Black Bean Butternut Squash Chili

Butternut Squash Black Bean Chili

It’s the Monday after Thanksgiving, and this chili is just what the doctor ordered, in so many ways.  This chili is meatless and a welcome dinner after a weekend of unusually heavy eating.  Plus, it was prepared over a week ago, portioned out and frozen.  Pretty perfect for an evening following a day of catch-up, which post-holiday (/all) Mondays always are.

This recipe is Paul’s invention, and is a classic example of the make it on Sunday, eat a serving and save the rest for later strategy that keeps us eating homemade, healthy and yummy meals so often.

Black Bean Butternut Squash Chili

  • Servings: 6-8
  • Print

Hands-On Time: 1 Hours

Special Equipment: Parchment Paper


For the Chili:

  • 6 Cups Cooked Black Beans, Preferably Rehydrated vs Canned
  • 1 Red Onion, Finely Diced
  • 5-6 Cloves of Garlic, Peeled and Minced
  • 2 Poblano Peppers, Charred, Peeled and De-seeded
  • 1 Jalapeno Pepper, Charred, Peeled and De-seeded
  • 1 28oz can Fire Roasted Diced Tomatoes
  • 2 Tbsp Cumin
  • 1 Tbsp Coriander
  • 1 Tbsp Chipotle Powder
  • 1/2 Cup French Lentils (other varieties of lentils are too soft for use in Chili)
  • 1/4 Cup Quinoa
  • 32 Oz Chicken Stock
  • 1 Butternut Squash, Peeled, De-seeded and cut into approx 1/2 inch cubes
  • Splash Olive Oil
  • Salt & Pepper to Taste

For the Garnish:

  • Lime
  • Cilantro
  • 1/4 of an Avocado per serving, cut into small pieces
  • Greek Yogurt Mixed with Olive Oil and Pinch of Salt (2% works really well)
  • Corn Tortillas, toasted in a non-stick frying pan until firm and crispy.


  • Heat approx 2 Tbsp Olive Oil over medium heat and add the onion and garlic.  Saute until translucent.
  • Add all the spices, stirring rapidly to avoid burning.
  • Add the butternut squash, again stirring rapidly to incorporate all ingredients while avoiding burning.
  • Add tomatoes, lentils, black beans and chicken stock.  Bring to a boil, then simmer.
  • Simmer, covered, over low heat for one hour.
  • After the chili has cooked for one hour, add the quinoa, simmer again, then cook, covered, another thirty minutes.
  • Add salt & pepper to taste.
  • Garnish & serve!

Butternut Squash Black Bean Chili

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