Butternut squash and black bean chili is a hearty and flavorful vegetarian dish that’s perfect for cozy dinners. Packed with tender butternut squash, creamy black beans, and bold spices, this chili is satisfying and full of nutrients.
It’s a one-pot recipe that’s easy to prepare and great for both weeknight meals and meal prep. The combination of sweet squash and savory spices makes it a comforting bowl of warmth, especially on chilly days. Whether you’re a vegetarian or just looking for a healthy, meatless meal, this chili is sure to please everyone at the table.
Why This Recipe Works
This recipe works because it combines simple, wholesome ingredients into a balanced and delicious dish. The butternut squash adds natural sweetness and a tender texture, while the black beans provide protein and make the chili filling. The diced tomatoes and vegetable broth create a rich, flavorful base, and the spices bring warmth and depth to every bite. It’s a great way to enjoy a meat-free meal without sacrificing flavor or satisfaction.
Another reason this chili shines is its versatility. You can easily customize it by adding your favorite vegetables, adjusting the spice level, or serving it with a variety of toppings like avocado, sour cream, or shredded cheese. It’s also a one-pot recipe, making cleanup a breeze. Whether you’re cooking for yourself, your family, or a crowd, this butternut squash and black bean chili is a comforting, nutrient-packed dish that’s as easy to make as it is to enjoy.
Ingredients
Butternut Squash (cubed):Adds natural sweetness and a hearty texture. Substitute with sweet potatoes or pumpkin if needed.
Black Beans (canned or cooked):Provides protein and a creamy texture. Substitute with kidney beans or pinto beans if you prefer.
Diced Tomatoes (canned):Forms the base of the chili, giving it a rich, tangy flavor. You can use crushed tomatoes or fresh diced tomatoes as alternatives.
Bell Peppers (diced):Adds color and a mild sweetness. Substitute with zucchini or carrots for a different twist.
Chili Powder:Adds warmth and spice to the dish. Adjust the heat by adding cayenne or paprika, or omit for a milder version.
Tips
- Peel and cube the butternut squash evenly to ensure even cooking.
- Rinse canned beans before using to reduce excess sodium.
- Let the chili simmer longer for deeper flavor, but stir occasionally to prevent sticking.
- Adjust the spice level by adding more chili powder, jalapeños, or red pepper flakes.
- Garnish with toppings like avocado, sour cream, or shredded cheese for added flavor.
How to Serve
Butternut squash and black bean chili is a hearty, comforting dish perfect for chilly evenings or a meatless dinner option. Its blend of sweet, spicy, and savory flavors makes it satisfying and full of warmth. This vegetarian chili is nutritious, filling, and easy to make, making it ideal for meal prep or feeding a crowd.
- Serve hot in a bowl, topped with fresh avocado, cilantro, and a dollop of sour cream.
- Pair with crusty bread or tortilla chips for scooping up every bite.
- Spoon over rice or quinoa for a more filling meal option.
Butternut Squash Chili
Ingredients
- 3 cups butternut squash peeled and cubed
- 1 can 15 oz black beans (rinsed and drained)
- 1 can 14.5 oz diced tomatoes
- 1 bell pepper diced
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ยฝ teaspoon smoked paprika optional
- 3 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened and fragrant.
- Stir in the diced bell pepper, chili powder, cumin, and smoked paprika. Cook for 2 minutes to toast the spices.
- Add the butternut squash, black beans, diced tomatoes, and vegetable broth. Stir well to combine.
- Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the squash is tender.
- Season with salt and pepper to taste. Adjust the spice level if needed.
- Serve hot with your favorite toppings and enjoy!
Nutrition
Notes
• Rinse canned beans before using to reduce excess sodium.
• Let the chili simmer longer for deeper flavor, but stir occasionally to prevent sticking.
• Adjust the spice level by adding more chili powder, jalapeños, or red pepper flakes.
• Garnish with toppings like avocado, sour cream, or shredded cheese for added flavor.
It is delicious and hearty dinner for fall.