Butternut Squash and Black Bean Chili

Why You’ll Love This Butternut Squash Chili

• ✅ Naturally vegetarian and gluten-free

• ✅ Packed with fiber, protein, and antioxidants

• ✅ Warm, smoky, and satisfying

• ✅ Perfect for meal prep and freezer-friendly

• ✅ Made without any alcohol, pork, or processed ingredients

Whether you’re looking to warm up on a chilly evening or stock your freezer with healthy dinners, this recipe is a fall essential.

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🛒 Ingredients You’ll Need

🎃 Main Ingredients:

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 medium butternut squash, peeled and cubed (~3–4 cups)

• 1 large red bell pepper, chopped

• 1 jalapeño, seeded and minced (optional)

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon ground cinnamon (for a fall touch!)

• ½ teaspoon salt (plus more to taste)

• ¼ teaspoon black pepper

🍅 Tomatoes & Liquid:

• 1 tablespoon tomato paste

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) crushed tomatoes

• 2 cans (15 oz each) black beans, drained and rinsed

• 1 cup vegetable broth (low-sodium if possible)

• Juice of 1 lime

🌿 Toppings (Optional but Recommended):

• Sliced avocado

• Chopped cilantro

• Vegan or regular sour cream

• Shredded cheddar cheese (or plant-based cheese)

• Toasted pumpkin seeds

• Cornbread or tortilla chips on the side

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🔪 How to Make Butternut Squash & Black Bean Chili

This chili is easy to make, and most of the cooking is hands-off. Here’s how it comes together:

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🔥 Step 1: Sauté Aromatics

Start building flavor.

1. In a large pot or Dutch oven, heat olive oil over medium heat.

2. Add diced onion and cook until soft, about 5 minutes.

3. Stir in the minced garlic, jalapeño (if using), and bell pepper. Cook for another 3–4 minutes until softened.

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🌶️ Step 2: Add Spices & Squash

1. Add chili powder, cumin, paprika, cinnamon, salt, and pepper. Stir to coat the vegetables in the spices.

2. Add cubed butternut squash and toss everything together.

Tip: Cutting butternut squash into small ½-inch cubes ensures it cooks quickly and evenly.

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🍅 Step 3: Stir in Tomatoes, Beans & Broth

1. Add tomato paste and cook for 1 minute to caramelize.

2. Pour in the diced tomatoes, crushed tomatoes, black beans, and vegetable broth.

3. Stir to combine. Bring to a simmer.

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⏳ Step 4: Simmer to Perfection

Let the chili do its magic.

1. Cover the pot and simmer on low heat for 30–35 minutes, or until the squash is fork-tender.

2. Remove lid, stir in lime juice, and let simmer uncovered for another 5–10 minutes to thicken.

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✅ Step 5: Taste & Serve

Taste and adjust seasonings as needed — add a pinch more salt, or even a touch of maple syrup if your squash isn’t sweet enough.

Serve hot with your favorite toppings.

🧑‍🍳 Tips for Success

🔪 Prep Ahead

Peel and cube the butternut squash in advance to save time. You can also use pre-cut squash from the store.

🥄 Thicker Chili?

Use a potato masher to mash a small portion of the beans and squash toward the end for a thicker, stew-like consistency.

🔁 Want More Protein?

Add cooked quinoa, a can of lentils, or serve it over brown rice.

🧊 Freezing Tip

Let chili cool completely before freezing. Store in freezer-safe containers or bags, and label with the date. Keeps well for up to 3 months.

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🥄 Serving Suggestions

🍞 With Cornbread

A classic chili combo — try pumpkin cornbread for extra fall vibes.

🥗 With a Side Salad

A simple arugula or kale salad with a citrus vinaigrette balances the richness of the chili.

🌯 In a Wrap

Wrap leftover chili in a whole wheat tortilla with avocado and cheese for a cozy fall burrito.

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🧠 Nutrition Highlights

Per generous serving (about 1.5 cups):

• Calories: ~320

• Protein: 14g

• Fiber: 13g

• Fat: 6g

• Carbs: 52g

• Added Sugar: 0g

A healthy, balanced, plant-based meal with fiber, protein, and antioxidants.

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❓ Frequently Asked Questions

❔ Can I make this in a slow cooker?

Yes! Here’s how:

• Sauté the onions, garlic, and spices first in a pan.

• Add all ingredients to a slow cooker.

• Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

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❔ Is this recipe vegan?

Yes — it’s 100% vegan as written. Just skip dairy-based toppings or use plant-based versions.

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❔ Can I make this in advance?

Definitely. In fact, the flavors develop and deepen overnight. Make it a day ahead and reheat when ready to serve.

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❔ Is it spicy?

Mild to medium by default. Adjust heat to your preference:

• For less heat: Skip jalapeño and cayenne.

• For more heat: Add a pinch of cayenne or red chili flakes.

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❔ What can I substitute for butternut squash?

You can use:

• Sweet potatoes

• Pumpkin (cubed or canned, though the texture will be different)

• Kabocha or acorn squash