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  1. Butternut Squash & Black Bean Chili

Butternut Squash & Black Bean Chili

01:00:00 4 servings, 1-1/2 cups (375 mL) each
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1 1 Review
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4 servings, 1-1/2 cups (375 mL) each

A wonderfully satisfying vegetarian chili.

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What You Need

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Make It

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  • Heat dressing in Dutch oven or large deep skillet on medium heat. Add squash, yellow onions and garlic; cook and stir 7 min. or until squash is slightly softened.
  • Add seasonings; cook and stir 30 sec. Stir in tomatoes and beans; bring to boil. Cover; simmer on medium-low heat 35 min. or until squash is tender, stirring occasionally.
  • Stir in green onions and cilantro. Top with cheese.


To save time, buy already peeled and seeded cut butternut squash.

Make Ahead

Chili can be prepared ahead of time. Cool, then refrigerate up to 24 hours. Or, freeze in airtight container up to 2 months. Reheat before serving, then top with green onions, cilantro and cheese.


Prepare using Cracker Barrel Shredded Light Mozza-Cheddar Cheese.


  • 4 servings, 1-1/2 cups (375 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1/2 Carbohydrates
  • 1.5 Meat & Alternatives
  • 1/2 Fats

Nutrition Bonus

Perfect for any weeknight, this hearty chili is sure to become a new family favourite. And as a bonus, the beans provide a very high source of fibre per serving.

Nutritional Information

Serving Size 4 servings, 1-1/2 cups (375 mL) each
Calories 300
% Daily Value
Total fat 5g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 330mg
Carbohydrate 50g
Dietary fibre 14g
Sugars 12g
Protein 15g
Vitamin A 140 %DV
Vitamin C 100 %DV
Calcium 25 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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