- Keeping You Informed About the Important News of Lake Wales

Click here to get in touch with great transportation deals

By Nancy Gossard
Wellness Editor 

Easy Extra Spicy Black Bean Butternut Squash Chili


Last updated 3/26/2019 at 4:30pm

Easy Spicy Black Bean Butternut Squash Chili

WFPBNO (whole food plant based no oil)


1# butternut squash, after peeling and chopping

1 15.5 oz. can black beans

1 10 oz. can Rotel, Hot

1 medium onion (150g, although I used a large onion)

3 cloves garlic

2T mild chili powder

1t cumin

1/8t cinnamon

2.3 oz espresso

1 1/3 C water total or more to taste

Avocado for topping, optional


Dice onion

Sauté in 1/3 cup water over medium heat

Peel squash, cut in half lengthwise, scoop out seeds

I use a grapefruit spoon for this

Dice squash into ½ - ¾ inch cubes

Add another 1/3C water to onions if necessary

Dice or use a garlic press and add to onions, stir, cook for a minute

Add remaining ingredients, bring up to a boil, reduce heat and simmer until squash is tender, 20-45 minutes.

There is 520mg sodium in the Rotel. I didn't feel it needed additional salt, but I prefer my food less salty than most. I like spicy food. If you don't, substitute original Rotel or even a can of fire-roasted tomatoes for the Hot Rotel. Even the chili powder can be reduced, if you must. It is chili after all.

NOTE: Chili seems to become more spicy upon reheating.








Reader Comments(0)


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2021