Butternut Squash Chili with Black Beans

This Butternut Squash Chili with Black Beans is so hearty and delicious. It’s thick and flavorful and really easy to make.

Two days ago, it felt like spring outside; yesterday, we got snow, and today is cold. When the weather can’t seem to decide, chili is the answer.  This Butternut Squash Chili with Black Beans is a little bit savory, a little bit sweet, and perfect for the transition from winter to spring.

This Butternut Squash Chili recipe is adapted from my Pumpkin Chili, and it’s a nice change from my regular go-to chili recipe.

Why Your Body Will Love This Recipe

• Antioxidants – Bell peppers are antioxidant-rich. They contain beta-carotene, and vitamins C and E, helping defend against diseases like heart disease and cancer.
• Eye Health – Butternut squash contains antioxidants like Vitamins A, C, and E, which promote eye health, from cataract prevention to night blindness to macular degeneration.
• Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.

Butternut Squash and Black Bean Chili Recipe Ingredients

• Vegetables – This recipe calls for yellow onion, red and yellow bell pepper, a can of petite diced tomatoes, and butternut squash. For my Best Vegan Chili, I added refried beans, and for this butternut squash chili, I added pureed butternut squash (here’s how to make it). I bet you didn’t see that coming, haha. 🙂 I didn’t add cubed butternut squash to this chili, but you’re welcome to do so if you like.
• Garlic
• Beans – I use two (15 oz) cans of black beans, drained and rinsed, in this recipe.
• Tomato paste – I add tomatoes to my chili recipes, but I don’t like them super tomato-y. I also love a thick chili, not a brothy one. I’ve been experimenting lately with adding a bit of tomato paste to help thicken the chili and then adding another less acidic thickening agent.
• Vegetable broth – Two to three cups of vegetable broth, depending on how thick you like your chili.  I use about 2 cups.
• Spices – Ground cumin, chili powder, garlic powder, onion powder, salt, Italian seasoning, black pepper, and ground cinnamon.  
• Olive oil 

How To Make Butternut Squash Chili

I’ve seen cans of butternut squash puree at the grocery store, but if you want to make your own, I have a post about how to cook butternut squash here.  The butternut squash puree helps thicken the chili and gives it a nice sweet flavor. It also gives it a lovely orange color.

1. Heat a large pot over medium heat and add olive oil and onion. Cook the onion for 2-3 minutes, then add bell peppers and garlic. Cook until softened, about 5 minutes.
2. Next, add all the remaining ingredients and mix until combined.  Cover chili and simmer for at least 20 minutes, but can be cooked for longer if desired.  Chili is best when served warm. Top with your desired toppings.

Squash Chili with Black Beans Recipe Tips

• If you can’t find butternut squash, you can substitute sweet potato.
• This chili recipe can be made in advance and refrigerated for up to four days.
• This chili is freezer-friendly. Make sure the chili is completely cooled, then transfer it to a freezer-friendly, airtight container and freeze it for up to 3 months.
• Any type of bean can be substituted for black beans if desired.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Healthy, Hearty Chili Recipes?

Zucchini, Corn and White Bean Chili

Vegetarian Pumpkin Chili with Black Beans

Creamy Vegetarian White Bean Chili

Sweet Potato and Quinoa Chili

Butternut Squash Chili with Black Beans

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5 from 3 reviews

• Author: She Likes Food
• Total Time: 50 minutes
• Yield: 6 1x

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Description

This Butternut Squash Chili with Black Beans is so hearty and delicious!  It’s freezer friendly too!

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Ingredients

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• 2 teaspoons olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cloves garlic, minced
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can petite diced tomatoes, drained
• 2 tablespoons tomato paste
• 1 1/2 cups butternut squash puree (here’s how to make it!)
• 2–3 cups vegetable broth, depending on how thick you like your chili.  I use about 2 cups.
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon

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Instructions

1. Heat a large pot over medium heat and add olive oil and onion.  Cook onion 2-3 minutes and then add bell peppers and garlic.  Cook until softened, about 5 minutes.
2. Next, add all the remaining ingredients and mix until combined.  Cover chili and simmer for at least 20 minutes, but can be cooked for longer if desired.  Chili is best when served warm.  Top with your desired toppings.

Notes

See recipe tips above.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Dinner, Vegan, Gluten Free
• Method: Stovetop
• Cuisine: American