Black Bean Chili with Butternut Squash and Swiss Chard
Warm up your weeknight dinner routine with this hearty and wholesome Black Bean Chili with Butternut Squash and Swiss Chard. Bursting with bold flavors from a blend of smoky paprika, chili powder, and cumin, this plant-based chili is both comforting and nourishing. Tender chunks of butternut squash add a natural sweetness, while black beans pack in protein and fiber. Swiss chard brings a pop of color and earthy depth, perfectly balancing the spice. Finished with a touch of maple syrup for subtle caramelized notes and garnished with fresh cilantro and lime, this one-pot wonder is ready in under an hour and ideal for cozy dinners or make-ahead meals. Perfect for vegans, vegetarians, and anyone looking for a nutritious twist on classic chili!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 large, diced red bell pepper
- 2 teaspoons ground cumin
- 1.5 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 3 cups diced butternut squash
- 2 15-ounce cans, drained and rinsed canned black beans
- 1 14.5-ounce can canned diced tomatoes
- 3 cups vegetable broth
- 4 cups, chopped (ribs removed) Swiss chard
- 1 tablespoon maple syrup
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup, chopped (optional, for garnish) fresh cilantro
- 4 for serving (optional) lime wedges
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes, until fragrant.
Add ground cumin, chili powder, smoked paprika, coriander, and cayenne pepper to the pot. Stir well to coat the vegetables in the spices.
Add the diced butternut squash to the pot and sauté for 3-4 minutes, allowing it to lightly caramelize.
Stir in the black beans, diced tomatoes (with their liquid), and vegetable broth. Bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer uncovered for 25-30 minutes, or until the butternut squash is tender.
Add the chopped Swiss chard to the pot and stir until wilted, about 2-3 minutes.
Stir in the maple syrup, salt, and black pepper. Taste and adjust seasonings if needed.
Remove the pot from heat and let the chili rest for 5 minutes before serving.
Ladle the chili into bowls and garnish with fresh cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7785 mg | 338% | |
| Total Carbohydrate | 393.0 g | 143% | |
| Dietary Fiber | 128.6 g | 459% | |
| Total Sugars | 64.9 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1179 mg | 91% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 9058 mg | 193% | |
*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.
