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Cozy Butternut Squash Chili

A hearty, warming vegetarian chili featuring tender butternut squash and protein-packed black beans seasoned with aromatic spices.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash peeled and cubed, approx. 2 lbs
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 cans black beans rinsed and drained, 30 oz total
  • 1 can diced tomatoes 15 oz
  • 2 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large heavy-bottomed pot
  • Chef's knife

Method
 

Cooking Steps
  1. Heat olive oil in a large heavy-bottomed pot over medium heat.
  2. Sauté diced onion for 5 minutes until soft and translucent.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add cubed butternut squash and sauté for 5 minutes until edges begin to soften.
  5. Stir in chili powder, cumin, and smoked paprika until spices are aromatic.
  6. Pour in diced tomatoes and vegetable broth.
  7. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until squash is fork-tender.
  8. Stir in black beans and cook for 5 minutes until heated through.
  9. Remove from heat and stir in half the fresh cilantro before serving.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over low heat, adding a splash of broth if needed.