Our Butternut Squash Black Bean Chili Recipe

When fall arrives with its chill in the air, there’s nothing better than cozying up with a warm, hearty meal. This butternut squash black bean chili is the perfect dish for those colder days.

It combines the sweetness of butternut squash with the heartiness of black beans, all wrapped in a rich blend of spices.

Let’s dig in and find out how you can make this for your family this fall.

Why You’ll Love This Butternut Squash Black Bean Chili

This chili is:

• Easy: The slow simmering does most of the work, softening the squash and allowing the spices to blend beautifully.
• Packed with Nutrients: Full of veggies and wholesome black beans, this chili offers a nutritious boost.
• Meal Prep Friendly: Make a big batch, and enjoy it throughout the week. It keeps well, and the flavors get even better with time!

Ingredients for Butternut Squash Black Bean Chili

• 1 small butternut squash (about 1 ½ pounds or 4-5 cups): Peeled, seeded, and diced into bite-sized cubes. The smaller the cubes, the quicker they cook.
• 2 (15-ounce) cans black beans: Drained and rinsed. Or substitute with 3 cups of cooked dried beans. Feel free to mix in kidney beans or pinto beans if you prefer.
• 1 red onion: Chopped and sautéed for flavor. Any onion will work, but red onion adds a lovely sweetness.
• 2 red bell peppers: Seeded and chopped. Use any color bell peppers you like.
• 1 (14-ounce) can diced tomatoes: Use the entire can, including the liquid. Fire-roasted tomatoes add extra flavor, or use 2-3 fresh diced Roma tomatoes.
• 4 cloves garlic: Minced. Add more if you love garlic.
• 1 tbsp chili powder: Adjust the amount based on your preferred heat level.
• 1 tbsp chipotle pepper in adobo: Finely chopped. For a milder taste, start with ½ tablespoon and build up.
• 1 tsp ground cumin: Adds warmth to the spice blend.
• 1 tsp dried oregano: For an earthy, herby flavor.
• 1 bay leaf: For added depth.
• 1 tsp paprika (optional): Adds a hint of smokiness. Use smoked paprika if you can’t find chipotle in adobo sauce.
• ¼ tsp ground cinnamon (optional): Adds subtle warmth and sweetness.
• 1-ounce vegan dark chocolate: Optional but adds richness. Make sure to use vegan chocolate to keep the chili plant-based.
• 2 cups vegetable broth: Use a 14-ounce can or homemade veggie broth.
• 2 tbsp olive oil: For sautéing. You can use your favorite neutral oil.
• Salt, to taste.

For garnishes:

• Sliced avocado
• Crushed tortilla chips
• Fresh cilantro
• Sliced scallions

How to Make Butternut Squash Black Bean Chili

Step 1: Sauté the Veggies

Heat a large Dutch oven or stockpot over medium heat. Add the olive oil and let it warm up until it starts to shimmer. Add the diced onion, bell peppers, and butternut squash. Sauté for 5 to 7 minutes, stirring occasionally, until the onion softens.

Step 2: Add the Aromatics

Lower the heat and add the minced garlic, chili powder, chipotle peppers in adobo, ground cumin, oregano, paprika, and cinnamon. Cook for about 30 seconds, stirring constantly, until the garlic becomes fragrant.

Step 3: Add the Beans and Liquid

Add the black beans, diced tomatoes (with their juices), and vegetable broth. Stir well to combine all the ingredients, and add the bay leaf. Cover and let the chili simmer for about 1 hour, stirring occasionally.

Step 4: Check the Squash

After an hour, the butternut squash should be tender. If a fork easily pierces the squash, it’s done. If the chili looks too thin, cook it uncovered for a few more minutes to thicken.

Step 5: Final Touches

Taste the chili and adjust the seasoning as needed. Stir in the dark chocolate until it melts completely, adding a depth of flavor to the chili. Serve hot with your favorite garnishes.

Serving Suggestions

• Cool and Creamy: Top with sliced avocado, a dollop of vegan sour cream, or a sprinkle of vegan cheese to balance the chili’s heat.
• Heat It Up: Add hot sauce, red pepper flakes, or a spoonful of salsa if you like extra spice.
• Fresh Flavors: Garnish with fresh cilantro and sliced scallions for a burst of color and brightness.
• Texture Boost: Crush tortilla chips over your chili or serve with a slice of cornbread to soak up the rich sauce.

Change up the toppings throughout the week to keep your meal prep exciting!

Storing Butternut Squash Black Bean Chili

Store leftovers in an airtight container in the fridge for up to 5 days. If freezing, let the chili cool completely before transferring it to freezer-safe containers. It will keep well in the freezer for up to 3 months. When reheating, make sure to heat through thoroughly before serving.

Tips and Tricks

• Slow Cooker Method: To make this chili in a slow cooker, place all the ingredients in the pot, stir to mix, and cook on low for 6–8 hours or on high for 3–4 hours.
• Adjust the Heat: Add the chili powder and chipotle peppers gradually to control the spice level. It’s easier to add heat than to remove it.
• Keep Toppings Fresh: If you’re meal prepping, store the toppings separately and add them just before serving.

Substitutions and Variations

• Swap the Squash: If you don’t have butternut squash, use two sweet potatoes. They cook slightly faster, so adjust the cooking time as needed.
• Add More Veggies: Mix in other veggies like canned sweetcorn, sliced mushrooms, or leafy greens to bulk up the dish.
• Try Different Beans: Black beans provide a hearty texture, but kidney beans or pinto beans work just as well.
• Make It Spicier: Use extra chipotle peppers or add a pinch of cayenne if you love a fiery kick.
• Non-Vegan Additions: While this chili is vegan, you can add cooked chicken or turkey if desired.

Final Thoughts

Butternut squash black bean chili is a versatile, freezer-friendly dish packed with wholesome ingredients and robust spices.

Perfect for meal prepping, it allows you to experiment with different toppings throughout the week to keep things fresh and exciting.

Frequently Asked Questions