When the air gets a little crisp and you start craving something deeply comforting, this Black Bean and Butternut Squash Chili is the answer. It’s the perfect one-pot wonder, blending the earthy richness of black beans with the subtle, sweet notes of butternut squash. This isn’t just a meal; it’s a warm hug in a bowl! It’s incredibly easy to make, packed with plant-based protein and fiber, and has a smoky, savory flavor that will have everyone asking for seconds. Get ready to cozy up with your new favorite fall recipe!
Ingredients
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons (30 ml) olive oil
• 1 medium butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
• 2 15-ounce (425g) cans black beans, drained and rinsed
• 1 28-ounce (794g) can diced tomatoes, undrained
• 3/4 cup (180 ml) vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon salt, or to taste
• 2 tablespoons chopped fresh cilantro, for garnish
Instructions
1. In a large stockpot or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the butternut squash, drained black beans, undrained diced tomatoes, vegetable broth, chili powder, cumin, cayenne pepper, and salt to the pot. Stir everything together to combine.
3. Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 minutes, or until the butternut squash is tender.
4. Uncover the pot and continue to simmer for another 5 minutes to allow the chili to thicken slightly.
5. Taste and adjust seasonings if necessary. Serve hot, garnished with fresh cilantro.
Nutritional Information
• Approximate values per 1 1/2 cup serving
• Calories: 339
• Fat: 8g
• Carbohydrates: 55g
• Protein: 16g
• Fiber: 16g
• Sugar: 12g
• Sodium: 832mg
Pro Tips
• For a smokier flavor, add 1/2 teaspoon of smoked paprika or a teaspoon of adobo sauce from a can of chipotle peppers.
• This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.
• Load it up with toppings! Serve with a dollop of vegan sour cream, sliced avocado, crushed tortilla chips, or a squeeze of fresh lime juice.
• To save time, use pre-cut butternut squash from the grocery store or frozen squash cubes (no need to thaw before adding).
FAQ
Q: Is this vegetarian chili a good source of protein
A: Absolutely! This chili is packed with plant-based protein, primarily from the black beans. A single 1 1/2 cup serving provides approximately 16 grams of protein and 16 grams of fiber, making it a very hearty and satisfying meal.
Q: Can I use different beans in this butternut squash chili
A: Yes, this recipe is very flexible. While black beans are classic, you can easily substitute them with an equal amount of pinto beans, kidney beans, or even chickpeas for a different texture. Just be sure to drain and rinse them well before adding.
Q: How should I store leftover chili
A: This chili is perfect for meal prep and tastes even better the next day. Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months for a quick and easy future meal.
Q: Can I make this chili in a slow cooker
A: Definitely. To adapt this recipe for a slow cooker, simply sauté the onion and garlic on the stovetop first, then transfer them to your slow cooker. Add all the remaining ingredients, stir to combine, and cook on low for 6-8 hours or on high for 3-4 hours, until the butternut squash is tender.
