Here’s a Butternut Squash & Black Bean Chili that’s hearty, cozy, and packed with flavor — naturally vegetarian (and easy to make vegan), with just the right balance of smoky, sweet, and spicy. Perfect for weeknights or meal prep. 🍲✨
🌶️ Butternut Squash & Black Bean Chili
Ingredients
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2 Tbsp olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 medium butternut squash, peeled & cubed (about 4 cups)
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1 red bell pepper, chopped
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2 tsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp ground coriander
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¼–½ tsp cayenne (optional, to taste)
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1 (15 oz) can black beans, rinsed & drained
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1 (15 oz) can fire-roasted diced tomatoes
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2 cups vegetable broth
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Salt & black pepper, to taste
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1 Tbsp maple syrup or brown sugar (optional, balances acidity)
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1 Tbsp lime juice (or to taste)
Optional Add-Ins
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1 cup corn kernels
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1 can pinto or kidney beans
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1 chipotle pepper in adobo (minced) for smoky heat
Instructions
1️⃣ Sauté the Base
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Heat olive oil in a large pot over medium heat.
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Add onion and cook 4–5 minutes until soft.
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Stir in garlic; cook 30 seconds until fragrant.
2️⃣ Bloom the Spices
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Add chili powder, cumin, smoked paprika, coriander, and cayenne.
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Cook 1 minute, stirring, to deepen flavor.
3️⃣ Simmer
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Add butternut squash, bell pepper, black beans, tomatoes, and broth.
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Season with salt and pepper.
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Bring to a boil, then reduce to a simmer.
4️⃣ Cook Until Tender
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Cover and simmer 25–30 minutes, stirring occasionally, until squash is fork-tender.
5️⃣ Finish
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Stir in maple syrup (if using) and lime juice.
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Taste and adjust seasoning.
⭐ Pro Tips for the Best Chili
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For thicker chili: mash some squash and beans against the pot or blend 1–2 cups and return to pot.
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Roast the squash first (400°F / 205°C, 20 min) for deeper flavor.
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Chili tastes even better the next day!
🥑 Toppings (Highly Recommended)
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Avocado or guacamole
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Sour cream or vegan crema
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Cilantro
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Shredded cheddar or pepper jack
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Tortilla chips or cornbread
🔥 Storage & Freezing
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Refrigerate: up to 5 days
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Freeze: up to 3 months (thaws beautifully)
If you want, I can also share:
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A slow-cooker version
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A spicy chipotle variation
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A protein-boosted version (quinoa or lentils)