Vegan Butternut Squash and Black Bean Chili Recipe

Looking for a hearty, flavorful, and satisfying vegan chili recipe? This Vegan Butternut Squash and Black Bean Chili is the perfect dish for a chilly evening or a cozy weekend meal. It’s packed with nutrients, protein, and warming spices, making it a healthy and delicious option for everyone, vegan or not! This recipe is also incredibly easy to customize to your liking – add more heat, use different beans, or throw in your favorite veggies.

Why You’ll Love This Chili

This chili is more than just delicious; it’s also incredibly versatile. It’s:

• Vegan and Gluten-Free: Perfect for dietary restrictions.
• Easy to Make: Minimal prep time and simple ingredients.
• Packed with Flavor: The combination of butternut squash, black beans, and spices creates a truly unique and delicious flavor profile.
• Healthy and Nutritious: Loaded with vitamins, minerals, and fiber.
• Freezable: Make a big batch and enjoy it later!

Ingredients

Here’s what you’ll need:

• 1 medium butternut squash, peeled, seeded, and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and minced (optional)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained (optional)
• 1 cup vegetable broth
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, vegan sour cream

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, bell pepper, and jalapeno (if using) and cook for another 3 minutes.
3. Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, until fragrant.
4. Add butternut squash, crushed tomatoes, black beans, kidney beans (if using), and vegetable broth. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or until the butternut squash is tender.
5. Season with salt and pepper to taste.
6. Serve hot with your favorite toppings!

Tips and Variations

• Spice it up: Add more jalapeno or a pinch of cayenne pepper for extra heat.
• Add more veggies: Corn, zucchini, or sweet potatoes would also be delicious in this chili.
• Use different beans: Pinto beans or cannellini beans are great alternatives to black beans.
• Make it in a slow cooker: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.

Enjoy this delicious and easy Vegan Butternut Squash and Black Bean Chili! Be sure to search for other great vegan recipes on our site. We’re constantly adding new and exciting plant-based meals. Happy cooking!

Ingredients:
butternut squash, olive oil, onion, garlic, red bell pepper, jalapeno, chili powder, cumin, smoked paprika, oregano, crushed tomatoes, black beans, kidney beans, vegetable broth, salt, pepper, avocado, cilantro, vegan sour cream

Tags:
Vegan, Butternut Squash, Black Bean Chili, Recipe, Chili, Vegan Recipe, Gluten-Free, Easy Recipe, Healthy, Nutritious, Butternut Squash Recipe, Black Bean Recipe, Plant-Based, Vegetarian, Dinner, Lunch, Comfort Food, Fall Recipe, Winter Recipe, Spicy, Customizable, Freezable, Slow Cooker, One-Pot Meal, Olive Oil, Onion, Garlic, Bell Pepper, Jalapeno, Chili Powder, Cumin, Smoked Paprika, Oregano, Crushed Tomatoes, Kidney Beans, Vegetable Broth, Avocado, Cilantro, Vegan Sour Cream, Corn, Zucchini, Sweet Potatoes, Pinto Beans, Cannellini Beans