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Black Bean and Butternut Squash Chili

Name: Black Bean and Butternut Squash Chili
Yield: 5
Ingredients: 2 cups chopped onions; 3 cloves garlic, chopped; 2 1/2 cups chopped ( 1/2 inch pieces) butternut squash; 4 1/2 cups cooked black beans or 3 (15 ounce) cans low-sodium or no-salt-added black beans, drained; 2 tablespoons chili powder; 2 teaspoons ground cumin; 2 1/2 cups low-sodium or no-salt-added vegetable broth; 1 1/2 cups no-salt-added diced tomatoes (see note); 1 bunch Swiss chard, tough stems removed, chopped or other greens

By: DrFuhrman.com

by 88 members

G - BOMBS

Category: Soups and Stews

Black beans, butternut squash and Swiss chard make an unconventional, yet delicious chili. Add it to your list of quick and easy favorites!

Recipe
My Notes
Nutrition Facts
Ratings & Comments (45)

Serves 5

Ingredients

Add to Grocery List

2 cups chopped onions

3 cloves garlic, chopped

2 1/2 cups chopped ( 1/2 inch pieces) butternut squash

4 1/2 cups cooked black beans or 3 (15 ounce) cans low-sodium or no-salt-added black beans, drained

2 tablespoons chili powder

2 teaspoons ground cumin

2 1/2 cups low-sodium or no-salt-added vegetable broth

1 1/2 cups no-salt-added diced tomatoes (see note)

1 bunch Swiss chard, tough stems removed, chopped or other greens

Instructions:

Add all ingredients except Swiss chard to a large pot. Bring to a boil, reduce heat and simmer, uncovered, until squash is tender, about 20 minutes.

Stir in Swiss chard and simmer until chard is tender, about 4 minutes longer.

Note: Choose tomato products packaged in non-BPA cartons.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 5

Per Serving:

Calories 300
Protein 17 g
Carbohydrates 58 g
Sugars 6 g
Total Fat 1.8 g
Saturated Fat 0.4 g
Cholesterol 0 mg
Sodium 204 mg
Fiber 18.4 g
Beta-Carotene 4928 ug
Vitamin C 38 mg
Calcium 146 mg
Iron 6 mg
Folate 276 ug
Magnesium 180 mg
Potassium 1231 mg
Zinc 2.4 mg
Selenium 3.8 ug

My Rating:
(click on a star to select your rating)

Suny

09/23/2011 09:27 PM

Rated this recipe:

Made this chili tonight and my husband couldn't stop raving about it. Fragrant...flavorful...filling...delicious!

jmscrivner replies:

09/25/2021 09:35 PM

Rated this recipe:

Correction to the review above. Should've said added 2 teaspoons (not Tblsp) cumin plus 2 tablespoons chili powder to the recipe we doubled.

This reply was last edited on 09/25/2021 09:36 PM

Lisa80

10/24/2011 11:33 AM

Rated this recipe:

Fast, easy, and not that many ingredients. What I didn't like about it was the leftovers. The chard gets really wilted and I cant stand wilted greens. Next time I'll separate the chard and add it to each individual serving.

This comment was last edited on 10/24/2011 11:33 AM

Lenna

10/31/2011 11:44 PM

Rated this recipe:

This stuff was amazing. We had leftovers tonight and it tasted even better the second time around. I like my chard thoroughly cooked, so I just put all the ingredients in at the same time and the chard gets nice and tender. Absolutely delicious!!

This comment was last edited on 10/31/2011 11:46 PM

Amy19

01/07/2012 08:35 PM

Rated this recipe: (no rating)

This receipe is delicious!! really good. Even my carnivore son enjoyed it over a baked potatoe. For me a side to a salad. I give this 5 stars ....cannot figure out how to rate

cindywell replies:

01/14/2020 11:12 AM

Rated this recipe: (no rating)

underneath the ratings is a rate it - just hit the 5th star if you really like 4th star a little less. i had the same problem cause i was hitting the 1st start thinking i could then hit the 2nd etc. to submit after i filled in the right number of stars. doesnt work that wayt

barb1

02/21/2012 09:33 PM

Rated this recipe:

This is really good, full of flavor and delicious. I give it 5 star!!!. Amazing

This comment was last edited on 02/21/2012 09:39 PM

mikenteena

09/06/2012 10:06 AM

Rated this recipe:

My husband and I really enjoyed this. The only change that I made to this was that I added some diced bell pepper and some diced jalapeno! You have to have peppers and heat in chili, right?! :) YUM

dazguti

09/13/2012 01:15 PM

Rated this recipe:

I love this...it's definitely more of a SOUP than a CHILI, but it is scrumptious. 5 Stars.

Jayhawk2

10/19/2012 05:44 PM

Rated this recipe:

We loved it. Froze most in 1 1/2 cup servings. Squash a little mushy, but still delicious!

Cathi

11/19/2012 03:03 PM

Rated this recipe:

Not bad, but lacked flavor to me.

jancat

01/22/2013 04:21 PM

Rated this recipe:

Fantastic! Very easy to put together. Is there a way to get the nutrition stats for a serving?

NanG

01/28/2013 06:32 PM

Rated this recipe:

We like to add quinoa to our chili, enhances the chili texture and pumps up the nutrients even more.

This comment was last edited on 01/28/2013 06:37 PM

brencat

02/10/2013 06:25 PM

Rated this recipe: (no rating)

this was great!! even my parrot loved it! I added green peppers and Quinoa, it is so colorful and tasted great! will be making again.

truline

04/12/2013 09:37 PM

Rated this recipe: (no rating)

Very tasty. I will say there are too many steps. I would have combined step 1 and the boiling process then added the balance, including the kale. Quicker and good food. 4 stars for sure

This comment was last edited on 04/12/2013 09:37 PM

DuganG

04/19/2013 02:45 PM

Rated this recipe:

Necessary to add 3 or 4 jalapenos, and a little cayenne, also as previously noted don't add all the chard if you intend to have left overs.
Very quick and easy!

shermusic3

05/16/2013 03:41 PM

Rated this recipe: (no rating)

I also prefer to add my chard/kale/other thicker dark greens for each serving, that way they don't get wilted and soggy. I've just discovered butternut squash, and really like it.

sraye

01/03/2014 03:00 PM

Rated this recipe:

This is a seriously delicious SOUP!! It's not thick like chili. I used kale instead of swiss chard because the store I went to didn't have any. I also added peppers

Sandi

07/18/2014 05:30 PM

Rated this recipe:

Very good. I agree that it was too thin to be a chili, so at the end I blended some of it in the food processor (mostly the butternut pieces)and it thickened up nicely. I added mushrooms and served in bowls with quinoa.

Pitakid

09/23/2014 11:51 AM

Rated this recipe:

WOW!! Fantastic!! You could even serve it to a SAD eater! I made an "instant" no-salt vegetable broth... with my juicer, took just a few minutes. Approx. 1/2 red onion, few handfuls of cabbage, 6-7 carrots thru the juicer. Enough veggies to produce the right amount of broth. The carrots, and cabbage makes it lightly sweet without being overbearing on the carrots. I used my home-made no-salt curry powder in place of the cumin. (It's not noticeable that it's curry like it is with the commercial brands.- just gives the right amount of flavor. I replaced the bok-choy with Kale. Love this recipe!!

mcfrank

11/12/2014 11:48 AM

Rated this recipe:

I spiced this up by adding home-made mole sauce (3 TBSP cocoa, 1/4 tsp cloves, 1/2 coriander, 1 tsp cinnamon,3 TBSP raisins in the Vitamix)and also added 2 cups sliced mushrooms. It makes for a hearty meal and freezes well. Better still when topped with fresh cilantro and green onions.

This comment was last edited on 11/12/2014 11:51 AM

fdfd

12/12/2014 08:00 PM

Rated this recipe:

Delicious recipe, and I made it in a hurry.

fitnessmuse

01/03/2015 11:34 PM

Rated this recipe:

I made a double batch so I'd have plenty to freeze. I added about a cup of homemade fire roasted red peppers, a can of tomato sauce, 2 jalapeños, and some extra chili powder. Was absolutely delicious! Even my dad who is super picky loved it!

Bluestone56

04/19/2015 09:07 PM

Rated this recipe: (no rating)

This is a great recipe. I like that is simple, quick to make and most of all delicious. I have toned down the chili powder to make it more appealing to my girlfriend who doesn't like hot food and I added Trader Joe's Roasted corn for color and mushrooms for some meat like texture. I left out the Swiss Chard but server the chili over a hand full of baby spinach. My 85 year old father recently had a heart attack and loves chili so this has been a good find for him.

Mara

10/18/2015 11:09 PM

Rated this recipe:

Very tasty. At first I thought it was too plain, but I added some mushrooms and this enhanced the flavor. Cooked a bit longer than suggested because squash was still hard. Served with guacamole on top. My husband loved it too.

This comment was last edited on 10/18/2015 11:10 PM

fdfd

11/09/2015 06:23 PM

Rated this recipe:

I just made this for dinner tonight. I used pre-cut frozen squash, so it was very quick to make. I used part rainbow chard and part bok choy, less liquid to make it thicker, and I added some frozen red cabbage that I had leftover. It was delicious!

katecamper

08/11/2016 08:28 PM

Rated this recipe:

Very good, used frozen butternut squash which made this recipe so easy. It wasn't soupy at all, very chili like and adding the Swiss chard at the last couple of minutes worked well. Four stars vs five because it wasn't spicy enough for me, easy enough to remedy, will add a diced fresh jalapeño or poblano pepper next time.

DarlingPattiSue

01/10/2017 11:36 PM

Rated this recipe:

Looks as good as it taste! The color of the butternut squash is a nice contrast to the black beans and adds a nice touch of sweetness. I used a fresh squash which requires a fair amount of work to peel and cube - frozen would be a nice time saver.

KCL3315

03/22/2017 08:26 PM

Rated this recipe:

This is delicious! I didn't have any chard. I added about 2 cups of chopped shiitake mushrooms and 1/4 teaspoon of chipotle powder to the recipe. Yum!

WanderLustWonderer

05/02/2017 04:59 PM

Rated this recipe: (no rating)

Made this today and Its so yummy!!! I added an extra head of chard, and I used rainbow chard mind you. I added a bag of corn, a bunch of sliced mushrooms, and a ton of cayenne pepper. I garnished it with guac. So yum. I would give it 5 stars if i knew how to add them to comments.

dhofferbert

10/20/2017 10:26 PM

Rated this recipe:

Made this for dinner tonight. Added sautéed mushrooms. Added some cooked quinoa in each bowl after the soup was done. No chard used. We loved it. It will definitely be a repeat performance for this number. Don't know how to rate this, but I would give it a 5!!!

This comment was last edited on 10/20/2017 10:28 PM

Lobo1

10/24/2017 09:01 AM

Rated this recipe:

I used a quart of my homemade stewed tomatoes instead of the broth and tomatoes in the recipe - added shiitake mushrooms, jalapeno and chipotles/adobo. Some say this was a thin soup but the way I made it I had to add an additional 16 oz of tomato sauce. turned out to be a fantastic rich spicey chili

This comment was last edited on 10/24/2017 09:02 AM

whoster69

10/25/2017 09:49 PM

Rated this recipe:

This was OK, but not great. It needed something more to it to make it more chili like. The butternut squash overpowered the chili.

Anne Schroeder

01/17/2018 08:15 PM

Rated this recipe:

I made it today and ate it for super. Sooo so good. I didn’t have chard, so used fresh spinach instead. I like it creamy so used my blender on 1/3 of the squash. Creamy with chunks. Great chile. Loved it. I made a double batch and put some leftovers in the freezer. I saved this one in my favorites. It’s a 5.

BrentH

03/24/2018 08:59 PM

Rated this recipe:

Added a non-BPA can of tomato sauce, a chopped green bell pepper, and substituted chopped collard greens for the chard. Careful not to overcook the squash. A big hit!

This comment was last edited on 03/24/2018 09:05 PM

veclark249

08/23/2018 10:29 PM

Rated this recipe:

My husband and I really enjoyed this. It made about 3 meals for the 2 of us. I increased the amount of chili powder to 3 Tbls and added a small amount of cayenne. I did not add the swiss chard.

Guacamole

09/04/2018 04:02 PM

Rated this recipe:

Loved this recipe! Scooped the hot chili over frozen corn for the children's bowls and mixed it together. Added a hot poblano to mine. Good stuff. Substituted frozen kale for fresh bunch of chard.

jrprentice

11/07/2018 03:51 PM

Rated this recipe:

My squash hating family rated this recipe 5 stars! It's fabulous. One of my very favorite recipes from this site.

savednsure

11/07/2018 06:35 PM

Rated this recipe:

This is delicious! I water-sautéed the onions and garlic, then added some chopped mushrooms, cooking them for a few minutes before adding the other ingredients. I also brought the ingredients to a boil before adding in the butternut squash, and threw in some kidney beans I had in the frig. We will definitely make this again. It’s very simple and tasty.

jmahaney

11/08/2018 10:19 PM

Rated this recipe: (no rating)

Made this tonight. My husband, who doesn't like butternut squash, loved it. I served it with corn bread and hot sauce. Will definitely make this again.

jzsusie replies:

12/08/2018 08:18 AM

Rated this recipe: (no rating)

Thanks. We’re getting 2 days of snow. Will put this on the menu with the cornbread!

Sunybird

01/31/2019 02:46 PM

Rated this recipe:

I made this Monday and we found the flavor a bit light. We added greed chili salsa to give some flavor. I made a double batch so Wednesday I doctored the leftovers. I added 32 oz of organic veggie broth, 2 TBSP of Hot chili powder, 1 TBSP cumin, 2 cans chopped tomatoes with green chilis, 3-4 cups chopped mushrooms. I didn't have swiss chard so added spinach. I think adding the spinach into each bowl and let wilt would better. We enjoyed the chili Wednesday much more than the one made on Monday. We well make this again for certain. Nice and filling.

Rreny

12/04/2019 02:33 PM

Rated this recipe:

Yumm

hubbardjg

01/20/2021 01:55 AM

Rated this recipe:

I'm so glad this showed up in my inbox as the recipe of the day! An Instant Pot will make the black beans in about 50 minutes which makes this a 1 hour 5 serving chili if you make the rest while they cook. I added 1.5c of dried black beans and 3c of water then cooked on high for 30 minutes with 20 minutes of natural pressure release of the beans. While they cooked I made up the rest in a pot on very low heat so it didn't boil but everything was prepped and warm when the beans finished. Combining it all with a short boil finished the dish. It tasted good but needed something else. The next day I added a little serrano pepper, cilantro and lime and it transformed to excellent. Consider a little avocado garnish.

This comment was last edited on 01/20/2021 01:55 AM

jmscrivner

09/25/2021 09:31 PM

Rated this recipe:

Doubled recipe which resulted in leftovers for freezer. Yay! Picky husband said this is now his favorite chili. Added 1 bunch rainbow chard & 1 lacinto kale. Seasoned with extra chili powder (2 T. each) per another reviewer's suggestion. Delicious!!

Blickeybear

01/20/2022 01:48 AM

Rated this recipe:

Surprisingly good!

I blended the onion and garlic before cooking in the instant pot (High pressure for 10 minutes; natural release; then added chard leaves for 1 minute.)

I added some finely chopped mushrooms, and included the chopped chard stems, which made a thick, hearty chili. I will certainly make this again.

This comment was last edited on 01/23/2022 05:14 PM

aim4success

04/05/2022 08:51 PM

Rated this recipe:

Wow. Talk about spicy! This was really spicy and also had a nice sweet hint to it. I like it. Overrall good and it gets a passing grade from me! A+

aim4success replies:

04/05/2022 08:55 PM

Rated this recipe:

Realized I used Chipotle chili powder instead of chili powder. There's a difference. Chipotle is hotter. No wonder it was so spicy. Still good!

Chris63

12/10/2022 07:20 PM

Rated this recipe:

Glad I tried this. Didnt have onions except 2 little green onions. Only used two cans of beans. Added extra spices: garlic powder, smoked paprika, small can of green chilies. Used 3 lg lacinato kale leaves. Very good meal. Butternut squash was tender but al dente-very good. My 17 yr old son loved it. I also toasted the squash seeds in the oven with a tiny bit of avocado oil.

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Black Bean and Butternut Squash Chili

Ingredients

Instructions:

Per Serving: