Why You’ll Love This Butternut Squash Black Bean Chili
- It’s a textural dream. You get the creamy softness of the squash against the firm, meaty bite of the black beans, all swimming in a thick, velvety sauce. It’s never, ever mushy.
- The flavor balance is just perfect. The natural sweetness of the squash beautifully tempers the smoky heat from the spices, creating a depth that’s complex but not overwhelming. It’s a real crowd-pleaser.
- It’s a true set-it-and-forget-it meal. Once you’ve done the initial chopping and sautéing, the chili does most of the work itself, bubbling away until everything is tender and the flavors have married beautifully.
- It’s incredibly versatile. Pile on your favorite toppings, serve it over rice, or even use it as a hearty filling for tacos or burritos. Leftovers are arguably even better the next day.
Ingredients & Tools
- 1 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3-4 cloves garlic, minced
- 1 medium butternut squash (about 1.5 lbs), peeled and cubed into ½-inch pieces
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1-2 tsp chipotle chili powder (adjust for heat preference)
- 1 tsp unsweetened cocoa powder
- 1 (28 oz) can crushed tomatoes
- 3 cups vegetable broth
- 2 (15 oz) cans black beans, rinsed and drained
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp maple syrup or brown sugar (optional, to balance acidity)
- Juice of 1 lime
Tools: A large Dutch oven or heavy-bottomed soup pot, a sharp knife and cutting board, a wooden spoon.
Don’t skip the cocoa powder—it sounds odd, I know, but it’s the secret weapon that adds a deep, rich background note without making the chili taste like chocolate. And using a good, heavy-bottomed pot is key to preventing any scorching during the long simmer.
Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Pre-cubed squash is your friend. If you’re short on time or find peeling a whole butternut squash daunting, most grocery stores sell it already peeled and cubed. It’s a fantastic shortcut that makes this recipe even quicker.
- Don’t rush the aromatics. Taking the time to properly sauté the onion, pepper, and garlic until they’re soft and fragrant is the foundation of your chili’s flavor. This step builds a ton of depth.
- Toast your spices. Adding the cumin, paprika, and chipotle powder directly to the hot oil and vegetables for just 30 seconds before adding the liquid wakes them up and makes their flavor bloom.
- Rinse those beans! Always, always give your canned black beans a good rinse under cold water in a colander. This removes the starchy canning liquid and helps you control the saltiness of your final dish.
How to Make Butternut Squash Black Bean Chili
Step 1: Heat the olive oil in your large Dutch oven or pot over medium heat. Once the oil shimmers, add the diced onion and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. You’ll notice a lovely sweet aroma starting to come up from the pot. Now, add the minced garlic and cook for one more minute, until it becomes fragrant—be careful not to let it burn.
Step 2: Add the cubed butternut squash to the pot and stir everything together. Let the squash cook for about 3-4 minutes, just to get a little heat on it. Then, push the vegetables to one side to create a little clear spot at the bottom of the pot. Add the tomato paste directly to that spot and let it cook for 30 seconds. This caramelizes the paste slightly, deepening its flavor.
Step 3: Now, sprinkle in all your ground spices—the cumin, smoked paprika, chipotle powder, and cocoa powder—over the entire mixture. Stir vigorously for about 30 seconds to coat all the vegetables. The pot might look a bit dry, but you’ll smell the spices becoming incredibly aromatic. This is where the magic starts.
Step 4: Pour in the crushed tomatoes and vegetable broth, and give everything a really good stir, scraping the bottom of the pot to lift up any of those delicious browned bits. Add the rinsed black beans, salt, and pepper. Bring the chili to a lively boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently.
Step 5: Let the chili simmer for 25-35 minutes, or until the butternut squash is completely tender when pierced with a fork. You want it to be soft but still hold its shape. About halfway through, give it a stir and check the liquid level; if it seems too thick for your liking, you can add a splash more broth or water.
Step 6: Once the squash is tender, taste the chili. This is your moment to adjust the seasoning. Stir in the maple syrup (if using) to round out any sharp acidity from the tomatoes. Finally, turn off the heat and stir in the fresh lime juice. This brightens the entire dish and makes all the flavors pop. Let it sit for 5 minutes off the heat before serving—it makes a difference, I promise.
Serving Suggestions
Complementary Dishes
- Skillet Cornbread — A slightly sweet, crumbly piece of cornbread is the ultimate tool for soaking up every last bit of that delicious chili. The contrast in textures is just wonderful.
- Cilantro-Lime Rice — Serving the chili over a bed of fluffy rice turns it into a more substantial meal. The zesty lime in the rice complements the flavors in the chili beautifully.
- A Simple Green Salad — A crisp salad with a sharp vinaigrette provides a refreshing, light counterpoint to the rich, hearty chili, balancing out the meal perfectly.
Drinks
- A Crisp Lager or Pale Ale — The cool, carbonated bitterness of a light beer cuts through the richness of the chili and cleanses the palate between spicy, flavorful bites.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help manage the gentle heat from the chipotle.
- Garnacha or Zinfandel — A fruity, medium-bodied red wine with low tannins won’t fight with the spices and instead enhances the smoky-sweet notes of the dish.
Something Sweet
- Dark Chocolate Avocado Mousse — The deep, rich chocolate flavor is a surprisingly perfect follow-up to the smoky chili, and the creamy texture feels like a light, decadent treat.
- Cinnamon-Dusted Baked Pears — Warm, soft baked pears with a hint of spice echo the autumnal vibe of the squash and provide a simple, elegant dessert.
- Orange Segments with a Drizzle of Honey — Sometimes the simplest endings are the best. The bright, juicy citrus is a palate-cleansing finish that feels clean and satisfying.
Top Mistakes to Avoid
- Mistake: Cutting the squash pieces too large. If the cubes are bigger than ½-inch, they’ll take forever to cook and might not become as tender and creamy as you want them to be. Uniformity is key for even cooking.
- Mistake: Skipping the lime juice at the end. I’ve made this error before, and the chili tastes flat. That hit of acid at the very end is non-negotiable—it lifts and brightens all the other flavors.
- Mistake: Not tasting and adjusting seasoning at the end. Canned tomatoes and broths vary widely in salt content. Always taste your chili after it’s finished cooking and add more salt or a pinch of sugar if needed.
- Mistake: Boiling too vigorously after adding the beans. A gentle simmer is all you need once everything is combined. A rolling boil can sometimes cause the beans to break down and become mushy.
Expert Tips
- Tip: Make it a day ahead. Chili is one of those magical dishes that tastes even better the next day. The flavors have more time to meld and deepen. Just gently reheat it on the stove.
- Tip: Customize your toppings bar. Set out bowls of diced avocado, fresh cilantro, sliced jalapeños, sour cream (or a vegan alternative), shredded cheese, and tortilla chips. Let everyone build their perfect bowl.
- Tip: For a thicker chili, use a potato masher. If you prefer an even thicker, stew-like consistency, simply take a potato masher and gently mash a small portion of the chili right in the pot about 5 minutes before it’s done cooking.
- Tip: Freeze individual portions. This chili freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers for instant, healthy meals on busy nights. It will keep for up to 3 months.
FAQs
Can I use a different type of squash?
Absolutely! Sweet potato is a fantastic and direct substitute for butternut squash—just peel and cube it the same way. Acorn squash or kabocha squash would also work beautifully, though they can be a bit trickier to peel. The cooking time might vary slightly, so just keep an eye on it and cook until the squash is fork-tender.
How can I make this chili spicier or milder?
The heat level here is completely in your control. For a milder chili, start with just ½ teaspoon of the chipotle chili powder, or even omit it and use only smoked paprika. For more fire, add the full 2 teaspoons, or include a finely diced jalapeño (seeds removed for less heat, seeds included for more) when you sauté the onions and peppers.
My chili is too thin. How can I thicken it?
The easiest way is to simply let it simmer uncovered for an additional 10-15 minutes, which will allow some of the liquid to evaporate. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir that into the simmering chili. It will thicken up almost instantly.
Is this chili freezer-friendly?
It’s an excellent candidate for the freezer! Make sure the chili is completely cooled, then transfer it to airtight containers, leaving about an inch of space at the top for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Can I make this in a slow cooker?
You sure can. Sauté the onions, peppers, garlic, and spices in a skillet as directed in Steps 1-3 to build that foundational flavor. Then, transfer everything to your slow cooker, add the remaining ingredients (except the lime juice), and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the squash is tender. Stir in the lime juice just before serving.
Butternut Squash Black Bean Chili
Warm up with Mike's hearty Butternut Squash Black Bean Chili! A vegan, protein-packed twist on classic chili with smoky spices & sweet squash. Easy, one-pot comfort food perfect for chilly nights.
Ingredients
Ingredients
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1 tbsp olive oil or avocado oil
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1 large yellow onion (diced)
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1 red bell pepper (diced)
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3-4 cloves garlic (minced)
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1 medium butternut squash (about 1.5 lbs, peeled and cubed into ½-inch pieces)
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2 tbsp tomato paste
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1 tbsp ground cumin
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1 tsp smoked paprika
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1-2 tsp chipotle chili powder (adjust for heat preference)
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1 tsp unsweetened cocoa powder
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1 can crushed tomatoes (28 oz)
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3 cups vegetable broth
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2 cans black beans (15 oz each, rinsed and drained)
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1 tsp salt (plus more to taste)
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½ tsp black pepper
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1 tbsp maple syrup or brown sugar (optional, to balance acidity)
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1 lime (juice of)
Instructions
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Heat the olive oil in your large Dutch oven or pot over medium heat. Once the oil shimmers, add the diced onion and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. You'll notice a lovely sweet aroma starting to come up from the pot. Now, add the minced garlic and cook for one more minute, until it becomes fragrant—be careful not to let it burn.01
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Add the cubed butternut squash to the pot and stir everything together. Let the squash cook for about 3-4 minutes, just to get a little heat on it. Then, push the vegetables to one side to create a little clear spot at the bottom of the pot. Add the tomato paste directly to that spot and let it cook for 30 seconds. This caramelizes the paste slightly, deepening its flavor.02
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Now, sprinkle in all your ground spices—the cumin, smoked paprika, chipotle powder, and cocoa powder—over the entire mixture. Stir vigorously for about 30 seconds to coat all the vegetables. The pot might look a bit dry, but you'll smell the spices becoming incredibly aromatic. This is where the magic starts.03
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Pour in the crushed tomatoes and vegetable broth, and give everything a really good stir, scraping the bottom of the pot to lift up any of those delicious browned bits. Add the rinsed black beans, salt, and pepper. Bring the chili to a lively boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently.04
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Let the chili simmer for 25-35 minutes, or until the butternut squash is completely tender when pierced with a fork. You want it to be soft but still hold its shape. About halfway through, give it a stir and check the liquid level; if it seems too thick for your liking, you can add a splash more broth or water.05
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Once the squash is tender, taste the chili. This is your moment to adjust the seasoning. Stir in the maple syrup (if using) to round out any sharp acidity from the tomatoes. Finally, turn off the heat and stir in the fresh lime juice. This brightens the entire dish and makes all the flavors pop. Let it sit for 5 minutes off the heat before serving—it makes a difference, I promise.06
