Butternut Squash Black Bean Chili - Vegetarian Chili Recipe (2024)

Published: · Modified: by Colleen 7 Comments

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Black Bean Butternut Squash Chili is a delicious vegetarian chili. And it's so hearty and filling, that even carnivores will feel satisfied after eating this for dinner.. Some of the best chili recipes that I've made are vegetarian, and this one is no exception. A big pot of homemade chili is just the easiest go to dish for a one pot meal. Either vegetarian, or meat based. The spices and seasonings are what really matter in a chili pot, so beans and or meat take a backseat to all the delicious flavours that make a chili pot memorable.

Butternut Squash Black Bean Chili - Vegetarian Chili Recipe (1)

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Vegetarian Chili

A vegetarian chili is a great way to use a whole load lot of veggies in one dish, keeping things super nutritious. And the chili spices bring all of those veggies and beans together in a delicious way. We don't need a lot of added fat for a vegetarian chili version, which is a huge nutritional bonus. I know that every home cook has their own way with chili recipes. So go with what you love, because chili gives you so much freedom to create something delicious. But I'm encouraging you to try a meatless version, because they can be truly delicious on their own, especially with a slice ofCornbread

Why Beans Are Awesome

And, if you haven't been convinced that beans are an awesome addition to your diet, check out The Benefits of Beans. Beans are just an amazing source of nutrition. Plus, they are cheap, easy to cook, and super versatile. Beans are a big part of the cooking in many cultures, if not all.

Roasting the butternut squash gives an extra depth of flavour to this black bean & butternut squash chili. It also saves some time, since this isn't the kind of chili that you simmer for hours, because you don't want the veggies to be overcooked.

Is it chili, chilli, or chile?

Just a fun aside, because it I usually have to stop to think about it: the spelling of the word, chili, can be confusing. Is it chili, chilli, or chile? Although in North America, we spell it as chili, in the UK, it's spelled as chilli, with two l's. We commonly use chile to descripe the actual peppers.

We like our chili a little spicy, but this recipe is easy to adjust, so that you can have as much, or as little spice as you like. Or none. If you love Chili like we do, check out another delicious recipe here: Tequila Chicken Chili

Butternut Squash Black Bean Chili - Vegetarian Chili Recipe (2)

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Butternut Squash Black Bean Chili - Vegetarian Chili Recipe (3)

Butternut Squash Black Bean Chili – Vegetarian Chili Recipe

This delicious and healthy vegetarian chili with butternut squash and black beans is easy to make.

5 from 2 votes

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Course: Main Course

Cuisine: American, Vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4 servings

Calories: 328kcal

Author: Colleen Milne

Ingredients

  • 1 butternut squash
  • 2 tablespoon olive oil
  • 1 small red onion chopped
  • 2 cloves garlic minced
  • ¼ cup chili powder
  • 1 tablespoon cumin
  • 1 teaspoon crushed red pepper
  • 1 red bell pepper seeded and cut into bite sized pieces
  • 1 smallzucchini cut into bite sized pieces
  • 1 28 oz can diced tomatoes with liquid
  • 1 14 oz can black beans drained
  • 2 chipotle peppers seeded and diced
  • 1-2 tablespoon adobo sauce from the chipotle peppers
  • Juice and zest of one lime
  • Salt & pepper to taste
  • Chopped fresh cilantro or parsley for garnish

US Customary - Metric

Instructions

  • Heat oven to 400°

  • Cut squash into quarters and put cut side down on a parchment lined baking sheet. Roast until tender, about 30 minutes.

  • While your squash is roasting, heat a large dutch oven over medium high heat. Add oil, then add onions and garlic. Turn the heat to medium low and cook until onions are softened, but not browned.

  • Add chili powder, cumin, and crushed red pepper, stirring until fragrant, about 1 minute.

  • Add tomatoes, beans, peppers andzucchini. Turn heat to low and allow to simmer until veggies are tender.

  • Scoop the seeds from your roasted squash with a spoon, then peel and cut into bite sized pieces, adding them to the pot.

  • Add lime zest, lime juice and salt & pepper. Simmer for another couple of minutes.

  • Serve hot, garnished with cilantro or parsley.

Nutrition

Serving: 1g | Calories: 328kcal | Carbohydrates: 55g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 1507mg | Potassium: 1641mg | Fiber: 15g | Sugar: 12g | Vitamin A: 21370IU | Vitamin C: 110.9mg | Calcium: 227mg | Iron: 6.9mg

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Butternut Squash Black Bean Chili - Vegetarian Chili Recipe (4)

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Reader Interactions

Comments

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  1. Dina Honke

    Another "just my kind of food" recipes Colleen, thanks for posting. This I am making tomorrow, it looks so good. Also thanks for clarifying the spelling, especially since spellcheck always marks it as wrong.

    Reply

    • Colleen

      Hi Dina! I know, I actually went back to a different chili post and corrected all the spelling. I hope you like the chili, we loved it 🙂

      Reply

  2. marly

    I made this it was YUMMY. Thankyou! do you like lentils??? I am looking for a good recipe for lentil soup. could you let me know if you have one?

    Reply

    • admin

      Hey Marly, I'm so glad it turned out well for you! I think you read my mind because I am planning a lentil recipe, so stay tuned. I want to do lots of vegetarian things because I am leaning that way myself. My next recipe is going to be a curry, probably with chic peas & sweet potatoes.

      Reply

  3. marly

    Yum making this today!

    Reply

  4. Sarah

    Looks delicious! Do you think this could be done in a slow cooker?

    Reply

    • admin

      Hi Sarah, I think you could do it in a slow cooker, but don't roast the squash, just put it in raw with the other veggies. Use the lowest setting so the veggies are not over cooked.
      Good luck;let me know how it turns out!

      Reply

Butternut Squash Black Bean Chili - Vegetarian Chili Recipe (2024)

FAQs

What are the best beans to use in chili? ›

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

Can you use black beans instead of kidney beans in chili? ›

Best Kidney Bean Substitutes by Common Use

Black beans, garbanzo beans, and cannellini beans will work best in chili and soups where you want the firm texture of a bean. If you do not mind the beans breaking down a bit, pinto beans will also work well.

Why is vegetarian chili good for you? ›

Chili with no meat is very very good for you, with lots of lean protein and fiber from the beans, and other nutrients coming from the sauce (usually tomato and veg based). If you add meat, don't add too much and try to avoid high fat ground meat. Try turkey, chicken, or tofu instead.

When to add canned beans to chili? ›

You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.

What are the best onions for chili? ›

Sweet onions are great for caramelizing due to their higher sugar content. You can cook them into your chili, serve them raw over top, or even elevate your chili with a sophisticated caramelized onion topping! Some of my favorite sweet onions are Walla, Walla, Maui, and Vidalia Onions.

What are the least gassy beans for chili? ›

The easiest beans to digest (therefore less likely to cause gas), according to Country Life Foods, are lentils, black eyed beans, adzuki beans and mung beans. (Click through to learn more about the amazing health benefits of mung beans.) The harder ones to digest are red kidney, soy, black and lima beans.

Do you drain black beans for chili? ›

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.

What happens if you don't drain kidney beans for chili? ›

Too much liquid will thin your chili

The same holds true for using canned beans in chili. According to Taste of Home, you should typically drain canned beans before adding them to your pot of chili. All that liquid can seriously water the chili down, diluting all its flavors.

What is the secret to making good chili? ›

Rumi Spice's top tips for making chili:
  1. Brown the Meat.
  2. Don't Forget Vegetables.
  3. Elevate with Extra Flavor.
  4. Only Add Flavorful Liquids.
  5. Opt for Dried Beans.
  6. Season Early and Often.
  7. Add Some Acidity at the End.
  8. Top It Off.

What does eating chili do to your body? ›

The capsaicin in chilli causes your brain to determine that your body is overheating. Whenever this happens, sweat is produced to cool you down, which is perfectly normal. Of course, if you're sat at home, or in a restaurant, the temperature of the room might not be that hot.

What to add to chili to make it healthier? ›

8 Tricks for the Best Healthy Chili
  1. Season Boldly. Pictured recipe: Kickin' Hot Chili. ...
  2. Choose a Lean Protein. Pictured recipe: White Turkey Chili. ...
  3. Stir in Some Beans. ...
  4. Add Whole Grains. ...
  5. Sneak in Extra Veggies. ...
  6. Watch Out for Added Sodium. ...
  7. Brighten Flavors with Acidic Ingredients. ...
  8. Use Fresh Toppings.
Oct 14, 2021

Should you drain tomatoes for chili? ›

DO NOT DRAIN CHILI BEANS. (That's what thickens it up, I don't use tomato paste) add juice and all! Do Not drain Stewed tomatoes,diced tomatoes,or tomatoes with green chiles. Add all ingredients, and seasoning, mix.

What liquid to put in chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

What kind of canned beans are best for chili? ›

Kidney Beans or Red Beans are practically a world-wide favorite used in more chili recipes in the US than any other bean. They are so commonly used in chili that they are often just called chili beans. Their primary name comes from their kidney (the organ) shape, and they come in both dark and light varieties.

Are light or dark red kidney beans good for chili? ›

Dark Red Kidney Beans are large, kidney-shaped beans with a deep, glossy red skin. They have a firm texture, and they hold up well in soups or other dishes that cook for a long time. Dark red kidney beans are used in soups, cold bean salads, and chili.

What kind of beans are in mixed chili beans? ›

Mix of dark red kidney beans, pinto beans, and black beans in chili sauce.

Can I use pinto beans instead of kidney beans in chili? ›

Most of us are used to seeing the distinctive deep-red kidney beans in chili, but those beans aren't the only option to use in chili. Chili with pinto beans is a fantastic alternative.

Are kidney beans and pink beans the same? ›

The Pink bean, Phaseolus vulgaris, is a small oval-shaped bean, reddish-brown in colour, closely related to the kidney bean.

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