Black Bean Butternut Squash Chili

Butternut Squash Black Bean Chili

On a crisp day this chili is just what the doctor ordered, in so many ways.  It’s a great make ahead and pre-portioned servings freeze beautifully.  This chili is meatless and can be a welcome respite from heavy cold-weather dishes, yet is still very satisfying.

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, Rehydrated or 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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