Butternut Squash Chili with Black Beans

A bowl of butternut squash chili topped with jalapeno, green onion and chips.

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5 from 2 votes

Butternut Squash Chili with Black Beans

A hearty, healthy vegan chilli recipe with butternut squash and black beans in a smoky chipotle and tomato broth.

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

2 tbsp oil
1 onion diced (215 g, about 1 ½ cup)
1 red bell pepper diced (140 g, 1 ¼ cup)
3 cloves garlic minced or grated (about 2 tbsp)
1 chipotle pepper in adobo minced
1 tbsp chili powder
2 tsp ground cumin
pinch of cinnamon
1 bay leaf
1 small butternut squash peeled and cubed (815 g whole weight, 605 g/4 cups diced)
1 540 mL can black beans drained and rinsed
1 796 ml can diced fire-roasted tomatoes
2 cups vegetable broth 500 mL
½ tsp salt
½ lime juiced

Instructions

Cook Aromatics: In a large dutch oven or pot, heat oil over medium heat. When the oil is hot, add onions and red bell peppers. Season with salt and pepper. Cook for 4-6 min, stirring often, until onions and peppers are tender.
Add the garlic, chipotle pepper, chili powder, cumin and cinnamon. Cook for 1 min, stirring constantly, until fragrant and lightly toasted.
Cook Chili: To the pot, add bay leaf, butternut squash, black beans, diced tomatoes and vegetable broth. Season with ½ tsp salt. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low. Partially cover and cook for 45-50 minutes, stirring occasionally, until squash is tender and chili has slightly reduced (thickened). Cooking time may vary depending on size of squash cubes and heat level.
To create texture, mash some of the butternut squash up using a potato masher (optional). Stir in lime juice. Season with salt and pepper to taste.
Serve: Divide chili between bowls. Top with your favorite toppings, such as cilantro, crumbled tortilla chips, vegan sour cream, toasted pumpkin seeds, green chilies, jalapeno etc.

Video

Notes

Makes 4-6 servings. Nutrition facts are for 6 servings. If you make 4 large servings, it's 359 calories per serving with 8F/62C/11P.

Leftover chili can be stored in the fridge in an airtight container for up to 4 days. Reheat on the stovetop in a pot or in the microwave until heated through. To freeze, cool and transfer to a freezer safe container or freezer bag. Freeze for up to 3 months. Thaw in the fridge then reheat as needed.

Nutrition