Black Bean Butternut and Chipotle Chili
Warm up with a bowl of hearty and smoky Black Bean Butternut and Chipotle Chili, a plant-based twist on a classic comfort food that's bursting with bold flavors and vibrant colors. This recipe features tender butternut squash, protein-packed black beans, and a kick of smoky heat from chipotle peppers in adobo sauce. Fire-roasted tomatoes, cumin, and smoked paprika deepen the flavor, while a splash of fresh lime juice brightens every bite. Ready in under an hour, this chili is perfect for cozy weeknight dinners or meal prep for the week ahead. Serve it with creamy avocado and fresh cilantro for a satisfying, gluten-free, and vegan meal that will excite your taste buds and warm your soul!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups butternut squash, peeled and diced into 1-inch cubes
- 3 cups black beans, cooked (or canned, drained and rinsed)
- 1 14-ounce can fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 pepper chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce from chipotle pepper can
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice, freshly squeezed
- 0.25 cup cilantro, chopped (optional, for garnish)
- 1 medium avocado, diced (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced butternut squash to the pot and stir to combine. Cook for 5 minutes, stirring occasionally.
Stir in the cooked black beans, fire-roasted diced tomatoes, and vegetable broth.
Add the minced chipotle pepper, adobo sauce, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let the chili cook for 25-30 minutes, or until the butternut squash is tender.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Stir in the freshly squeezed lime juice just before serving.
Serve the chili warm, garnished with chopped cilantro and diced avocado, if desired.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7194 mg | 313% | |
| Total Carbohydrate | 303.5 g | 110% | |
| Dietary Fiber | 87.7 g | 313% | |
| Total Sugars | 50.0 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 7590 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
