Mainely Dish: Black Bean and Squash Chili

— By Alex Gayton, Assistant EFNEP Coordinator & Social Media Coordinator, Expanded Food Nutrition and Education Program (EFNEP), University of Maine Cooperative Extension
Need a quick weeknight meal? Try this chili recipe that the whole family can enjoy. This is a recipe that a child could help with too, whether it’s reading the recipe, using a can opener, measuring ingredients, or helping mix the chili.
The main ingredients of this chili are diced tomatoes, black beans, and winter squash. Personally, I use no-salt-added canned tomatoes, no-salt-added canned black beans, and frozen diced butternut squash. This means I don’t have to use a knife at all in this recipe and the cooking time is quick, only about 20 minutes. To learn more about canned food read our Canned Foods CAN Be Healthy blog. While the chili is cooking you can make cornbread or have cheese and crackers to round out your meal.

Visit EFNEP’s recipe website for the Black Bean and Squash Chili recipe and recipe video.