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Hearty Vegetarian Butternut Squash Chili with Black Beans and Chipotle

Close-up of a rustic bowl filled with thick, rich butternut squash chili and black beans.
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Make this hearty and flavorful butternut squash chili. It combines the sweetness of squash with smoky chipotle heat and black beans for a satisfying, meatless comfort meal perfect for fall and winter.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can white beans, rinsed and drained
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup vegetable broth
  • 3 cups cubed butternut squash (about 1 small squash)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle powder (or more, to taste)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon maple syrup (optional, for balance)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, chili powder, cumin, smoked paprika, chipotle powder, oregano, and cinnamon. Stir constantly and cook for 1 minute until fragrant.
  3. Stir in the cubed butternut squash, crushed tomatoes, vegetable broth, salt, and pepper. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover the pot, and let it cook for 15 to 20 minutes, or until the butternut squash is tender when pierced with a fork. Stir occasionally to prevent sticking.
  5. Stir in the rinsed black beans and white beans. Continue to simmer, uncovered, for another 5 minutes to heat the beans through.
  6. Taste the chili. If you want a deeper flavor balance, stir in the maple syrup. Adjust salt and spice levels as needed.
  7. Serve your butternut squash chili hot with your favorite toppings.

Notes

  • For a thicker chili, mash about 1 cup of the cooked squash against the side of the pot before adding the beans.
  • If you prefer a slow cooker version, combine all ingredients except the beans in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add beans during the last 30 minutes of cooking.
  • Use pre-cubed butternut squash to make this a quick chili recipe.

Nutrition

Find it online: https://yumdrizzle.com/butternut-squash-chili-recipe-easy-stovetop/