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Pumpkin & Squash Black Bean Chili

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Pumpkin & Squash Black Bean Chili

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Course: Main Course
Cuisine: American
Keyword: Pumpkin & Squash Black Bean Chili
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 517kcal


  • 15 ounce black beans, canned
  • 1 medium onion, red
  • 1 medium bell pepper, red
  • 1 1/2 cup, cubes butternut squash
  • 2 tablespoon olive oil
  • 15 ounce crushed tomatoes, canned
  • 1 cup vegetable broth
  • 2 teaspoon cumin, ground
  • 1/8 cup chipotle peppers in adobo sauce
  • 3/4 cup pumpkin, canned

Serve With

  • 1 medium avocado
  • 4 ounce tortilla chips
  • 2 cup pineapple


  • Drain and rinse beans; set aside. Dice onion and pepper; cut squash into cubes (if not already purchased this way).
  • In a large stock pan, heat oil over medium heat.  Add chopped veggies and cook for 5 minutes, allowing them to soften while stirring occasionally.
  • Stir in crushed tomatoes, black beans, stock, cumin, chipotle sauce, and pumpkin (if a hotter chili is desired, chop a chipotle pepper from the can and add it as well). Mix well and simmer for 10-15 minutes until veggies are softened.
  • Top each portion with avocado slices, and serve tortilla chips and pineapple on the side.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 517kcal | Carbohydrates: 77g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Sodium: 865mg | Fiber: 20g | Sugar: 20g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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