Black Bean and Squash Chili
Recipe Ingredients and Instructions to Download and Print: Black Bean and Squash Chili (PDF)
Makes 10 servings | Serving size: 1 cup
2 cans (14 ½ oz) diced tomatoes or 4 cups chopped fresh tomatoes
2 cans (15 ½ oz) black beans, drained and rinsed
4 cups cubed winter squash fresh, or 20 oz diced butternut squash frozen
32 oz (1 QT) low sodium broth (vegetable or chicken)
2 Tablespoons tomato paste
1–3 Tablespoons chili powder
1 teaspoon cumin
- Combine all ingredients in a large pot; cover and bring to a boil.
- Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.