Butternut Squash Chili

March 5, 2014

(Edited September 8, 2017 to update Butternut Squash Chili recipe from Points Plus to SmartPoints.)

First of all. I just looked at this post before I hit “publish”, and I ate a LOT of food yesterday! I made good choices and ate exactly 26 points. It reminds me that when I’m paying attention and getting in plenty of fruits and veggies, I can get plenty to eat throughout the day and still stay within my WW Points.  

It felt great to get back to work at the Food Truck Tuesday. We’re working today too!  I think we had to miss the whole month of February due to the cold! (Well, and the fact that we went to Cancun!)

The Food Truck has incredibly awesome food. The Best Burger’s ever with buttered grilled buns, Crawfish Mac and Cheese, Pulled Pork Taco’s and Chicken Salad sandwiches are just a few of my favorites. I promised myself that I would eat a late breakfast, go to work, then not eat lunch until I came home. I did it! And it’s really hard to smell all that yummy food in the background and not eat any of it! I stayed strong and thought about my Butternut Squash Chili that was at home waiting for me. 🙂


Pumpkin Spice Flavored Coffee, Frothy Skim Milk

Pumpkin Pie Spice

I have one frothy foo-foo coffee every morning. I make them with skim milk, and I’ve been using one packet of Truvia for my sweetener. I have a big package of Dunkin’ Donuts Pumpkin Spiced Coffee that I haven’t finished off yet, so I had a cup! It took me back to the beginning of Fall for just a bit. Then I had another after dinner!




Gluten Free English Muffin



1 T. Better n’ Peanut Butter, Sliced Banana

Scrambled Egg Whites, Salsa





I did eat these at the Food Truck.




I found this recipe last Fall at Cookie + Kate. Apparently, I’m thinking about Fall…..it is my favorite season.

You can go to her home page by clicking HERE.  I haven’t made this vegetarian Chili in a long time, so I was really looking forward to it. I actually made it the day before while wandering around the house on the “Snow Day”. I did laundry, paid bills and made chili.

You get a really nice big bowl of chili for only 4 PPV!

 Butternut Squash Chili

The recipe below is not exactly how she has it posted, so to make it exactly the way she does, check out her website. She had a recipe for Creamy Butternut Squash Linguini that I saw today and I really wanna make that now too!

This recipe makes 4 servings.

One serving = 8 SmartPoints


  • 1 red onion, chopped
  • 2 bell peppers, chopped
  • 1 small butternut squash (1½ pounds or less), peeled and chopped
  • 4 garlic cloves, pressed or minced
  • 2 tablespoons olive oil
  • ground sea salt
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • ¼ teaspoon ground cinnamon
  • 14-ounce can fire roasted tomatoes
  • 4 cups cooked black beans or 2 cans, rinsed and drained
  • 14-ounce can chicken broth (or vegetable broth)
  • Sautée the first four ingredients in 2 T. of Olive Oil over medium high heat until onions begin to turn translucent.
  • Reduce heat to medium low and add the rest of the ingredients. Stir. Cover for about one hour, stirring about every 10 minutes. 

Top with corn chips and avocado. Make sure to add the SmartPoints for the chips and avocado!

When I cut into my avocado, it was a bad one. That really stunk because this taste amazing topped with chopped up avocado!!



And a tad of Chili in a Corn Tortilla




Raspberry Vanilla Smoothie

1 Packet WW French Vanilla Smoothie

1 Cup Cold Water, 1 Cup Ice, 1 Cup Frozen Raspberries




Lot’s of Leftover’s

Turkey Meatloaf

Whipped Cauliflower, Grilled Zucchini, Sweet Potato




These Little Cuties




Coffee with Frothy Skim Milk






“love the life you live, live the life you love”



2 responses to Butternut Squash Chili

  1. julesfarm@yahoo.com June 23, 2014 at 2:50 am

    Hi Sarah!

    Congrats to you on coming back to Weight Watcher’s. Sometimes just making that decision can be so hard, so kudos’ to you!

    I’m glad you are finding the blog helpful! Thanks so much for your kind words.

    When I make the Butternut Squash Chili (we keep our house really cold in the summer, so that actually sounds good right now!), I count the can of black beans as 8 points, and the 2 T. of Olive Oil as 7 Points. I feel like those are the only points in the recipe, so I count the total for the entire recipe as 15 points. I divide this into Four Servings, calling each serving 4 Points.

    Does that make sense?

    If you like avocado’s, they are SO good on top of this, just make sure to add 2 Points for 1/4 of Avocado!

    I hope I’ve helped!


  2. Hi Julie! I’ve just started back at Weight Watchers (again) three weeks ago. I started reading through your blog posts (a few a night) shortly after I started and find it very helpful and inspirational. I have the butternut squash chili on the stove right now (I’m pretending it is fall even though it is 90+ in Florida). I am super excited to have it for dinner! When I put it into the recipe builder it came up to 10 points rather than the 4 you note. Do you typically opt for the individual point value (which would make it 4 points) or the recipe value? That is really confusing me at this point and the Weight Watchers website doesn’t really tell you when to opt for one over the other.