Black Bean Butternut and Chipotle Chili

Warm up with a bowl of hearty and smoky Black Bean Butternut and Chipotle Chili, a plant-based twist on a classic comfort food that's bursting with bold flavors and vibrant colors. This recipe features tender butternut squash, protein-packed black beans, and a kick of smoky heat from chipotle peppers in adobo sauce. Fire-roasted tomatoes, cumin, and smoked paprika deepen the flavor, while a splash of fresh lime juice brightens every bite. Ready in under an hour, this chili is perfect for cozy weeknight dinners or meal prep for the week ahead. Serve it with creamy avocado and fresh cilantro for a satisfying, gluten-free, and vegan meal that will excite your taste buds and warm your soul!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups butternut squash, peeled and diced into 1-inch cubes
• 3 cups black beans, cooked (or canned, drained and rinsed)
• 1 14-ounce can fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 pepper chipotle pepper in adobo sauce, minced
• 1 tablespoon adobo sauce from chipotle pepper can
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice, freshly squeezed
• 0.25 cup cilantro, chopped (optional, for garnish)
• 1 medium avocado, diced (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the diced butternut squash to the pot and stir to combine. Cook for 5 minutes, stirring occasionally.

Step 5

Stir in the cooked black beans, fire-roasted diced tomatoes, and vegetable broth.

Step 6

Add the minced chipotle pepper, adobo sauce, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover and let the chili cook for 25-30 minutes, or until the butternut squash is tender.

Step 8

Taste and adjust the seasoning with additional salt or pepper, if needed.

Step 9

Stir in the freshly squeezed lime juice just before serving.

Step 10

Serve the chili warm, garnished with chopped cilantro and diced avocado, if desired.

Nutrition Facts

Serving size	(3103.8g)

Amount per serving	% Daily Value*
Calories	2001.1

Total Fat 64.4g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 7193.9mg	0%
Total Carbohydrate 303.5g	0%
Dietary Fiber 87.7g	0%
Total Sugars 50.0g
Protein 76.1g	0%

Vitamin D 0IU	0%
Calcium 802.1mg	0%
Iron 29.4mg	0%
Potassium 7590.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 14.5%

Carbs: 57.9%