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Butternut Harvest Chili

The great thing about this recipe is you can use all canned or frozen ingredients if you’d like, which means this is a perfect meal when shopping on a budget. You can also add in extras, like kale, peppers, or even chicken

Recipe Source: SNAP4CT.org


  • 2 cups butternut squash, peeled, seeded, diced 
  • ⅔ cup onions, diced
  • ⅓ cup carrots, shredded or chopped
  • ½ Tbs olive or vegetable oil
  • 1 can (15 oz) diced tomatoes, no added sodium
  • 2 Tbs tomato paste, no added sodium
  • 1 can black beans, drained and rinsed
  • 1 Tbs chili powder


  1. Heat oil in large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
  2. Add in butternut squash and cook for 10-15 minutes (or 2-3 min if using frozen). 
  3. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender (about 45 minutes for fresh, 25 min for frozen), stirring occasionally. 
Serving Size: 1 Cup
Total Fat1.5 g
Saturated Fat0 g
Cholesterol45 mg
Sodium160 mg
Total Carbohydrate25 g
Dietary Fiber8 g
Total Sugars1 g
Added Sugars included0 g
Protein6 g
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