Emily’s Butternut Squash & Black Bean Chili Sans Pumpkin – Recipe {The Healthy Living Chronicles}

It’s almost midnight and I just realized I didn’t have a post scheduled for you guys to wake up to Thursday morning.  So, I’m taking the easy way out and reposting my Thanksgiving recipe that I posted over at The Healthy Living Chronicles Blog.  You must check out Laura’s blog to read my full story about this recipe:)   Enjoy!

The original recipe as posted by Emily at The Front Burner

The adapted recipe as posted by Angela at Oh She Glows



  • half of leftover regular onion in fridge, chopped
  • 2 tbsp olive oil
  • all the frozen red peppers sorted out of the bag of frozen tri-colored peppers from the freezer
  • 5 cloves garlic, minced
  • 1 small butternut squash, cubed
  • 2 cups black beans (1 lg can), drained and rinsed
  • 1 cup canned diced tomatoes (mine was the kind seasoned with olive oil, basil & balsamic vinegar)
  • 1 tbsp chili powder (or more to taste)
  • 2 tsp cumin
  • 2 tsp paprika
  • 4 cups vegetable broth (i used 2 vegan veggie bouillon cubes & 4 cups water)
  • handful of uncooked red quinoa
  • Salt and pepper to taste and a whole bunch of shakes of SPIKE seasoning (because it had nearly all of the same ingredients as the Spicy Herbamare)

Directions:  In a large pot, add the oil and turn heat to medium. Add chopped onion and minced garlic and sauté the onion for about 5 minutes or so. Reduce heat if necessary to avoid burning. Now add the frozen pepper and butternut squash. Cook for about 12-15 minutes. Now add in the drained and rinsed beans, diced tomatoes, chili powder, cumin, paprika, vegetable broth, quinoa, and S & P & Spike and stir well. Simmer on medium for 25 minutes or so.

 Contact Me Pin It! Back to Top Tweet Email to Friend

Your email is never published or shared. Required fields are marked *



I n s t a g r a m
F a c e b o o k
R e v i e w s
V i s i t o r s