Best 4 Butternut Squash Black Bean Chili Recipes

Butternut squash black bean chili is a hearty, flavorful, and nutritious dish that can be enjoyed by people of all ages. Made with a combination of roasted butternut squash, black beans, and a variety of spices, this chili is a perfect meal for a cold winter day. It's also a great way to use up leftover butternut squash or black beans, making it a budget-friendly option.

Let's cook with our recipes!

BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD

Black Bean Chili with Butternut Squash and Swiss Chard image

Provided by Bon Appétit Test Kitchen

Categories Soup/Stew Bean Leafy Green Vegetable Sauté Stew Low Fat Vegetarian Quick & Easy Low Cal High Fiber Butternut Squash Healthy Vegan Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

BLACK BEAN CHILI WITH BUTTERNUT SQUASH

Black Bean Chili with Butternut Squash image

Provided by Jeanne Kelley

Categories Bean Super Bowl Low Fat Vegetarian Low Cal High Fiber Dinner Butternut Squash Healthy Low Cholesterol Bulgur Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 19

Ingredients

1 1/2 tablespoons olive oil
2 onions, chopped
8 garlic cloves, chopped
2 1/2 chili powder
1 tablespoon ground coriander
2 14.5-ounce cans fire-roasted tomatoes
1 pound dried black beans, rinsed
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt
1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
1/2 cup quick-cooking bulgur
Sour cream
Coarsely grated hot pepper
Monterey jack cheese
Diced red onion chopped
Fresh cilantro
Pickled jalapeño rings
Ingredient info: Chipotle chiles in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores.

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD

Black Bean Chili With Butternut Squash and Swiss Chard image

Got this recipe from my nutritionist. I use nearly twice as much Swiss Chard than the recipe calls for, but feel free to experiment, and use however much you want.

Provided by MarissaB

Categories Chard

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces
2 tablespoons chili powder
1 -2 teaspoon cinnamon
2 teaspoons ground cumin
3 (15 ounce) cans black beans, rinsed and drained
2 1/2 cups vegetable broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups coarsely chopped swiss chard leaves

Steps:

Heat oil in heavy large pot over medium-high heat.
Add onions and garlic; saute until tender and golden, about 9 minutes.
Add squash; stir 2 minutes. Stir in chili powder, cinnamon, and cumin. Stir in beans, broth, and tomatoes with juices. Bring to boil.
Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer.
Season to taste with salt and pepper.
Ladle chili into bowls and serve. Sprinkle with chopped cilantro or red onion if desired.

Nutrition Facts : Calories 469.9, Fat 9.2, SaturatedFat 1.4, Sodium 280.6, Carbohydrate 79.3, Fiber 26.2, Sugar 7.6, Protein 24.1

BLACK BEAN, SAUSAGE AND BUTTERNUT SQUASH CHILI

Black Bean, Sausage and Butternut Squash Chili image

Pretty healthy, but with an explosion of flavor. It's been suggested to let the chili refrigerate overnight to allow the flavors to meld. From NPR.

Provided by gailanng

Categories < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
3/4 lb chorizo sausage or 3/4 lb hot Italian sausage
1 large yellow onion, chopped
2 cups butternut squash, cubes cut into 1/2-inch squares
3 garlic cloves, minced
1 poblano pepper, membranes and seeds removed, cut into 1/2-inch pieces
1 jalapeno pepper, seeded, finely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
28 ounces can Italian plum tomatoes
1 1/2 cups chicken stock
2 tablespoons tomato paste
1 tablespoon sriracha asian garlic sauce, plus extra for serving
1 bay leaf
2 cups canned black beans, drained
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/4 cup chopped cilantro leaf, plus extra for garnish
chopped fresh avocado (to garnish)

Steps:

Heat olive oil in a stockpot or deep skillet over medium heat. Add sausages and brown on all sides. Transfer to a plate lined with a paper towel. When cool enough to handle, cut in 1/4-inch slices.
Add onion to pot and saute until softened, 3-4 minutes. Add squash, garlic and peppers. Saute 3 minutes. Add dry spices and cook, stirring, 1 minute. Add tomatoes, chicken stock, tomato paste, Sriracha and bay leaf. Simmer until squash is tender, about 20 minutes. Stir in black beans, sausage, salt and pepper. Simmer 10 more minutes. Taste to adjust seasoning.
Before serving, add cilantro. Serve in bowls garnished with additional cilantro, chopped avocado and a drizzle of sriracha.
(Chili may be made up to 24 hours in advance. Cool, cover and refrigerate. Re-warm over medium heat to serve.).

Nutrition Facts : Calories 450, Fat 25.9, SaturatedFat 8.9, Cholesterol 51.8, Sodium 1939.4, Carbohydrate 33.7, Fiber 10, Sugar 7.4, Protein 22.9

Tips:

Choose ripe butternut squash: Look for squash with deep orange flesh and no blemishes.

Roast the butternut squash before adding it to the chili: This will caramelize the squash and give it a smoky flavor.

Use a variety of beans: Black beans, pinto beans, and kidney beans are all good choices.

Add some heat: If you like spicy chili, add a jalapeño pepper or some cayenne pepper.

Serve with your favorite toppings: Shredded cheese, sour cream, and avocado are all great options.

Conclusion:

Butternut squash black bean chili is a hearty, flavorful, and nutritious meal. It's perfect for a cold winter day or a casual weeknight dinner. With its combination of sweet butternut squash, savory black beans, and a variety of spices, this chili is sure to please everyone at the table. So next time you're looking for a delicious and satisfying meal, give butternut squash black bean chili a try.