Black Bean & Butternut Squash Chili

Black Bean and Butternut Squash Chili in a Dutch oven topped with Avocado and lime.

5 from 2 votes

Indulge in the rich, hearty flavors of fall with this Black Bean & Butternut Squash Chili. A one-pot, nutrient-rich meal that's easy to prepare, perfect for cozy, brisk evenings. Enjoy a blend of savory spices, tender butternut squash, and protein-packed black beans.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 489kcal

Equipment

1 Dutch oven or large stock pot

Ingredients

2 tbsp olive oil extra virgin
1 butternut squash small, peeled, and cut into 1/2" cubes (about 3/12 cups)
1 onion large, diced
4 cloves garlic minced
2 tbsp chili powder
4 tsp ground cumin
1/4 tsp cayenne pepper optional
1/4 tsp smoked paprika
1/4 tsp salt
2 1/2 cups vegetable stock
30 ounces black beans 2 15-ounce cans, rinsed
14 ounces tomatoes diced, usually one can
1 tbsp lime juice fresh
1/2 cup cilantro fresh, chopped, loosely packed

Instructions

Heat oil in a Dutch oven or stock pot over medium heat. Add onion and cook, stirring frequently, until the onion is just beginning to soften (about 4 minutes).
Add garlic, chili powder, cumin, cayenne pepper, and salt. Cook, stirring constantly, for 30 seconds.
Add vegetable stock. butternut squash, and tomatoes and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the butternut squash is tender, about 35 minutes.
Add beans and lime juice and return to a simmer, stirring often. Reduce heat and simmer until reduced to desired thickness, about 10 minutes. Remove from heat and stir in cilantro.

Notes

This makes a fairly mild chili in terms of spiciness (at least in my opinion). When I make it for myself, I like to crank up the heat by adding these chipotle peppers in adobo sauce. It’s pretty spicy, but it has a fantastic smokey flavor that’s perfect for chili. If you decide to use it, try adding about 1 tsp at a time until you get the level of heat you like. You’ll need to pull out the peppers from the sauce and chop them up a bit to get them evenly distributed in your chili.

Nutrition