This Butternut Squash Chili with Black Beans is so hearty and delicious! It’s thick and flavorful and really easy to make!
Two days ago it felt like spring outside, yesterday we got snow and today is cold. When the weather can’t seem to make up it’s mind, chili is the answer 🙂 This Butternut Squash Chili with Black Beans is a little bit savory and a little bit sweet and just perfect for the transition between winter and spring.
I do add tomatoes to my chili recipes but I don’t like them super tomato-y and I also love a thick chili, not a brothy one. I’ve been experimenting lately with just adding a little bit of tomato paste to help thicken the chili but then adding another thickening agent that is less acidic.
For my Best Vegan Chili I add refried beans and for this butternut squash chili I added pureed butternut squash. I bet you didn’t see that coming haha 🙂 I didn’t actually add cubed butternut squash to this chili but you’re welcome to do so if you like.
I’ve seen cans of butternut squash puree at the grocery store but if you want to make your own, I have a post all about how to cook butternut squash here. The butternut squash puree really helps to thicken the chili and also gives it a nice sweet flavor. It also gives it a lovely orange color 🙂
Recipe tips for Butternut Squash Chili with Black Beans:
- If you can’t find butternut squash you can sub sweet potato instead.
- This chili recipe can be made ahead of time and refrigerated for up to 4 days.
- This chili is freezer friendly. Make sure chili is completely cooled and then transfer to a freezer friendly, air-tight container and freeze up to 3 months.
- Any type of bean can be substituted for black beans if desired.
This Butternut Squash Chili with Black Beans is so hearty and delicious! It’s freezer friendly too!
- 2 teaspoons olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can petite diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 1/2 cups butternut squash puree (here’s how to make it!)
- 2–3 cups vegetable broth, depending on how thick you like your chili. I use about 2 cups.
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- Heat a large pot over medium heat and add olive oil and onion. Cook onion 2-3 minutes and then add bell peppers and garlic. Cook until softened, about 5 minutes.
- Next, add all the remaining ingredients and mix until combined. Cover chili and simmer for at least 20 minutes, but can be cooked for longer if desired. Chili is best when served warm. Top with your desired toppings.
See recipe tips above.