Black Bean Butternut Squash Chili
Fall squash, veggies, and hints of chipotle powder and cinnamon make this vegan Black Bean Butternut Squash Chili a hearty and warm autumn chili!
The BEST Butternut Squash Chili with black beans is loaded with hearty veggies that soak up the flavorful spices of chili, cinnamon, and cumin. This delicious chili will please all types of eaters!
Why We Love This Recipe!
- It’s made in one pot. Butternut squash chili is a fantastic one-pot meal that comes together easily and is ready in about one hour from start to finish!
- Healthy and nutritious. Made with wholesome ingredients, this hearty vegan chili is full of fiber and protein. Plus, it’s low-fat, with an option to make it oil-free! See the nutrition in the recipe card below.
- This is an easy meal prep idea. Leftovers taste even better, and this recipe can easily be doubled for later meals.
It’s the perfect warm, comforting weekend dinner for cold, rainy days. And it is especially amazing when paired with homemade jalapeno cornbread muffins!
Ingredient Notes
In this recipe, onion and garlic are sautéed and then simmered with butternut squash, beans, bell pepper, tomatoes, and spices, creating a warm, wonderfully fall-flavored chili.
Here’s everything you’ll need (measurements are in the recipe card below):
- Butternut Squash – Rich in beta-carotene and vitamins, this golden squash simmers until soft and tender.
- Black Beans – Full of protein and fiber, black beans are perfect in this butternut squash chili. If you prefer, use kidney beans, pinto beans, or tri-blend beans.
- Red Bell Pepper – Adds a punch of color and heartiness. Feel free to use any color bell pepper you like.
- Onion – Any color will work; use your favorite or what you have on hand.
- Garlic – Use fresh or powdered.
- Spices – We’ll use a flavorful mix of chili powder, cumin, and a touch of cinnamon. It’s a marvelous combination, and I know you’ll love it!
- Tomatoes – Canned tomatoes are easy and convenient (I used fire-roasted), or feel free to use 2 – 3 diced Roma tomatoes instead.
- Broth – I typically use broth concentrate like Better Than Bouillon Veg Concentrate (affiliate link); 1/2 teaspoon is more than enough for the 2 cups of water called for. Feel free to use water or your favorite vegetable broth.
- Cocoa – One of my favorite secret ingredients when making chili is adding a little cocoa, whether 2–3 teaspoons of cocoa powder or a few small chunks of dark chocolate. It adds nice depth of flavor and pairs perfectly with the cinnamon, chili powder, and butternut squash!
How To Make Black Bean & Butternut Squash Chili
Making butternut squash chili on the stovetop is super easy and only requires a few simple steps. The hardest part is prepping; the rest is sauteing and simmering.
- Start with a large, heavy-bottomed pot (or casserole pot) and sauté the onions and bell peppers until fragrant.
- Stir in your seasonings and spices, then add the butternut squash, beans, diced tomatoes, and liquids. Simmer for 45 minutes, stirring occasionally.
Can I make this chili in a slow cooker? Yes, and it’s even easier – just set it and forget it! Crockpot instructions are in the recipe card below.
Serving Suggestions
Take your black bean and butternut squash chili over the top with any of these toppings and sides:
- Toppings: Some of my favorite chili toppings include avocado, Vegan Sour Cream, green onion, red pepper flakes, vegan cheese, and/or cilantro.
- Cornbread: Pair with this homemade Easy Vegan Cornbread, Sweet Chia Cornbread, or Jalapeno Cornbread Muffins. Cornbread is fantastic broken into chunks and crumbled on top of your bowl of chili!
How Long Will Leftovers Keep?
Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Simply re-warm on the stovetop or the microwave. Leftovers are even better and are perfect for weekly meal prep!
Can You Freeze Butternut Squash Chili?
Yes, this chili is freezer-friendly and stores beautifully for up to 2–3 months! One of my favorite ways to freeze chili is in individual serving-size, freezer-safe containers (affiliate link). You can also freeze larger portions in large ziplock bags or containers. Let thaw before reheating on the stovetop or microwave.
More Easy Chili Recipes!
- The Ultimate Tempeh Chili
- Red Beans And Rice
- Quinoa Verde Chili
- Easy Vegetable Chili
- Cuban Black Bean & Mango Bowl
- Sweet Potato & Quinoa Chili
If you try this vegan chili recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print Recipe
BLACK BEAN BUTTERNUT SQUASH CHILI
- Total Time: 55 minutes
- Yield: Serves 4 – 6 1x
- Diet: Vegan
Description
Full of fall squash, veggies, and hints of chipotle powder and cinnamon, this vegan Black Bean Butternut Squash Chili makes a really wonderful warm autumn chili!
Ingredients
- 1 tablespoon olive oil or 1/4 cup water, for water saute
- 1 medium onion (any color), diced
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 heaping Tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon chipotle powder, or to taste
- 1/4 – 1/2 teaspoon cinnamon, start small
- 1 small (1 1/2 – 2lb.) butternut squash (about 4 – 5 cups), peeled, seeded & diced
- 2 red bell peppers, cored, seeded and diced
- 2 cans (15 oz) black beans, drained and rinsed, or 3 cups home-cooked black beans
- 1 can (15 oz) fire-roasted diced tomatoes + juice
- 2 cups water or vegetable broth
- 2 – 3 teaspoons cocoa powder or 1 oz of dark chocolate, optional
- himalayan salt, to taste
garnish options
- avocado
- cilantro
- diced onions
- lime wedges
- vegan sour cream
Instructions
Stovetop: In a large 5-6-quart pot, heat oil/water over medium-high heat, then sauté the onion for 5-7 minutes. Add the spices and sauté for 1 more minute. Add the butternut squash, bell peppers, beans, tomatoes, and vegetable broth and optional cocoa, bring to a boil, reduce the heat, cover, and simmer for about 45 minutes. Will be done when the butternut squash is tender. Taste for flavor. Chili will thicken upon cooling.
Slow Cooker: Place the ingredients in your slow-cooker, finishing with the vegetable broth, and give it a good stir. Cover and cook on low for 6–8 hours, or on high for 3–4 hours. Taste and season with additional salt, pepper, or other seasonings as needed.
Serve with a garnish of choice. Pairs great with my favorite vegan cornbread or jalapeno cornbread muffins!
Serves 4 – 6
Notes
Store: Keep leftovers covered in the refrigerator for up to 5 days. For longer storage, place in freezer-safe containers and freeze for up to 2-3 months.
Variations:
- Add 1 can sweet corn, drained
- Use 2 small sweet potatoes in place of butternut squash
- Use your favorite color bell peppers
- Prep Time: 10 min
- Cook Time: 45 minutes
- Category: Chili, Entree
- Method: Simmer
- Cuisine: Tex-Mex
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I’ve made this many times. This time I used sweet potato instead of butternut squash. Love the cocoa in it and topping it with avocado and cilantro. Also substituted cayenne for chipotle.
I love the taste of this chili!! My problem is that it didn’t thicken even when cooked overnight. Help!!!
You can try reducing the water/broth to 1 and 1/2 cups, instead of 2 cups, to see if that helps. Also, you might mash 1 cup of the chili, or puree it, to help thicken it up a bit. I hope that helps!
Really enjoyed it!