This Butternut Squash and Black Bean Chili is a hearty, plant-based dish perfect for chilly days. Packed with sweet butternut squash, protein-rich black beans, and bold spices, this chili is a warm, comforting meal with a touch of sweetness and heat. It’s easy to make, loaded with nutritious ingredients, and a great choice for vegans and non-vegans alike!
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Key Information:
- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Total time: 50 minutes
- Number of servings: 6
- Serving size: 1 bowl (about 400g)
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 11g
- Carbohydrates: 52g
- Fat: 8g
- Fiber: 13g
Ingredients:
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, diced (150g / 5 oz)
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced (120g / 4 oz)
- 1 tablespoon chili powder (15g)
- 1 teaspoon ground cumin (5g)
- 1/2 teaspoon smoked paprika (2g)
- 1/2 teaspoon ground cinnamon (2g)
- 1 small butternut squash (about 600g / 1.3 lbs), peeled and cubed
- 1 can (400g / 14 oz) black beans, drained and rinsed
- 1 can (400g / 14 oz) diced tomatoes
- 2 cups vegetable broth (500 ml)
- 1 tablespoon tomato paste (15g)
- 1 teaspoon maple syrup (optional, for sweetness)
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Method of Preparation:
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, until soft and translucent. Add the garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant.
- Add the spices: Stir in the chili powder, cumin, smoked paprika, and cinnamon. Cook for 1-2 minutes, allowing the spices to toast and become aromatic.
- Add the squash and liquids: Add the cubed butternut squash, diced tomatoes, vegetable broth, and tomato paste. Stir to combine, bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 20 minutes, or until the squash is tender.
- Add the black beans: Stir in the black beans and continue to cook for another 5-7 minutes, allowing the beans to heat through and the flavors to meld. If you prefer a slightly sweeter chili, stir in the optional maple syrup at this stage.
- Season and serve: Season the chili with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges for an extra burst of flavor.
Tips for Culinary Success:
- Cut the squash evenly: Ensure the butternut squash is cut into evenly sized cubes for uniform cooking.
- Customize the spice level: Add more chili powder or a dash of hot sauce if you prefer extra heat.
- Make it smoky: Add a chipotle pepper in adobo sauce for a smoky, spicy kick.
- Bulk it up: For added texture, consider adding corn kernels, diced sweet potatoes, or extra beans.
- Meal prep friendly: This chili stores well in the fridge or freezer, making it perfect for meal prep. Reheat and enjoy throughout the week!
Frequently Asked Questions (FAQs):
- Can I make this chili in advance? Yes! In fact, the flavors deepen as it sits. Store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months.
- Can I substitute the butternut squash? You can substitute the butternut squash with sweet potatoes or pumpkin if you prefer a different texture or flavor.
- What can I serve with this chili? Serve this chili with warm cornbread, tortilla chips, or a side of rice for a heartier meal.
- Is this chili gluten-free? Yes, this recipe is naturally gluten-free as long as your vegetable broth is certified gluten-free.
- Can I make this chili in a slow cooker? Yes! Sauté the onion, garlic, and spices first, then add everything to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
This Butternut Squash and Black Bean Chili is the ultimate cozy meal, perfect for a chilly day. It’s rich in flavor, full of wholesome ingredients, and easy to make. Whether you’re serving it for a family dinner or prepping meals for the week, this hearty vegan chili will keep you warm and satisfied.