Butternut Squash & Black Bean Chili

When the weather turns crisp and you start craving something warm and hearty, this Butternut Squash & Black Bean Chili is the answer. It’s smoky, a little sweet, deeply satisfying, and completely vegetarian — one pot, 45 minutes, and a bowl that tastes like the best parts of fall.

The combination of butternut squash and black beans is one of those pairings that just works. The squash turns tender and creamy as it simmers, the beans add hearty protein and fiber, and fire-roasted tomatoes plus a smoky spice blend tie everything together. A squeeze of lime at the end brightens the whole pot.

And here’s the best part: it’s naturally vegetarian, easily vegan, and freezer-friendly. Make a big pot on Sunday and you’ll have cozy, nourishing lunches and dinners ready all week long.

Why You’ll Love This Recipe

One pot, 45 minutes. Everything — the vegetables, the spices, the beans — cooks in a single pot. Sauté, simmer, done. Minimal dishes, maximum comfort.

Hearty without meat. Black beans bring about 12 grams of protein per serving, and the butternut squash makes every bowl thick, creamy, and filling. Nobody at the table will miss the meat.

Smoky fall flavor. Fire-roasted tomatoes, smoked paprika, and a pinch of chipotle powder give this chili a deep, complex flavor that tastes like it simmered all day — in under an hour.

Perfect for meal prep and freezing. Like all good chilis, this one gets better overnight and freezes beautifully for up to 3 months. Future-you will be very grateful.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 medium butternut squash (about 2 1/2 lbs), peeled, seeded, and cut into 3/4-inch cubes
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (28 oz) fire-roasted crushed tomatoes
• 2 cups low-sodium vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon chipotle powder (optional, for smoky heat)
• 1 teaspoon salt
• Juice of 1 lime
• Chopped cilantro, toasted pepitas, and diced avocado, for serving

Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and bell pepper and sauté for 5 to 6 minutes, until softened.
2. Add the garlic, chili powder, cumin, smoked paprika, oregano, chipotle powder (if using), and salt. Cook, stirring constantly, for 1 minute until fragrant.
3. Stir in the butternut squash cubes, fire-roasted tomatoes, and vegetable broth. Bring to a gentle boil.
4. Reduce the heat to low, cover partially, and simmer for 20 to 25 minutes, stirring occasionally, until the squash is fork-tender.
5. Stir in the black beans and simmer uncovered for 5 more minutes to let the flavors meld and the chili thicken slightly.
6. For a thicker chili, use the back of a spoon to mash some of the squash cubes and beans against the side of the pot.
7. Remove from the heat and stir in the lime juice. Taste and adjust salt or spices. Serve topped with cilantro, pepitas, and avocado.

Tips and Variations

Save time with pre-cut squash. Peeling and cubing a butternut squash takes a few minutes, but pre-cut squash from the produce section works perfectly here and makes this a true weeknight recipe.

Bloom the spices. Cooking the spices in the hot oil with the garlic for a full minute wakes up their flavor in a way that just stirring them into liquid never will. Don’t skip this step.

Control the thickness. Like it thick? Mash more squash and beans, or simmer uncovered a little longer. Like it soupy? Add an extra cup of broth. This chili is very forgiving.

Add more vegetables. A cup of frozen corn, diced zucchini, or chopped kale stirred in during the last 10 minutes all work beautifully. It’s a great clean-out-the-fridge recipe.

Make it spicier. Add a diced jalapeño with the onion, bump up the chipotle powder, or finish with your favorite hot sauce. The sweet squash handles heat really well.

Try different toppings. Beyond cilantro and avocado, try crumbled cotija, pickled red onions, a dollop of Greek yogurt, or crunchy tortilla strips.

FAQs

Can I make this chili in a slow cooker?

Yes. Sauté the onion, pepper, garlic, and spices on the stove first (blooming the spices matters), then transfer everything to a slow cooker. Cook on LOW for 6 hours or HIGH for 3 to 4 hours. Stir in the lime juice at the end.

Is butternut squash chili vegan?

The chili itself is completely vegan — just be sure to use vegetable broth and choose vegan-friendly toppings. Skip the cheese and Greek yogurt, or use plant-based versions, and you’re all set.

How do I store and reheat leftovers?

Refrigerate in airtight containers for up to 5 days. Reheat on the stovetop over medium heat, adding a splash of broth or water if it’s thickened. For freezing, cool completely and freeze in portions for up to 3 months.

My squash is taking forever to get tender — what went wrong?

Most likely the cubes were cut too large. Aim for 3/4-inch pieces so they cook through in about 20 minutes. Also make sure the chili is at a steady gentle simmer, not just barely warm — a too-low simmer slows everything down.

Smoky, sweet, and soul-warming, this butternut squash and black bean chili is fall in a bowl. Make a big pot, grab your favorite toppings, and settle in — this is comfort food you can feel good about.