Black Bean Chili with Acorn Squash and Toasted Pepitas

Hope y’all had an awesome Halloween! We sure did! We had some friends over for a light dinner. I made this Pumpkin Soup and this Pomegranate Cashew Arugula Salad with Balsamic Dressing and homemade Mac and Cheese. With our bellies full we were ready to hit the neighborhood for some serious trick or treating! The kids ended up lots of treats and the parents enjoyed some wine and good conversation. It was a great night!

Black Bean Chili with Acorn Squash and Toasted Pepitas

Onto the chili! Last month I declared it chili month at Kim’s Healthy Eats. Whelp the month flew by and I still had 2 more chili recipes to share. So chili month continues into November for a bit, then I will move onto the holidays… Yikes!

Black Bean Chili with Acorn Squash and Toasted Pepitas

So here it is my recipe for Black Bean Chili with Acorn Squash. If you are unsure about acorn squash simply replace with butternut squash, you won’t be sorry! The toasted pepitas are optional, but I like the crunch they add to the chili. I totally cheated and bought the pepitas already roasted.

Black Bean Chili with Acorn Squash and Toasted Pepitas

Black Bean Chili with Acorn Squash and Toasted Pepitas
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Nutrition Facts
Serving Size
2429g
Amount Per Serving
Calories 1530
Calories from Fat 72
% Daily Value *
Total Fat 9g
13%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 3082mg
128%
Total Carbohydrates 296g
99%
Dietary Fiber 96g
382%
Sugars 28g
Protein 90g
Vitamin A
226%
Vitamin C
311%
Calcium
52%
Iron
145%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 acorn squash, peeled and diced
  2. 1 small onion, diced
  3. 2 15 ounce cans black beans, drained and rinsed
  4. 1 cup vegetable broth
  5. 2 tablespoons tomato paste
  6. 2 14 ounce cans fire roasted tomatoes
  7. 1/4 teaspoon Simply Organic black pepper
  8. 1 tablespoon Simply Organic chili powder
  9. 1 teaspoon Simply Organic cumin
  10. 1/4 teaspoon Simply Organic crushed red pepper
  11. 1/2 teaspoon Simply Organic chipotle pepper
  12. Roasted Peptias for topping
Instructions
  1. In a large pot heat 1 tablespoon of oil over medium high heat. Add acorn squash and onion. Saute for about 5 minutes. Add black beans, vegetable broth, tomato paste, and fire roasted tomatoes.
  2. In a small bowl add black pepper, chili powder, cumin, crushed red pepper, and chipotle pepper and mix. Add spices to chili pot.
  3. Reduce heat and simmer for about 30 minutes.
  4. Top with pepitas.
Kim's Healthy Eats https://www.kimshealthyeats.com/

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