Black Bean Chili with Winter Squash
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Ingredients
- 1 medium or 2 small winter squashes (acorn or butternut)
- 1 Tbs. olive oil
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 2 (16-oz.) cans black beans, drained and rinsed
- 28-oz. can diced tomatoes
- 4-oz. can chopped mild green chilies
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- Salt to taste
Preparation
- Cut each squash in half, scoop out seeds, and place in a microwave-safe container with 1/4 inch of water. Cover and microwave until tender, allowing 2 to 3 minutes per squash half. Remove squash and let cool, then peel and cut into chunks.
- In large pot, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add remaining ingredients except squash and salt and mix well. Bring to a boil. Reduce heat and simmer gently 15 minutes. Stir in squash and season to taste with salt. Serve warm.
Nutrition Information
- Serving Size 6 Servings
- Calories 168
- Carbohydrate Content 29 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 10 g
- Protein Content 8 g
- Saturated Fat Content 1 g
- Sodium Content 8 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g