Butternut Squash and Black Bean Chili
This hearty vegetarian and dairy-free Butternut Squash and Black Bean Chili recipe has great flavor. It is perfect for a fall evening or on game day. The whole family will enjoy this meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound butternut squash peeled and diced
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 4 garlic cloves minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes adjust to taste
- 2 cans 14.5 ounces each diced tomatoes with chiles, undrained
- 2 cans 15 ounces each black beans, rinsed and drained
- 2 to 3 cups vegetable broth
- 1/2 cup Silk Cashewmilk
Instructions
- In a large Dutch oven, heat oil over medium-high heat. Add sweet butternut squash, onion and bell pepper and saute until onion softens, about 5 to 7 minutes.
- Stir in garlic, chili powder, oregano, cumin and red pepper flakes, and saute for about 1 minute, until garlic is fragrant.
- Add diced tomatoes, black beans, and broth and stir until combined. Bring to a boil and then simmer for 30 minutes, or until sweet potatoes are tender. Add Silk Cashewmilk and stir until warm. Serve and enjoy.
Nutrition
Calories: 548kcalCarbohydrates: 91gProtein: 11gFat: 23gSaturated Fat: 3gSodium: 2263mgFiber: 21g
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