40 minutes | 10 ingredients | 6 servings
1 1/3 tbsp Extra Virgin Olive Oil
5 1/3 cups Butternut Squash (peeled, chopped into 1/2-inch pieces)
2/3 cup Red Onion (chopped)
1 1/3 Red Bell Pepper (chopped)
2/3 tsp Cumin
2 tsp Chili Powder
1 tsp Sea Salt
2 2/3 cups Black Beans (drained, rinsed)
1 cup Vegetable Broth
2 cups Diced Tomatoes
Heat the oil in a large dutch oven or pot over medium heat. Once hot, add in the squash, onion, and bell pepper and sauté for five minutes.
Reduce the heat to medium-low and add the cumin, chili powder, salt, beans, broth, and tomatoes. Simmer covered for 25 to 30 minutes, until the squash is cooked through and some of the liquid has reduced.
Season with salt to taste and divide into bowls, serve and enjoy!
As the temperatures decline, the dutch ovens come out. What's more cozy than a hot bowl of chili? Try this delicious recipe this season! For more great recipes from our Nutrition Coaches, schedule a free consultation today.