Butternut Squash and Black Bean Chili

5
(2 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings6

A vegetarian chili recipe made with pre-cut pieces of butternut squash and black beans combined with zesty tomatoes and chili seasoning for quick prep during the week

Ingredients
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 pkg (12 oz each) refrigerated butternut squash pieces (12 oz = about 3 cups)
  • 1-1/2 cups frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 1-1/2 cups water
  • 2 tablespoons (1/2 of 1.25-oz pkg) chili seasoning mix
  • 1/2 cup shredded Cheddar cheese
 
Directions
  1. Heat oil in large saucepan over medium-high heat. Add squash and frozen vegetable blend; cook 10 minutes or until squash is crisp-tender, stirring occasionally.
  2. Add beans, drained tomatoes, tomato sauce, water and seasoning mix; stir to combine. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until squash is tender, stirring occasionally.
  3. Sprinkle with cheese just before serving.
Cook's Tips

Fresh butternut squash may be used in place of the refrigerated squash. It just will take a little more time to peel and cut the squash into pieces.

Cook's Tips

Fresh butternut squash may be used in place of the refrigerated squash. It just will take a little more time to peel and cut the squash into pieces.

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Nutrition Information
Calories: 181 View complete nutrition information
Reviews (2)

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Overall Rating

Anonymous February 10, 2016

best served with mutilated goat.

Anonymous March 10, 2014

Had guests over yesterday and made this for dinner. It was very easy to make and tasted delicious. If you cannot handle a little spiciness then make it with the diced tomatoes without peppers. I had to add some sour cream to tone down the hotness for one. The rest of us added a little more salt and ate like there was no tomorrow. Will definitely make again