Vegetarian

Emily's Butternut Squash and Black Bean Chili is for Soup.

Emily's Butternut Squash and Black Bean Chili takes 15 minutes to prepare.

Emily's Butternut Squash and Black Bean Chili takes 30 minutes to cook.

Emily's Butternut Squash and Black Bean Chili makes 6 servings.

The ingredients for Emily's Butternut Squash and Black Bean Chili are:

2 medium onions, diced
2 cups bell peppers, diced
2 cloves garlic, minced
1 butternut squash, cubed
2 cans black beans, drained and rinsed
1 can diced tomatoes
2 tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
4 cups vegetable broth
salt and pepper to taste

Here is how you make Emily's Butternut Squash and Black Bean Chili:

Start by saut?ing the diced onions, garlic, butternut squash, and bell peppers until browned and soft. After about ten minutes or so, add all of the rest of the ingredients, and bring up to a simmer for 15 minutes. Let simmer on low heat until ready to serve! Top with a tiny bit of vegan cheese for a melty treat.This can also be served in mini pumpkins or acorn squash for a fun, fall main course.

The nutritional information for Emily's Butternut Squash and Black Bean Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 202.3

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 131.5 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 13.5 g
• Protein: 10.2 g

The dietary needs meet for Emily's Butternut Squash and Black Bean Chili is Vegan