Butternut Squash & Black Bean Chili - Kraft Recipes Top
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Butternut Squash & Black Bean Chili

Prep Time
Total Time

6 servings, 1 cup each

Enjoy this hearty, warming Butternut Squash & Black Bean Chili. This Healthy Living Butternut Squash & Black Bean Chili features tomatoes and cilantro.

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What You Need

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Make It

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  • Heat dressing in Dutch oven or large deep skillet on medium heat. Add squash, yellow onions and garlic; cook and stir 7 min. or until squash is slightly softened.
  • Add seasonings; cook and stir 30 sec. Stir in tomatoes and beans; bring to boil. Cover; simmer on medium-low heat 35 min. or until squash is tender, stirring occasionally.
  • Stir in green onions and cilantro. Top with cheese.

Special Equipment Needed


To save time, buy already peeled and seeded cut butternut squash.


Prepare using no-salt-added diced tomatoes, no-salt-added black beans and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.

Make Ahead

Chili can be prepared ahead of time. Cool, then refrigerate up to 24 hours. Or, freeze in airtight container up to 2 months. Reheat before serving, then top with green onions, cilantro and cheese.


  • 6 servings, 1 cup each

Healthy Living

  • Good source of fiber
  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1 Starch
  • 2 Vegetable
  • 1-1/2 Fat

Nutrition Bonus

Enjoy this delicious low-calorie low-fat twist on chili. As a bonus, it's a good source of fiber from the vegetables and beans. Plus, the colorful butternut squash is an excellent source of vitamin A.

Nutritional Information

Serving Size 6 servings, 1 cup each
Calories 190
Total fat 5g
Saturated fat 2g
Cholesterol 10mg
Sodium 460mg
Carbohydrate 29g
Dietary fiber 9g
Sugars 9g
Protein 9g
% Daily Value
Vitamin A 120 %DV
Vitamin C 50 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from A nice change from meat chili I made this tonight for my family and we all liked it. I didn't think it would be filling enough on its own, so I served it over white rice and had a side of sauteed kale. I'm glad I did, because we would have been hungry otherwise! I think it would also be good served over egg noodles or mashed potatoes. I will make it again, but next time I will probably add a can of white beans (in addition to the black beans), just to make it a little more hearty. I would also use the entire butternut squash, instead of just 2 cups. I stopped at 2 cups because I was afraid the squash would overwhelm the dish, but it would have been better with more squash.
Date published: 2016-12-06
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