Black Bean Squash Chili Recipe Vegetarian and Delicious

As the days grow cooler and the craving for hearty, comforting meals intensifies, nothing hits the spot quite like a rich, flavorful chili. But what if you’re looking for a vegetarian option that’s both satisfying and packed with nutrition?

Enter this Black Bean Squash Chili recipe—a vibrant, wholesome dish that combines the earthiness of black beans with the natural sweetness of squash, accented by bold spices and fresh ingredients. This chili is perfect for cozy family dinners, meal prep, or entertaining friends who appreciate a delicious meatless option.

Not only is it bursting with flavor, but it’s also loaded with fiber, protein, and vitamins, making it a healthy choice for any season.

Whether you’re a seasoned vegetarian or just exploring plant-based meals, this chili is sure to become a staple in your kitchen. Plus, it’s easy to customize and can be made in large batches to enjoy throughout the week.

Ready to dive into a bowl of comfort? Let’s get cooking!

Why You’ll Love This Recipe

This Black Bean Squash Chili is a perfect blend of hearty and healthy, offering a warming meal without the need for meat. The combination of tender butternut squash and creamy black beans creates a satisfying texture that’s both comforting and nutritious.

Flavor-packed with cumin, smoked paprika, and chili powder, it delivers a smoky, mildly spicy taste that’s balanced by the natural sweetness of the squash. It’s a one-pot wonder, which means minimal cleanup and maximum flavor development as the ingredients simmer together.

Vegetarians, vegans, and meat-eaters alike will appreciate how filling and delicious this chili is. Plus, it’s gluten-free, dairy-free, and easy to modify to suit your taste preferences or dietary needs.

This recipe also reheats beautifully, making it ideal for leftovers or meal prepping.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium butternut squash (about 3 cups peeled and cubed)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 cup vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 1 bell pepper, diced (red or yellow for sweetness)
• 1 jalapeño, seeded and minced (optional)
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or heat-resistant spatula
• Measuring spoons and cups
• Can opener
• Serving bowls

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent and fragrant.
2. Add the garlic and cook for another minute, stirring frequently to prevent burning.
3. Stir in the diced bell pepper and jalapeño (if using), cooking for 3-4 minutes until slightly softened.
4. Add the cubed butternut squash to the pot. Toss to coat with the aromatics and cook for 5 minutes, stirring occasionally.
5. Sprinkle in the cumin, smoked paprika, chili powder, coriander, and cayenne pepper. Stir well to evenly distribute the spices and let them toast for 1-2 minutes to unlock their flavors.
6. Pour in the diced tomatoes with their juice, black beans, and vegetable broth. Stir to combine everything thoroughly.
7. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 25-30 minutes, or until the squash is tender and the flavors have melded together.
8. Remove the lid and taste. Adjust salt and pepper as needed, and if you prefer a thicker chili, simmer uncovered for an additional 5-10 minutes to reduce the liquid.
9. Finish with fresh lime juice and garnish with chopped cilantro before serving.

Tips & Variations

To make this chili even heartier, add cooked quinoa or brown rice. For extra creaminess, stir in a dollop of sour cream or a splash of coconut milk just before serving.

If butternut squash isn’t available, try sweet potatoes or pumpkin as delicious alternatives.

For a smoky depth, consider adding a chipotle pepper in adobo sauce or a teaspoon of smoked sea salt.

Want to make it spicier? Increase the amount of jalapeño or add a pinch of cayenne pepper to your taste.

This chili freezes well—portion it out and store in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This Black Bean Squash Chili is versatile and pairs wonderfully with a variety of sides and toppings. Serve it with warm cornbread or tortilla chips for added crunch.

A scoop of guacamole or shredded cheese (or a vegan alternative) adds richness and creaminess.

For a lighter option, garnish with fresh diced avocado, chopped green onions, or a sprinkle of pumpkin seeds. It also goes well over a bed of steamed rice or quinoa, making it a filling meal.

Don’t forget to check out other hearty recipes like the Chili Recipe New Mexico if you want to explore more chili variations, or cool down with a sweet treat like the Cinnamon Pecan Ice Cream Recipe for dessert.

If you’re looking for a savory side, the Cheese Penny Recipe complements chili perfectly.

Conclusion

This Black Bean Squash Chili is more than just a meal—it’s a celebration of flavors and textures that come together in a nourishing, satisfying way. Perfect for vegetarians and anyone looking to add more plant-based meals to their diet, this chili delivers on taste, nutrition, and comfort.

Its ease of preparation and adaptability make it a fantastic recipe for busy weeknights or weekend gatherings. Plus, the leftovers taste even better the next day, making it a smart choice for meal prepping.

Whether you’re warming up after a chilly day or simply craving a wholesome, delicious dish, this chili won’t disappoint. Give it a try, and you might just find your new favorite go-to vegetarian recipe!

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