Roasted Butternut Squash Black Bean Chili
Roasted Butternut Squash Black Bean Chili is an American recipe that serves 6. One portion of this dish contains about 15g of protein, 6g of fat, and a total of 350 calories. For $1.6 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 69 people found this recipe to be delicious and satisfying. This recipe from Good Life Eats requires olive oil, canned fire roasted tomatoes, chili beans, and spice blend. It works well as a budget friendly side dish. The Super Bowl will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 95%. Try Black Bean and Butternut Squash Chili, Black Bean Butternut Squash Chili, and Butternut Squash Black Bean Chili for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
2 1/2 cups 1/2 inch cubes Butternut Squash, patted dry
1 can Fire Roasted Tomatoes with Garlic
3 cans Bush's Black Chili Beans
1 can corn, drained and patted dry
1 tablespoon olive oil
1 poblano pepper, cut into 1/2 inch pieces
2 - 3 teaspoons of your favorite Southwestern spice blend
1 medium yellow onion, cut into 1/2 inch pieces
Equipment:
mixing bowl
oven
baking sheet
dutch oven
stove
pot
Cooking instruction summary:
Preheat the oven to 425 degrees F.In a large mixing bowl, combine the olive oil, butternut squash, corn, poblano pepper, and onion. Toss to coat the vegetables with oil. Transfer to a large baking sheet and roast at 425 degrees F for 15 - 25 minutes, or until the vegetables are tender and slightly blackened.Meanwhile, place a large soup pot, such as a dutch oven, on the stove over medium heat. Add the black chili beans and the tomatoes tothe pot and bring to a boil, stirring every few minutes. Decrease the heat to low.After the vegetables have finishedroasting, transfer them to the bean mixture. Stir in the southwestern seasoning. Simmer for 10 minutes. Serve.
Step by step:
1. Preheat the oven to 425 degrees F.In a large mixing bowl, combine the olive oil, butternut squash, corn, poblano pepper, and onion. Toss to coat the vegetables with oil.
2. Transfer to a large baking sheet and roast at 425 degrees F for 15 - 25 minutes, or until the vegetables are tender and slightly blackened.Meanwhile, place a large soup pot, such as a dutch oven, on the stove over medium heat.
3. Add the black chili beans and the tomatoes tothe pot and bring to a boil, stirring every few minutes. Decrease the heat to low.After the vegetables have finishedroasting, transfer them to the bean mixture. Stir in the southwestern seasoning. Simmer for 10 minutes.
4. Serve.
Nutrition Information:
covered percent of daily need
