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Vegetarian Black Bean Chili

Vegetarian Black Bean Chili

Vegetarian Black Bean Chili is my FAVORITE!

Butternut squash and chipotle make it unique and delicious, plus it’s low in calories, low in carbs – who could ask for more? I like to make a big batch, freeze some and keep some in the refrigerator for packing a lunch.

You can either puree the Chipotle en Adobo in a food processor, or mince it very fine by hand. I like to puree the whole can and keep in on hand in the refrigerator. This and the whole red chilies can be found in the Mexican section of your grocery store, or in a Mexican grocery. The chilies are the same kind they use for red pepper flakes, but they are whole and about an inch long, but any dried red chili will do.

You may want to serve this with Skillet Cornbread.

Freeze leftover chili in serving-sized portions in ziplock bags. Lay them flat on the freezer shelf for easier storage and be sure to label them!

Vegetarian Black Bean Chili
Recipe type: Main
Serves: 6
  • 2 cups black beans, soaked, cooked in water
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 large jalapeno, finely chopped
  • 4 whole dried red chiles, available in the Mexican aisle
  • 1 teaspoon chipotle chile in adobo sauce, pureed
  • 1 small butternut squash, peeled, seeded, and cut into ½-inch chunks
  • 1 small green bell pepper, ribs and seeds removed, cut into 1-inch chunks
  • 14.5 ounces stewed tomatoes, canned, with the juice
  • 1½ tablespoons salt
  • freshly ground pepper
  • cilantro for garnish, chopped (optional)
  • Lime wedges, for serving (optional)
  1. Soak the black beans in plenty of water either overnight, or with the quick soak method: boil for 1 minute and let stand for 1 hour.
  2. Meanwhile, prepare the vegetables: Peel and chop the onion and garlic. Cut the stem end off the jalapeno, slit it lengthwise and remove the seeds. Chop it very fine and be careful NOT to touch your face until after you've washed thoroughly with hot, soapy water!
  3. When the beans are done soaking, add the onion, garlic, jalapeño, red chilies, and chipotle (see note in text). Cook until the beans until quite tender.
  4. Meanwhile, peel the squash and cut it in half. Remove all the seeds, then cut it into ½" pieces. Cut the bell pepper in half lengthwise, remove the seeds and stem, then chop it into ½" pieces.
  5. When the beans are soft, add the squash, bell pepper, and tomatoes with their juice. Season with salt and pepper and cook, stirring 1 minute. Add more water if needed. Cover and simmer until vegetables are tender.
  6. Adjust the seasoning to taste with salt and pepper.
  7. Spoon into serving bowls, and serve with lime wedges and cilantro if desired.
Nutrition Information
Calories: 124 Fat: 0.57g Carbohydrates: 25.37g Sugar: 3.84g Sodium: 2022mg Fiber: 8.75g Protein: 6.86g Cholesterol: 0