You are here

Black Bean and Butternut Squash Chili


A pot of Black Bean and Butternut Squash Chili is perfect for Meatless Monday or for game day! Sweet and savory, this veggie chili features seasonal squash, fiber, protein-rich black beans and tons of flavor.


1⁄4 cup
olive oil
large yellow onions, chopped
4 clove
garlic, minced
red bell pepper, seeded and chopped
green bell pepper, seeded and chopped
4 can
black beans, rinsed and drained (15 oz. cans)
2 can
diced fire-roasted tomatoes (15 oz. cans)
3 tbsp
chili powder
2 tbsp
1 tbsp
dried oregano
4 cup
butternut squash, peeled, seeded and cubed (About 2 lbs squash, cut into 1/2-inch cubes)
  to taste
salt and pepper


Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add bell peppers; sauté until tender, about 3 minutes.

Transfer onion, garlic, and pepper mixture to slow cooker, or heavy bottom pot. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 2-3 hours, until squash is fork-tender

Season chili with salt and pepper. Serve with a garnish sour cream and a piece of cornbread for a warming and satisfying meal.

Bowl of veggie chili with garnish.


SourceRecipe adapted by Elizabeth Potter from September 2011.
Prep time
10 minutes
Cooking time
2 1/2 hours
Total time
2 hours, 40 minutes