New This Month

Two-Bean Vegetarian Chili


We like the black-bean and chickpea combination, but feel free to use your favorite beans.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, October 2007


  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • 1 red bell pepper, ribs and seeds removed, cut into 1-inch chunks
  • 1/4 teaspoon chipotle chile powder
  • Coarse salt and ground pepper
  • 1 can (14. 5 ounces) stewed tomatoes in juice
  • 1 can (19 ounces) chickpeas, drained and rinsed
  • 1 can (19 ounces) black beans, drained and rinsed
  • 1/2 cup chopped cilantro
  • Lime wedges, for serving


  1. In a Dutch oven or 5-quart saucepan with a lid, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add squash, bell pepper, and chile powder; season with salt and pepper and cook, stirring 1 minute. Add 1/2 cup water. Cover and simmer until vegetables are crisp-tender, about 7 minutes.

  2. Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro, and 1/2 cup water. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.

  3. Season with salt and pepper. Stir in remaining cilantro and spoon into serving bowls. Serve with lime wedges.

Cook's Notes

Because they're high in soluble fiber, beans are a cholesterol fighter's best friend.

Reviews Add a comment

  • ajg2022
    13 AUG, 2012
    LOVE IT! Very simple, delicious and fresh taste, and extremely healthy. An official 'favorite' from now on.
  • Amurdoch
    3 JAN, 2012
    Absolutely delicious! Easy to make and have in fridge for lunch at work.
  • Amurdoch
    3 JAN, 2012
    Absolutely delicious! Easy to make and have in fridge for lunch at work.
  • kdkosmo
    13 MAR, 2011
    @jenniealice: When you use any dried beans instead of canned beans, you still have to cook them before adding them to the recipe. The beans you buy in the can are already cooked and ready to eat, which is probably why your beans were still too firm.
  • jenniealice1357
    8 MAR, 2011
    This was very good, though I used bulk black beans from the store rather than canned, and even with soaking them overnight they were still too firm. Other than that this was a very good recipe.
  • JenLikestoCook
    21 JAN, 2011
    My husband liked it so much. I used 2 small yams instead of butternut squash and the recipe came out fantastic.
  • jacksoki
    9 JAN, 2011
    Made this recipe for me and my boyfriend tonight and it was delicious! This recipe is definitely in our "keeper" file.
  • mandymay42
    6 JAN, 2011
    Where can I find nutrition information for this recipe?
  • mandymay42
    6 JAN, 2011
    Where can I find nutritional information for this recipe?
  • birkigirl
    3 JAN, 2011
    WOW!!! So, so, so yummy! I used yams instead of butternut squash, simply needed to cook a bit longer. A little coriander was lovely also!