Looking for a hearty, flavorful dish that will warm you from the inside out? This Vegan Chili with Butternut Squash and Black Beans is not just any chili—it's a vibrant, nutrient-packed bowl of goodness that will leave you craving more! Perfect for cozy nights in or impressing your friends at a gathering, this recipe combines the sweetness of butternut squash with the rich, earthy flavors of black beans and spices. In just 45 minutes, you can whip up a delicious meal that serves six, making it an ideal choice for family dinners or meal prep. Get ready to dive into a bowl of comfort that’s both satisfying and guilt-free!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 1 can diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Peel and dice the butternut squash into small cubes, ensuring they are uniform in size for even cooking. Chop the onion and bell pepper, and mince the garlic cloves.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent and the bell pepper softens.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced butternut squash to the pot. Stir to combine all the vegetables, and cook for another 5 minutes, allowing the squash to begin softening.
- Sprinkle in the chili powder, cumin, salt, and pepper. Stir well to coat the vegetables with the spices, allowing them to toast for about 1 minute to enhance their flavors.
- Pour in the vegetable broth and add the can of diced tomatoes (with their juices) to the pot. Stir everything together, ensuring the squash and spices are well incorporated.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the butternut squash is tender and cooked through.
- After the squash is tender, add the drained and rinsed black beans to the pot. Stir to combine and let the chili simmer for an additional 5 minutes to heat the beans through.
- Taste the chili and adjust the seasoning with more salt and pepper if needed. If you prefer a spicier chili, feel free to add a pinch of cayenne pepper or your favorite hot sauce.
- Once the chili is ready, remove it from the heat and let it sit for a few minutes before serving. This allows the flavors to meld together.
- Serve the vegan chili hot, garnished with your favorite toppings such as avocado, cilantro, or a squeeze of lime juice. Enjoy your delicious and hearty Vegan Chili with Butternut Squash and Black Beans!
Tips
- Prep Ahead: To save time, you can chop your vegetables a day in advance. Store them in the fridge to make cooking day a breeze!
- Uniform Cuts: Make sure your butternut squash is diced into uniform pieces to ensure even cooking. This will help achieve that perfect tender texture.
- Sautéing Vegetables: Don’t rush the sautéing process! Allow the onions and bell peppers to soften and develop flavor before adding the garlic, which can burn quickly if added too soon.
- Spice it Up: If you like your chili with a kick, feel free to add a pinch of cayenne pepper or your favorite hot sauce during cooking. Adjust the spice level to suit your taste!
- Let it Simmer: Allow the chili to simmer for the full 20 minutes to let the flavors meld together beautifully. The longer it simmers, the richer the taste will be.
- Garnish for Extra Flavor: Serve your chili with toppings like avocado, fresh cilantro, or a squeeze of lime juice to elevate the flavors and add a refreshing touch.
- Store for Later: This chili keeps well in the fridge for up to a week and can be frozen for up to three months. Perfect for meal prep or quick lunches!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
