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BLACK BEAN BUTTERNUT SQUASH CHILI

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan chili combining black beans and roasted butternut squash, perfect for a comforting meal.

Ingredients

Water or oil

  • 1 tablespoon olive oil or water (for water sauté)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced or 1 tsp garlic powder)
  • 1 Tablespoon chili powder (heaping)
  • 1 teaspoon cumin
  • 0.5 teaspoon chipotle powder (or to taste)
  • 0.25 teaspoon cinnamon (start small)
  • 1 1/2 - 2 lb butternut squash (peeled, seeded & diced (about 4-5 cups))
  • 2 red bell peppers red bell peppers (cored, seeded and diced)
  • 2 cans (15 oz) black beans (drained and rinsed)
  • 1 can (15 oz) fire-roasted diced tomatoes (with juice)
  • 2 cups water or vegetable broth
  • 2-3 teaspoons cocoa powder or dark chocolate (optional)
  • to taste himalayan salt

Garnishes

  • avocado
  • cilantro
  • diced onions
  • lime wedges
  • vegan sour cream

Instructions 

  • Heat oil or water in a large pot over medium-high heat, sauté the onion for 5-7 minutes. Add spices and cook for 1 minute. Add squash, peppers, beans, tomatoes, broth, and cocoa, then bring to a boil. Reduce heat, cover, and simmer for 45 minutes until squash is tender. Taste and adjust seasonings.
  • For slow cooker, combine all ingredients, stir, cover, and cook on low for 6-8 hours or high for 3-4 hours. Taste and season as needed.
  • Serve hot, garnished with avocado, cilantro, diced onions, lime wedges, and vegan sour cream.

Notes

This chili thickens as it cools, so serve immediately or reheat gently.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Black Bean, butternut squash