Black Bean & Butternut Chili
black-beans

As the cold and dark days drag on, a warming, dazzlingly colorful and flavor packed dish like this one is exactly what you need to perk up your body, mind and soul.

Featuring seasonal produce and piquant spices, this vegan chili is a perfect low-fat and low-calorie meal. It’s also a winterized nutrition pack in a steaming aromatic bowl, with immune-boosting vitamin A from squash, high-fiber and high-protein black beans, anti-oxidant rich garlic and onions, and anti-inflammatory spices and seasonings.

Find out how beans are even better than calorie cutting for losing weight HERE.

Ditch fatty, greasy, sugary comfort foods and cheer yourself up with something far more friendly to your waist-line and your health instead.

 

Comforting Black Bean & Butternut Chili

Low-Fat, Low-Calorie, Vegan

 

2 (15ounce) cans or 4 cups of cooked and rinsed black beans

1 butternut squash (2 lbs), peel removed, cubed

1 red onion, diced

4 garlic cloves, minced

1 (14ounce) can chopped tomatoes with liquid

2 Tbsp olive oil

2 cups vegetable broth

1 Tbsp chili powder

2 tsp cumin

1 tsp coriander

½ tsp sea salt

½ tsp cracked black pepper

½ cup fresh cilantro, chopped

Heat the oil in a large sauce pan on medium heat. Add in the onions and squash and cook for 8 minutes until the onions are translucent, stirring frequently. Add in the garlic and spices, continuing to stir and cook for another minute.

Pour in the black beans, the tomatoes with liquid and the broth. Bring to a boil and then reduce to a simmer. Cover the pot and cook for about 30 minutes, stirring occasionally, until the squash is tender and the chili thickens into a hearty stew.

Spoon into serving bowls and garnish with a sprinkle of fresh chopped cilantro.

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