Black Bean Chili with Butternut Squash

Warm up your weeknight dinner routine with this hearty and flavorful Black Bean Chili with Butternut Squash. Packed with plant-based protein and vibrant vegetables, this comforting chili combines tender cubes of sweet butternut squash with protein-rich black beans, all simmered in a smoky, spiced tomato broth. Featuring bold, aromatic spices like cumin, smoked paprika, and chili powder, this recipe is a celebration of robust, Tex-Mex-inspired flavors. Ready in just 50 minutes, it’s perfect for a cozy dinner or meal prep. Top with creamy avocado, fresh cilantro, and a squeeze of lime for a bright, fresh finish. This vegetarian and vegan-friendly dish is nutritious, filling, and fully customizable to your spice preferences—perfect for a family dinner or a crowd-pleasing potluck.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 3 cups Butternut squash, peeled and cubed
• 2 teaspoons Ground cumin
• 2 teaspoons Chili powder
• 1 teaspoon Smoked paprika
• 0.25 teaspoons Cayenne pepper (optional)
• 1 can Canned diced tomatoes (14 oz)
• 2 cans Canned black beans, drained and rinsed (15 oz)
• 3 cups Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 1 large Avocado (optional, for topping)
• 4 slices Lime wedges (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 cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the cubed butternut squash, ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir to coat the squash evenly with the spices.

Step 5

Pour in the canned diced tomatoes, black beans, and vegetable broth. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the butternut squash is fork-tender.

Step 7

Season the chili with salt and black pepper, adjusting to taste.

Step 8

Serve hot, garnished with fresh cilantro, sliced avocado, and a squeeze of lime, if desired.

Nutrition Facts

Serving size	(2079.9g)

Amount per serving	% Daily Value*
Calories	1238.5

Total Fat 64.3g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 4821.3mg	0%
Total Carbohydrate 160.1g	0%
Dietary Fiber 50.2g	0%
Total Sugars 34.9g
Protein 29.3g	0%

Vitamin D 0IU	0%
Calcium 498.0mg	0%
Iron 14.8mg	0%
Potassium 4656.2mg	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: 43.3%

Protein: 8.8%

Carbs: 47.9%