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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


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