Black Bean and Butternut Squash Chili
Butternut squash, corn, and fire roasted tomatoes pair with black beans in this hearty Butternut Squash Chili recipe. It’s a delicious vegetarian chili that’s made with just 8 basic ingredients!
You Won’t Miss the Meat in This Butternut Squash Chili!
I love a traditional bowl of ground beef chili, but I also love to get creative with my recipes and try different flavor combinations.
Because I know not everyone wants to eat a super beefy soup every week, I kept this chili meatless and loaded it up with fire roasted tomatoes, roasted corn, and roasted butternut squash for a colorful vegetarian dinner.
Here’s why I think you should make it too:
✔ Easy Weeknight Dinner: I can make a batch earlier in the day and keep it warm in the Crockpot while I spend the rest of the day recovering from the holidays…and it is great as leftovers!
✔ Great for Meal Prep: I actually think leftover chili tastes even better than a fresh batch. The flavors have time to mingle in the fridge and come together beautifully.
✔ Bold Southwestern Flavor: Instead of chili powder, I seasoned this veggie chili with my favorite homemade southwestern spice blend. You can use any blend of spices you like, but I love the smoky flavor this particular blend adds.
Enjoy!
-Katie
The 8 Ingredients You’ll Need
A full list of ingredients can be found in the recipe card below, but here’s an overview of what goes into this black bean and butternut squash chili.
- Olive Oil — For tossing the veggies before roasting.
- Butternut Squash — If you’re short on time, you can find pre-cut butternut squash cubes in the refrigerated section of most produce aisles.
- Corn — If you’ve got fresh corn, use it! Otherwise I prefer roasting canned corn when it’s not corn season.
- Poblano Pepper — Adds a subtly earthy, smoky flavor, but not much spice.
- Yellow Onion — Roasting the onion enhances its natural sweetness.
- Bush’s Black Chili Beans — Do NOT drain the chili beans before adding them to the chili. The chili beans are packed with flavor and are what makes this recipe shine.
- Fire Roasted Tomatoes — You can sub in regular canned tomatoes, but your chili will lack the smoky depth that fire roasted tomatoes add.
- Southwestern Spice Blend — You can make your own or buy your favorite store blend.
- Optional Toppings — You’re welcome to top your chili with anything you’d like, but a few of my go-to chili toppings include crushed tortilla chips, sliced avocado, sour cream, shredded cheddar, chopped cilantro, and / or jalapeño slices.
Want to Make it Spicy? Here’s How
This butternut squash chili isn’t super spicy, but if you’d like to turn up the heat you’re welcome to add a dash of chili powder or crushed red chili flakes. You could also squirt a little hot sauce onto your bowl.
How to Make Black Bean Chili with Butternut Squash
- Roast the veggies. Roasting the butternut squash, corn, and onion adds smokiness to the final dish. The vegetables should finish roasting in about 20 minutes in a 425ºF oven.
- Make the chili base. While the veggies are roasting, I like to combine the chili beans and fire roasted tomatoes in a big pot and get them heating up.
- Combine all of the ingredients. Transfer the roasted veggies to the pot with the beans and season with the Southwestern spice blend.
- Simmer for 20 minutes. You can certainly simmer the chili for longer, but 20 minutes is the minimum!
Have leftovers? Enjoy the chili as is or spoon it over baked potatoes or rice to make it last a little longer.
What to Serve on the Side
I usually serve my chilis with cornbread or a side salad. Just something easy to round out the meal!
More Easy Chili Recipes You’ll Love
Stay Inspired in the Kitchen!
Want more delicious recipes, kitchen tips, and meal inspiration? Sign up for the Good Life Eats Newsletter and get:
✔ Tried-and-true recipes—from quick weeknight meals to special occasion favorites.
✔ Seasonal meal ideas—helping you make the most of fresh, in-season ingredients.
✔ Time-saving kitchen tips—boosting your confidence and creativity in the kitchen.
Black Bean and Butternut Squash Chili Recipe
Butternut squash, corn, and fire roasted tomatoes pair with black beans in this hearty vegetarian chili recipe.
Ingredients
- 1 tablespoon olive oil
- 2 1/2 cups Butternut Squash Cubes, cut into 1/2-inch chunks and patted dry
- 1 can corn, drained and patted dry
- 1 poblano pepper, cut into 1/2 inch pieces
- 1 medium yellow onion, cut into 1/2 inch pieces
- 3 cans Bush's Black Chili Beans
- 1 can Fire Roasted Tomatoes with Garlic
- 2 - 3 teaspoons of your favorite Southwestern spice blend
Instructions
- Roast the vegetables. Preheat the oven to 425ºF. In a large mixing bowl, combine the olive oil, butternut squash, corn, poblano pepper, and onion. Toss to coat the vegetables with oil. Transfer to a large baking sheet and roast for 15 - 25 minutes, or until the vegetables are tender and slightly blackened.
- Meanwhile, make the chili base. Place a large soup pot on the stove over medium heat. Add the black chili beans and tomatoes to the pot and bring to a boil, stirring every few minutes.
- Add the roasted vegetables to the pot. Decrease the heat to low. After the vegetables have finished roasting, transfer them to the bean mixture. Stir in the Southwestern seasoning.
- Simmer for 20 minutes. Once the chili has thickened slightly and is heated through, it's ready to serve!
Notes
Serve with a side of tortilla chips or cornbread muffins.
Optional toppings include: sour cream, cheddar cheese, avocado slices, sliced green onions, chopped cilantro, and/or jalapeño slices.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 284mgCarbohydrates: 22gFiber: 6gSugar: 7gProtein: 3g
Gina @ Running to the Kitchen says
Such a hearty, delicious sounding dish for winter. Winter squash is always a great addition to chili!
Robyn @ Simply Fresh Dinners says
Hi Katie,
I’ve been looking for a new chili recipe and this one is going on my table soon! Love the addition of butternut squash and fire-roasted tomatoes are the best!
Thanks for a great recipe. Sharing 🙂
Lauren Kelly Nutrition says
I absolutely love everything about this chili! Yay for butternut squash!
TidyMom says
I’m always looking for new chili recipes! This one has me drooling Katie! and you pictures, as always, and incredible!!
Katie Goodman says
Thanks, Cheryl!
Cookin Canuck says
I love the simplicity and healthy benefits of this chili (bring on the beans and butternut squash)! This is something my family would fall in love with instantly.
Liz @ The Lemon Bowl says
I love the combination of black beans and butternut squash! I could eat this every day!
Katie Goodman says
Thanks 🙂
Amy says
I have an extra butternut squash, I think I will try his.
Katie Goodman says
Enjoy!
Sandy @ RE says
Katie, this looks amazing. Love how simple the chili recipe is!!
Katie Goodman says
Thanks, Sandy! Sometimes simple is really nice.