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


  1. Combine all ingredients in a large pot; cover and bring to a boil.
  2. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.

Black Bean and Squash Chili Food Nutrition Facts Label: Click on this image for complete nutrition information