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BUTTERNUT SQUASH & BLACK BEAN CHILI

side angle view of black bean and butternut squash chili in a serving bowl with spoon.

5 from 7 reviews

Full of fall squash, veggies and hints of chipotle powder and cinnamon, this vegan Butternut Squash & Black Bean Chili makes a really wonderful warm autumn chili!

Ingredients

Scale
  • 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
  • 1/41/2 teaspoon cinnamon, start small
  • 1 small (1 1/2 – 2lb.) butternut squash (about 45 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
  • 23 teaspoons cocoa powder or 1 oz of dark chocolate, optional
  • himalayan salt, to taste

garnish options

Instructions

Stovetop: In a large 5 – 6 quart pot, heat oil/water over medium high heat, saute the onion for 5 – 7 minutes. Add the spices, saute for 1 minute more. Add the butternut squash, bell peppers, beans, tomatoes and vegetable broth and optional cocoa, bring to a boil, reduce heat, cover, and simmer for about 45 minutes. Will be done when the butternut squash is tender. Taste for flavor. Chili will thick upon cooling.

Slow Cooker: Place ingredients into your slow-cooker, finishing with the vegetable broth and give 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 and pepper or seasonings as needed.

Serve with garnish of choice. Pairs great with my favorite vegan cornbread or jalapeno cornbread muffins!

Serves 4 – 6

Store: Keep leftovers stored in the refrigerator, covered, for up to 5 days. For longer storage, store in the freezer in freezer safe containers for up to 2 – 3 months.

Notes

Variations:

  • Add 1 can sweet corn, drained
  • Use 2 small sweet potatoes in place of butternut squash
  • Use your favorite color bell peppers

Keywords: butternut squash chili, black bean chili