Best 4 Butternut Squash Black Bean Chili Recipes

Indulge in a culinary delight with our tantalizing Butternut Squash Black Bean Chili - a symphony of flavors and textures that will warm your soul. Dive into the depths of this hearty and wholesome chili, crafted with a chorus of diced butternut squash, tender black beans, and a medley of aromatic spices. The butternut squash, roasted to perfection, lends a sweet and creamy richness, while the black beans add a boost of protein and a satisfying bite.

But that's not all! Our collection of chili recipes goes beyond the classic, offering a tantalizing array of flavors to suit every palate. From the robust and smoky Chipotle Black Bean Chili to the zesty and tangy Vegetarian Chili, our recipes cater to a diverse range of tastes.

If you're craving a hearty and comforting meal, look no further than our Slow Cooker Turkey Chili, where succulent turkey, earthy beans, and a chorus of spices come together in perfect harmony. Or perhaps you're in the mood for a lighter, yet equally satisfying option? Our Turkey Pumpkin Chili is your perfect match, blending the sweetness of pumpkin with lean ground turkey and a medley of spices.

For those seeking a meatless marvel, our Vegetarian Chili will delight your taste buds with a symphony of colorful vegetables, beans, and a rich tomato-based broth. And if you're looking for a quick and easy fix, our 30-Minute Chili is your savior, delivering a burst of flavor in a fraction of the time.

So, gather your ingredients, ignite your culinary passion, and embark on a journey of taste with our Butternut Squash Black Bean Chili and the other chili recipes featured in this article. Let your kitchen be filled with the tantalizing aromas of slow-cooked goodness as you create a meal that will nourish your body and soul.

Let's cook with our recipes!

BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD

Black Bean Chili with Butternut Squash and Swiss Chard image

Provided by Bon Appétit Test Kitchen

Categories Soup/Stew Bean Leafy Green Vegetable Sauté Stew Low Fat Vegetarian Quick & Easy Low Cal High Fiber Butternut Squash Healthy Vegan Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

BLACK BEAN CHILI WITH BUTTERNUT SQUASH

Black Bean Chili with Butternut Squash image

Provided by Jeanne Kelley

Categories Bean Super Bowl Low Fat Vegetarian Low Cal High Fiber Dinner Butternut Squash Healthy Low Cholesterol Bulgur Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 19

Ingredients

1 1/2 tablespoons olive oil
2 onions, chopped
8 garlic cloves, chopped
2 1/2 chili powder
1 tablespoon ground coriander
2 14.5-ounce cans fire-roasted tomatoes
1 pound dried black beans, rinsed
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt
1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
1/2 cup quick-cooking bulgur
Sour cream
Coarsely grated hot pepper
Monterey jack cheese
Diced red onion chopped
Fresh cilantro
Pickled jalapeño rings
Ingredient info: Chipotle chiles in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores.

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

BLACK BEAN, SAUSAGE AND BUTTERNUT SQUASH CHILI

Black Bean, Sausage and Butternut Squash Chili image

Pretty healthy, but with an explosion of flavor. It's been suggested to let the chili refrigerate overnight to allow the flavors to meld. From NPR.

Provided by gailanng

Categories < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
3/4 lb chorizo sausage or 3/4 lb hot Italian sausage
1 large yellow onion, chopped
2 cups butternut squash, cubes cut into 1/2-inch squares
3 garlic cloves, minced
1 poblano pepper, membranes and seeds removed, cut into 1/2-inch pieces
1 jalapeno pepper, seeded, finely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
28 ounces can Italian plum tomatoes
1 1/2 cups chicken stock
2 tablespoons tomato paste
1 tablespoon sriracha asian garlic sauce, plus extra for serving
1 bay leaf
2 cups canned black beans, drained
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/4 cup chopped cilantro leaf, plus extra for garnish
chopped fresh avocado (to garnish)

Steps:

Heat olive oil in a stockpot or deep skillet over medium heat. Add sausages and brown on all sides. Transfer to a plate lined with a paper towel. When cool enough to handle, cut in 1/4-inch slices.
Add onion to pot and saute until softened, 3-4 minutes. Add squash, garlic and peppers. Saute 3 minutes. Add dry spices and cook, stirring, 1 minute. Add tomatoes, chicken stock, tomato paste, Sriracha and bay leaf. Simmer until squash is tender, about 20 minutes. Stir in black beans, sausage, salt and pepper. Simmer 10 more minutes. Taste to adjust seasoning.
Before serving, add cilantro. Serve in bowls garnished with additional cilantro, chopped avocado and a drizzle of sriracha.
(Chili may be made up to 24 hours in advance. Cool, cover and refrigerate. Re-warm over medium heat to serve.).

Nutrition Facts : Calories 450, Fat 25.9, SaturatedFat 8.9, Cholesterol 51.8, Sodium 1939.4, Carbohydrate 33.7, Fiber 10, Sugar 7.4, Protein 22.9

BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD

Black Bean Chili With Butternut Squash and Swiss Chard image

Got this recipe from my nutritionist. I use nearly twice as much Swiss Chard than the recipe calls for, but feel free to experiment, and use however much you want.

Provided by MarissaB

Categories Chard

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces
2 tablespoons chili powder
1 -2 teaspoon cinnamon
2 teaspoons ground cumin
3 (15 ounce) cans black beans, rinsed and drained
2 1/2 cups vegetable broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups coarsely chopped swiss chard leaves

Steps:

Heat oil in heavy large pot over medium-high heat.
Add onions and garlic; saute until tender and golden, about 9 minutes.
Add squash; stir 2 minutes. Stir in chili powder, cinnamon, and cumin. Stir in beans, broth, and tomatoes with juices. Bring to boil.
Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer.
Season to taste with salt and pepper.
Ladle chili into bowls and serve. Sprinkle with chopped cilantro or red onion if desired.

Nutrition Facts : Calories 469.9, Fat 9.2, SaturatedFat 1.4, Sodium 280.6, Carbohydrate 79.3, Fiber 26.2, Sugar 7.6, Protein 24.1

Tips:

For a richer flavor, roast the butternut squash before adding it to the chili. Roasting caramelizes the natural sugars in the squash, giving it a deliciously sweet and smoky flavor.
If you don't have time to roast the butternut squash, you can use pre-cooked squash from the grocery store. Just be sure to drain it well before adding it to the chili.
Black beans are a great source of protein and fiber. You can substitute other beans, such as pinto beans or kidney beans, if you prefer.
To make the chili spicier, add a teaspoon or two of chili powder or cayenne pepper. You can also add a diced jalapeño pepper for an extra kick.
Serve the chili with your favorite toppings, such as sour cream, shredded cheese, or diced avocado.

Conclusion:

This butternut squash black bean chili is a delicious and healthy meal that is perfect for a cold night. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy weeknight meal, give this chili a try. You won't be disappointed!