Black Bean Butternut Squash Chili

Get cozy with a hearty bowl of Black Bean Butternut Squash Chili, a vibrant and healthy twist on classic chili that’s perfect for chilly evenings or satisfying meatless meals. Packed with earthy black beans, tender chunks of butternut squash, and a medley of warm spices like chili powder, cumin, smoked paprika, and a hint of cinnamon, this recipe delivers big flavor in every bite. The addition of red bell pepper and fire-roasted tomatoes brings a subtle sweetness that balances the rich, smoky depth of the dish. Simmered to perfection in just under an hour, this vegan and gluten-free chili is both nourishing and easy to make. Garnish with fresh cilantro, a dollop of tangy sour cream or yogurt, and a refreshing squeeze of lime for a colorful, crowd-pleasing meal that’s sure to become a go-to favorite. Perfect for meal prep or feeding a hungry family, this wholesome chili is the ultimate comfort food!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 4 cups butternut squash, peeled and diced into 1-inch cubes
• 1 large red bell pepper, diced
• 2 15-ounce cans black beans, drained and rinsed
• 1 28-ounce can diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.25 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 0 sour cream or plain yogurt (optional, for serving)
• 0 lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 4

Add the diced butternut squash and red bell pepper to the pot. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 6

Add the black beans, diced tomatoes (with juices), and vegetable broth to the pot. Stir well to combine.

Step 7

Bring the chili to a gentle boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, stirring occasionally, until the butternut squash is tender and the flavors meld together.

Step 8

Taste and adjust the seasoning if needed. Add more salt or spices as desired.

Step 9

Serve the chili hot, topped with fresh cilantro, a dollop of sour cream or yogurt, and a squeeze of lime, if using.

Nutrition Facts

Serving size	3189 grams (3189.0g)

Amount per serving	% Daily Value*
Calories	1866

Total Fat 45.50g	58%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 4.10g
Cholesterol 15mg	5%
Sodium 4724mg	205%
Total Carbohydrate 307.70g	112%
Dietary Fiber 97.30g	348%
Total Sugars 58.50g
Protein 76.90g	154%

Vitamin D 0IU	0%
Calcium 982mg	76%
Iron 32mg	180%
Potassium 7457mg	159%

*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.

Source of Calories

Fat: 21.0%

Protein: 15.8%

Carbs: 63.2%