Vegetarian Butternut Squash Chili with Black Beans

Chili has always been a staple in my kitchen during the colder months, but when I first experimented with adding roasted butternut squash, everything changed. The natural sweetness of squash adds depth and balance to the smoky spices, while hearty black beans make this vegetarian chili both satisfying and protein-rich. This dish is perfect for cozy weeknight dinners, game-day gatherings, or meal-prep Sundays when you want something nourishing to reheat all week. I love how the tender squash cubes soften into the sauce, giving each bite a rich, velvety texture that feels indulgent yet wholesome. With just the right amount of spice, this chili is comfort food at its best—warming, hearty, and entirely plant-based.

How to Make Vegetarian Butternut Squash Chili with Black Beans

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for spice)
• 1 medium butternut squash, peeled and diced into ½-inch cubes
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon (optional, for warmth)
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, avocado, or shredded cheese for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic, bell pepper, and jalapeño; sauté for 2–3 minutes until fragrant.
3. Add butternut squash cubes and cook for 5 minutes to slightly caramelize the edges.
4. Stir in tomato paste, chili powder, cumin, smoked paprika, and cinnamon. Cook 1 minute to bloom spices.
5. Add black beans, diced tomatoes, and vegetable broth. Stir well.
6. Bring to a boil, then reduce to simmer. Cover and cook for 25–30 minutes, until squash is tender and chili has thickened.
7. Stir in lime juice, adjust seasoning, and serve with your favorite toppings.

Tips for Success

• Roast the squash first for extra caramelized flavor.
• For smoky heat, add chipotle peppers in adobo.
• Want it thicker? Mash some squash and beans directly into the pot.
• Store leftovers up to 4 days in the fridge; chili tastes even better the next day.
• Freeze in portions for up to 2 months for quick weeknight dinners.

Why Butternut Squash Chili Works

Chili is traditionally meat-heavy, but this vegetarian version proves you don’t need beef for bold flavor. Butternut squash, rich in beta-carotene and fiber, adds sweetness and nutrition that balance chili’s smokiness. Black beans provide plant-based protein and heartiness, while spices like cumin and paprika add warmth and depth. Adding cinnamon is a trick I learned from a Mexican-inspired version—it enhances the natural sweetness of squash and gives the chili layers of flavor. Best of all, this dish is naturally gluten-free, dairy-free (if you skip cheese), and perfect for anyone craving a healthier take on a comfort classic.

Nutrition & Storage Table

Cozy Vegetarian Chili for Fall & Winter

This butternut squash chili is more than just a meal—it’s a seasonal ritual. The vibrant orange squash against the deep red chili makes for a visually stunning dish, perfect for serving in big bowls by the fire or sharing at a potluck. It pairs wonderfully with cornbread, brown rice, or even a dollop of Greek yogurt for creaminess.

Creative Variations of Butternut Squash Chili

• Sweet potato swap: Use sweet potatoes instead of squash for a slightly sweeter base.
• Three-bean chili: Add kidney and pinto beans alongside black beans.
• Vegan upgrade: Top with avocado slices, cashew crema, or vegan cheese.
• Spiced-up: Stir in extra chipotle or cayenne for more heat.

FAQs About Vegetarian Butternut Squash Chili

If you make this vegetarian butternut squash chili with black beans, let me know in the comments—do you like it mild and cozy or extra spicy? I’d love to hear your twist!

Vegetarian Butternut Squash Chili with Black Beans

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• Author: Chef Sofia
• Total Time: 45 mins
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Hearty vegetarian butternut squash chili with black beans, smoky spices, and cozy fall flavors.

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Ingredients

Scale 1x2x3x

2 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

1 red bell pepper, diced

1 jalapeño, minced (optional)

1 medium butternut squash, cubed

2 cans black beans

1 can diced tomatoes

2 cups vegetable broth

2 tbsp tomato paste

1 tbsp chili powder

2 tsp cumin

1 tsp smoked paprika

½ tsp cinnamon (optional)

Salt and pepper

Juice of 1 lime

Cilantro, avocado, cheese for garnish

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Instructions

1. Sauté onion, garlic, and peppers in olive oil

2. Add squash and cook 5 minutes

3. Stir in tomato paste and spices

4. Add beans, tomatoes, and broth

5. Simmer 25–30 minutes until squash is tender

6. Finish with lime juice and season to taste

7. Garnish and serve

Notes

Roast squash first for extra flavor

Freeze up to 2 months

Vegan and gluten-free

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 9g
• Sodium: 620mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 13g
• Protein: 12g
• Cholesterol: 0mg

Final Tips

For the best flavor, let this chili sit for an hour before serving—spices meld beautifully over time. Always garnish generously; avocado, cilantro, or even a squeeze of extra lime makes every bowl pop with freshness.