Nothing is better than a hearty bowl of chili to keep you warm on a cool night. This black bean chili gets a special flavorful twist with squash. Onion, garlic, chili, and cumin turn up the heat in this dish, as butternut squash balances it out with a rich sweetness. Served topped with avocado and chips and this recipe is guaranteed to please.

Butternut Squash and Black Bean Chili [Vegan, Gluten Free]

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  • 2 tablespoons olive oil
  • 1 medium red onion, diced
  • 1 butternut squash approximately 2 pounds, peeled and chopped into 1/2-inch cubes
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon sea salt
  • 4 cups black beans, cooked
  • 1 14-ounce can diced tomatoes
  • 2 cups vegetable broth
  • 1/4 cup fresh cilantro, chopped
  • Avocado, for serving


  1. Heat the oil in a large sauce pot over medium heat. Add the onion and squash and cook 5-10 minutes, stirring frequently. Once the onion is translucent, add the garlic, chili powder, cumin, and sea salt, and cook 1 minute, until fragrant.
  2. Add the beans, tomatoes with liquid, and broth. Bring everything to a boil, then reduce the heat to simmer, covered, for about 30 minutes, until the squash is tender and the chili is thick and hearty.
  3. Remove from heat, garnish with cilantro, and serve with creamy avocado and crispy tortilla chips.

Nutritional Information

Per Serving: Calories: 400 | Carbs: 60 g | Fat: 12 g | Protein: 16 g | Sodium: 177 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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