Butternut Squash and Black Bean Chili: Cozy Vegan Comfort in a Bowl

When the air turns crisp and cozy dinners call your name, there’s nothing better than a hearty bowl of chili. This Butternut Squash and Black Bean Chili brings together the earthy sweetness of roasted squash with the smoky depth of beans, tomatoes, and chili spices — creating a vibrant, plant-based dish that warms from the inside out.

Born from the classic Southwestern-style chili, this vegan version swaps meat for nutrient-dense butternut squash and black beans, proving that comfort food can be just as filling and flavorful without animal products. The result is a deeply satisfying, fiber-rich, and protein-packed stew that’s ideal for meal prep, family dinners, or cozy weekends in.

Each spoonful delivers a perfect balance of creamy squash, hearty beans, and smoky heat — finished with fresh lime and cilantro for a burst of brightness.

Ingredients (Serves 4–6)

Main Ingredients

• 1 tbsp (15 ml) olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1 medium red bell pepper, diced

• 3 cups (450 g) butternut squash, peeled and cubed (½–¾ inch pieces)

• 1 tbsp (15 g) tomato paste

• 1 (400 g / 14 oz) can diced tomatoes

• 2 (400 g / 14 oz each) cans black beans, drained and rinsed

• 2 cups (480 ml) vegetable broth

• 1 tsp (5 g) ground cumin

• 1 tsp (5 g) smoked paprika

• 1 tsp (5 g) chili powder

• ½ tsp (2 g) ground coriander

• ¼ tsp (1 g) cayenne pepper (optional for spice)

• Salt and black pepper, to taste

• Juice of ½ lime

Optional Toppings

• Diced avocado

• Fresh cilantro

• Vegan sour cream or plain coconut yogurt

• Lime wedges

• Crushed tortilla chips or toasted pepitas

Substitutions & Notes

• Oil-free: Sauté veggies in a splash of broth instead of oil.

• Bean swap: Use pinto or kidney beans instead of black beans.

• Add grains: Stir in cooked quinoa or bulgur for extra texture.

• Low-sodium: Choose low-sodium beans and broth.

Instructions

1. Prep the Vegetables (10 min): Peel and cube the butternut squash. Dice onion, bell pepper, and mince garlic.

2. Sauté Aromatics (5 min): Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook until softened. Add garlic and sauté 1 minute.

3. Add Spices and Tomato Paste (2 min): Stir in cumin, paprika, chili powder, and coriander. Add tomato paste; cook briefly to deepen flavor.

4. Add Butternut Squash (15 min): Stir in squash cubes, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer until squash starts to soften.

5. Add Black Beans (10 min): Stir in black beans and continue cooking until squash is tender and chili thickens.

6. Adjust & Finish (2 min): Stir in lime juice, salt, and pepper to taste. Add cayenne for extra heat if desired.

7. Serve (Immediate): Ladle into bowls and top with avocado, cilantro, and vegan sour cream.

Pro Tip: For thicker chili, mash a few pieces of squash with the back of a spoon before serving.

Recipe Info Box

Nutrition Information (Per Serving)

(Estimated via USDA FoodData Central)

Nutritional Highlights:
This chili is packed with plant-based protein, fiber, and antioxidants. Butternut squash delivers vitamin A, potassium, and beta-carotene, while black beans provide iron and folate. Together, they create a balanced meal that supports heart health and immune function.

Nutrition disclaimer: Values may vary depending on brands and measurements.

Tips, Variations & Notes

1. Make It Smokier: Add a touch of liquid smoke or chipotle powder.

2. Extra Protein: Stir in cooked lentils or tofu crumbles.

3. Add Greens: Fold in spinach or kale near the end for color and nutrients.

4. Sweetness Boost: Add a diced sweet potato or a dash of maple syrup.

5. Spice Control: Adjust chili powder or cayenne to your heat preference.

6. Make Ahead: Tastes even better the next day — perfect for meal prep!

7. Freezer-Friendly: Store in freezer-safe containers up to 2 months.

8. Slow Cooker Option: Cook on low for 6 hours or high for 3–4 hours.

9. Add Crunch: Top with roasted pepitas or crushed tortilla chips.

10. Kid-Friendly Tip: Use mild paprika and serve with rice or cornbread.

Equipment Needed

• Large soup pot or Dutch oven

• Wooden spoon or spatula

• Cutting board and sharp knife

• Measuring cups and spoons

• Ladle

• Optional: immersion blender (for smoother texture)

FAQs

1. Can I use frozen butternut squash?
   Yes! It works perfectly — no need to thaw, just add a few extra minutes of cooking.

2. Can I make it oil-free?
   Sauté in broth or water instead of oil.

3. Can I substitute other beans?
   Absolutely — kidney, pinto, or cannellini beans all work well.

4. Can I make this in a slow cooker?
   Yes — combine all ingredients and cook on low for 6 hours.

5. Can I blend it?
   For a creamier texture, blend a cup of the chili and stir it back in.

6. Is it spicy?
   Mildly — adjust cayenne and chili powder to taste.

7. How long does it keep?
   Refrigerate up to 5 days or freeze for 2 months.

8. Can I add corn?
   Yes — add a cup of corn kernels during the last 5 minutes of cooking.

9. Can I use fresh tomatoes?
   Yes, about 2–3 medium fresh tomatoes, chopped.

10. What’s the best topping?
    Avocado, vegan sour cream, cilantro, and lime juice elevate every bite.

Recipe Story & Cultural Context

Chili has deep roots in Southwestern and Tex-Mex cuisine, originally developed as a hearty stew of meat, beans, and chili peppers. Over time, its versatility has inspired countless plant-based adaptations worldwide.

This Vegan Butternut Squash and Black Bean Chili celebrates that evolution — swapping meat for nutrient-rich beans and sweet squash while preserving the smoky, spicy soul of the original. It’s both a nod to tradition and a reflection of modern, sustainable cooking that embraces comfort without compromise.

Pairing Suggestions

• Sides: Vegan cornbread, quinoa, or brown rice.

• Drinks: Sparkling apple cider, red wine, or chamomile tea.

• Desserts: Cinnamon-roasted apples or vegan pumpkin pie.

• Occasions: Family dinners, meal prep, game nights, or cozy fall evenings.

Conclusion

This Butternut Squash and Black Bean Chili is the epitome of vegan comfort food — hearty, wholesome, and full of deep, satisfying flavor. Whether you’re cooking for a crowd or meal prepping for the week, it’s an easy, nourishing recipe that never disappoints.

🥣 Grab your spoon, cozy up, and let this plant-based chili warm you from the inside out.

👉 If you make this recipe, tag your creations with #VeganButternutChili and share your photos online — we love seeing your spins on this classic!

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