassium: 1814mg; Vitamin A: 43%; Vitamin C: 14%

Initially revealed November 2017; up to date March 2026

The publish Butternut Squash Black Bean Chili appeared first on MyFitnessPal Blog.

Source link