Black Bean Butternut Squash Chili is a hearty meatless dish, with all the flavor of a traditional chili. It’s thick, delicious, and simple to prepare!
Do you enjoy chili? We sure do. Every couple of months I make my Mom’s old-fashioned chili, and it is my absolute favorite “go to” chili recipe. One of our sons and his girlfriend are vegetarians, and my sister-in-law is a vegan. When they come over for a chili dinner, I make my traditional chili recipe and simply leave the meat out. I am always on the “hunt” for vegetarian recipes I can fix for them.
However, sometimes ya just gotta try new recipes, and for me, the thrill of the hunt for a “new” recipe is exciting. I found this yummy, meatless chili recipe on the app called My Fitness Pal. It’s a fiber and protein-filled dish, and is another GREAT alternative for anyone looking for a meatless chili, with all the flavors you know and love.
It’s also low-calorie, easy to make, and I know my vegetarian and vegan family members will love it. I can’t wait for them to try it, too! Here’s how to make this yummy black bean butternut squash chili (a printable recipe card is at the bottom of this post):
How To Prepare The Butternut Squash
The first thing you will need to do is prepare the butternut squash. I prefer to use fresh, but you can substitute frozen butternut squash, if necessary. Preparing the fresh squash is not difficult at all (but it will take 4-5 minutes). HINT: You won’t need to use the entire squash for your chili. Perhaps you would enjoy using the leftover squash to make Maple Cinnamon Butternut Squash for another meal’s side dish?
Use a vegetable peeler to remove the outer peel from the butternut squash. Once peeled, carefully slice off both ends of the squash. Slice the squash in half horizontally. Scoop out the seeds and “stringy pith” from the cavity of the squash, and discard.
Slice the squash into half-moon shaped rings (1″ thickness), and then cut the rings into bite-sized cubes of butternut squash. Try to keep them around 1″, because they will cook faster than large chunks.
Make The Black Bean Butternut Squash Chili
Now it’s time to get the black bean butternut squash chili ready to cook. No worries… it’s simple! Place all the ingredients into a large stock pot. Add the water and give the chili a good stir, to fully combine ingredients. See how easy that is? Now the chili is ready to cook!
Cook The Chili
Cook the black bean butternut squash chili on medium-low heat for 30-40 minutes. Cover the pot of chili for the first 15 minutes, then uncover the pot for the rest of the cooking time.
You will know it is done when the cubes of butternut squash become tender. Take a bite of the squash at the 30 minute mark, then continue cooking, if necessary until the squash is softened. The chili will thicken as the water reduces during the cooking time. Take a small sample bite, and add salt, if desired, to suit your taste.
Serve The Black Bean Butternut Squash Chili
Once your chili is done cooking, it is ready to serve! Ladle the black bean butternut squash chili into serving bowls, and if desired, garnish each bowl of chili with a dollop of sour cream and/or fresh cilantro, for a pop of color and added flavor.
Hope you enjoy a nice hot bowl of this delicious black bean butternut squash chili. The black beans and butternut squash provide a nice dose of fiber, which helps to fill the old tummy up! Plus, it really does taste wonderful, and I am confident you will really enjoy it.
Hope you have the opportunity to try this recipe for yummy, meatless chili. Thank you so much for stopping by. I hope you will come by for a visit again. Take care, and have a great day!
Looking For More MEATLESS MEALS?
You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have several meatless meals you might enjoy, including:
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Recipe adapted from: https://blog.myfitnesspal.com/butternut-squash-black-bean-chili-recipe/
Black Bean Butternut Squash Chili is a hearty meatless dish, with all the flavor of a traditional chili. It's thick, delicious, and simple to prepare!
- 30 ounces canned black beans (2 cans) , rinsed and drained
- 2 cups butternut squash , peeled, cut into 1" cubes
- 15 ounces canned diced tomatoes , including juice
- 1 cup corn kernels , fresh or frozen
- 1 medium red onion , diced
- 2 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 2 Tablespoons smoked paprika
- 1 teaspoon minced garlic
- 3 cups water
- salt, to taste
- Sour cream, cilantro (OPTIONAL for garnish)
Remove peel from squash. Carefully slice off both ends; cut squash in half horizontally. Scoop out seeds and stringy pith; discard. Slice into half-moon shaped rings (1" thickness); cut rings into 1" bite-sized cubes, for a total of 2 cups. (you won't use the whole squash).
Place ingredients into a large stock pot; stir well. Cook on medium-low heat for 30-40 minutes. **Cover pot of chili for the first 15 minutes, then uncover for the rest of the cooking time**. Taste a bite of squash after 30 minutes. If soft and tender, chili is done. If not, continue cooking until tender. Chili will thicken as water reduces while cooking. Taste; season with salt, as desired.
Serve chili with a dollop of sour cream and fresh cilantro, if desired (optional, but good). Enjoy!
NOTE: I use fresh corn kernels (cut off one cob) and fresh butternut squash, but you can substitute frozen corn kernels or butternut squash, if necessary. If using frozen butternut squash, your cooking time may vary, as it might take less time to become tender.
Here’s one more to pin on your Pinterest boards!