Black Bean Chili with Butternut Squash
Warm up your weeknight dinner routine with this hearty and flavorful Black Bean Chili with Butternut Squash. Packed with plant-based protein and vibrant vegetables, this comforting chili combines tender cubes of sweet butternut squash with protein-rich black beans, all simmered in a smoky, spiced tomato broth. Featuring bold, aromatic spices like cumin, smoked paprika, and chili powder, this recipe is a celebration of robust, Tex-Mex-inspired flavors. Ready in just 50 minutes, it’s perfect for a cozy dinner or meal prep. Top with creamy avocado, fresh cilantro, and a squeeze of lime for a bright, fresh finish. This vegetarian and vegan-friendly dish is nutritious, filling, and fully customizable to your spice preferences—perfect for a family dinner or a crowd-pleasing potluck.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 3 cups Butternut squash, peeled and cubed
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 0.25 teaspoons Cayenne pepper (optional)
- 1 can Canned diced tomatoes (14 oz)
- 2 cans Canned black beans, drained and rinsed (15 oz)
- 3 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 large Avocado (optional, for topping)
- 4 slices 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 cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cubed butternut squash, ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir to coat the squash evenly with the spices.
Pour in the canned diced tomatoes, black beans, and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the butternut squash is fork-tender.
Season the chili with salt and black pepper, adjusting to taste.
Serve hot, garnished with fresh cilantro, sliced avocado, and a squeeze of lime, if desired.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 30.1 g | 107% | |
| Total Sugars | 11.2 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1953 mg | 42% | |
*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.
