Fiery Squash Chili

Elaine Douglas


Healthy, low calorie chili
Nutrients per cup
6 g. protein
1 g. fat
28 g carbs
7 g. fibre
130 calories


☆☆☆☆☆ 0 votes

8 cups
10 Min
40 Min
Stove Top


  • 1 c
    chopped onion
  • 1 can(s)
    28-oz (796 ml) can diced tomatoes
  • 1 can(s)
    398 ml (14 oz) can tomato sauce
  • 1 Tbsp
    chili powder (less if you don't like heat)
  • 1 tsp
    each of cinnamon and dried oregano leaves
  • 1/2 tsp
    each of cayenne and allspice
  • 3 clove
    garlic, minced
  • 4 c
    coarsely chopped squash or cubed sweet potato
  • 2
    yellow or green peppers, chopped
  • 1 can(s)
    19 oz can black beans, rinsed and drained
  • 1 c
    frozen corn or peas
  • 1 c
    chopped fresh cilantro or parsley or spinach
  • ·
    low fat sour cream (optional)

How to Make Fiery Squash Chili


  1. In a large, wide saucepan sweat onion in 1 Tablespoon of oil until translucent.
  2. Add diced tomatoes with tomato sauce, spices and garlic.
  3. Bring to a boil over high heat, then stir in squash. Reduce heat and simmer uncovered and stirring occasionally, until squash is tender, about 30 min.
  4. Stir in peppers, beans and frozen corn. Boil, then reduce heat and simmer, stirring often, until peppers are soft, 10 to 15 minutes more.
  5. Stir in cilantro and spoon into bowls. Top with sour cream.

Printable Recipe Card

About Fiery Squash Chili

Main Ingredient: Beans/Legumes
Regional Style: Canadian
Hashtag: #comfort-food

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