Butternut Black Bean Chili | PCC Natural Markets

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Butternut Black Bean Chili

Serves: 6 to 8

Your rating: None (20 votes)
Your rating: None (20 votes)

Stay cozy at home with this fragrant, soothing chili. You can use nearly any winter squash, but butternut holds its shape the best.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


In a large pot, heat oil over medium heat. Add onions, garlic and butternut squash cubes. Sauté until onions are translucent, 7 to 10 minutes.

Add tomatoes, black beans and vegetable stock. Stir and bring to a boil. Reduce to a simmer. Add cumin, paprika, oregano, cayenne pepper and tomato paste. Let simmer for at least 25 to 30 minutes, until squash can be pierced easily with a fork.

Taste and add more cayenne pepper and salt, if desired.

Serve with a squeeze of lime, a sprinkling of cilantro and a dollop of yogurt.

Each serving: 240 cal, 4.5g fat (0.5g sat), 0mg chol, 390mg sodium, 42g carb, 11g fiber, 12g sugars, 10g protein

Recipe by Alicia Guy, PCC Cooks instructor

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Fabulous recipe! Best chili ever!

Received this recipe at Walk, Talk, Taste Tour and tried next day. Used Adzuki beans instead as they are softer, faster cooking and less digestively challenging. Family LOVES it. Might add some veggie burger crumbles next time to up the protein content!

Thank you...

... for the tasty suggestions, @April!

I agree... Best chili ever!

I used fire roasted diced tomatoes, and extra beans and tomato paste. My family also chose either grated goat cheese or sour cream for the top. The fresh cilantro and lime is a great addition. Yum!!! Next time I'm going to try a combination of black and white beans.

Thanks for the great suggestions!

Appreciate the ideas, @CClark!

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