Black Bean Butternut Squash Chili
Get cozy with a hearty bowl of Black Bean Butternut Squash Chili, a vibrant and healthy twist on classic chili that’s perfect for chilly evenings or satisfying meatless meals. Packed with earthy black beans, tender chunks of butternut squash, and a medley of warm spices like chili powder, cumin, smoked paprika, and a hint of cinnamon, this recipe delivers big flavor in every bite. The addition of red bell pepper and fire-roasted tomatoes brings a subtle sweetness that balances the rich, smoky depth of the dish. Simmered to perfection in just under an hour, this vegan and gluten-free chili is both nourishing and easy to make. Garnish with fresh cilantro, a dollop of tangy sour cream or yogurt, and a refreshing squeeze of lime for a colorful, crowd-pleasing meal that’s sure to become a go-to favorite. Perfect for meal prep or feeding a hungry family, this wholesome chili is the ultimate comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups butternut squash, peeled and diced into 1-inch cubes
- 1 large red bell pepper, diced
- 2 15-ounce cans black beans, drained and rinsed
- 1 28-ounce can diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- sour cream or plain yogurt (optional, for serving)
- lime wedges (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 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the diced butternut squash and red bell pepper to the pot. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the black beans, diced tomatoes (with juices), and vegetable broth to the pot. Stir well to combine.
Bring the chili to a gentle boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, stirring occasionally, until the butternut squash is tender and the flavors meld together.
Taste and adjust the seasoning if needed. Add more salt or spices as desired.
Serve the chili hot, topped with fresh cilantro, a dollop of sour cream or yogurt, and a squeeze of lime, if using.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 577 mg | 25% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 15.8 g | 57% | |
| Total Sugars | 10.9 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1355 mg | 29% | |
*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.
