Hearty Vegetarian Black Bean and Butternut Squash Chili
This warming vegetarian chili combines protein-rich black beans and cannellini beans with tender butternut squash in a fragrant blend of chili powder, cumin, and coriander. The squash adds natural sweetness that balances the earthy spices, while the combination of beans creates a satisfying, hearty texture. Perfect for cold weather dinners or meal prep, this one-pot comfort food serves well with cornbread or over rice. The recipe develops rich flavors through gentle simmering and can easily be customized with your favorite toppings.
Ingredients
- 2 tablespoons olive oil
- 2 cups onion
- 3 cloves garlic
- 2 cups butternut squash
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 2 14-ounce cans black beans
- 1 14-ounce can cannellini beans
- 2 cups vegetable broth
- 1 14-ounce can diced tomatoes
- sliced scallions
- salt
- black pepper
Instructions
- 1
Heat oil in a large, heavy-bottomed pot over medium heat
- 2
Add onions and garlic and saute until softened and golden brown
- 3
Add the squash and cook until slightly tender
- 4
Stir in chili powder, cumin and coriander until vegetables are well-coated
- 5
Add beans, vegetable stock and tomatoes with juice and bring to a boil
- 6
Reduce heat and simmer until squash is tender but not falling apart
- 7
Season with salt and pepper to taste
- 8
Serve garnished with scallions
Tips
Dice butternut squash into uniform pieces for even cooking - about 1/2 inch cubes work best.
Don't skip browning the onions as this builds the flavor foundation for the entire chili.
Taste and adjust spices after simmering - chili powder and cumin can vary in intensity between brands.
Good to Know
Refrigerate for up to 4 days in airtight container. Flavors improve overnight.
Can be made 1-2 days ahead. Reheat gently, adding broth if needed to thin.
Serve hot with optional toppings like sour cream, cheese, avocado, or cornbread.
Common Mistakes
Don't overcook butternut squash to avoid mushy texture
Don't skip browning onions to avoid flat flavor
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use dried beans instead of canned?
Yes, use 1.5 cups dried beans soaked overnight and cooked separately until tender before adding to the chili.
How long does this chili keep in the freezer?
Freeze for up to 3 months in freezer-safe containers. Thaw overnight in refrigerator before reheating.
What if I don't have butternut squash?
Sweet potato, acorn squash, or even diced bell peppers work as substitutes with similar cooking times.