This butternut squash and black bean chili is a satisfying vegetarian meal.
Load up bowls of the butternut squash chili and top with Greek yogurt, cilantro and minced red onion.
Or skip the yogurt and keep this healthy dinner vegan.
Add chili powder, cumin, cinnamon and chipotle and stir to coat.
Cook, stirring often, until the spices are fragrant but not scorched.
Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally.
Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.
Stir in black beans, crushed tomatoes and diced tomatoes.
Increase heat to medium-high and bring to a simmer, stirring often.
Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
