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Butternut Squash & Black Bean Chili

Butternut Squash & Black Bean Chili

Recipe by John ByersCourse: DinnerCuisine: Vegan, VegetarianDifficulty: Easy


Prep time


Cooking time




  • 1/4 cup water, for water saute

  • 1 butternut squash (about 4 cups), peeled, seeded & diced

  • 1 medium red onion or 2 large shallots, diced

  • 2 red bell peppers, cored, seeded and diced

  • 3 large cloves garlic, minced

  • 2 tablespoons chili powder

  • 1 teaspoon chipotle powder, or to taste

  • 1 teaspoon cumin

  • 1/4 – 1/2 teaspoon cinnamon, start small

  • 1/2 teaspoon cocoa powder, optional

  • 3 cans (15 oz) black beans, drained and rinsed, or 4-5 cups home-cooked black beans

  • 2 cans (15 oz) fire roasted tomatoes + juice or 3 to 4 fresh tomatoes, diced

  • 2 cups water or vegetable broth

  • 3 handfuls fresh or frozen spinach (optional)

  • Himalayan salt, to taste


  • In large stock pot over medium-high heat, heat water and sauté the butternut squash, onion, bell peppers, and garlic until onions are soft and translucent, about 5-7 minutes. Add your spices, beans, tomatoes, and vegetable broth, bring to a boil, reduce heat, cover and simmer for about 1 hour, stirring occasionally and tasting for flavor along the way. Will be done when the butternut squash is tender. Add spinach (if using) during the last 10 minutes of cooking and stir in. It should wilt nicely into the soup.
  • Serve with garnish of choice and freshly warmed corn tortillas.