Roasted Butternut Squash Black Bean Chili
Roasted butternut squash, roasted corn, and fire roasted tomatoes pair with black beans in this hearty, 7 ingredient meatless Roasted Butternut Squash Black Bean Chili.
Over the past few days I’ve been working hard to get laundry done and put away from our trip visiting family, bedrooms organized again, and all the Christmas decor put away. What I haven’t been doing is worrying about what’s for dinner.
After all the busyness of the last two holiday months, I really appreciate the simplicity and versatility of a big pot of chili for dinner.
This Roasted Butternut Squash Black Bean Chili is something hearty and simple to prepare that I can make earlier in the day and keep warm in the crockpot while I spend the rest of the day recovering from the holidays…and it is great as leftovers!
I have quite the collection of Black Bean Recipes. I love all beans and I think they’re a great pantry staple. But, if I had to choose just one bean to keep in my pantry it would probably be black beans.
Black beans are definitely one of my favorite beans for making chili with. I love a traditional bowl of Beefy Kidney Bean Chili, but I also love to get creative with my recipes and try different beans and different flavor combinations.
Because it is January and we’re all trying to get our healthy habits back on track after the calorie-fest that is known as the holiday season, I kept this Roasted Butternut Squash Black Bean Chili meatless and loaded it up with fire roasted tomatoes, roasted corn, and roasted butternut squash for a colorful bowl of meatless chili.
You won’t believe how much flavor is in this simple, 7-ingredient recipe!
WIN A TRIP TO NYC!
Do you love experimenting with chili recipes, too? If so, you (and a guest) could be the lucky winners of a trip to NYC. The Daily Meal and Bush’s Beans have collaborated for a fun Chili Cook Off Contest. Just submit your original recipe using BUSH’S® Beans for a BUSH’S Beans Kitchen Collaboration Demo Video.
In New York, you’ll get to pair up with BUSH’S Expert Chef Jeffrey Saad for some fun kitchen experimentation. Jeffrey is tons of fun. I’ve met him and cooked alongside him and he always has great energy and delicious cooking tips to share.
After you film your demo video, it will be featured on The Daily Meal video network for their 15.3MM monthly users to see!
ENTER THE #BUSHSCHILICOOKOFF
Contest ends on January 8th, and winners will be selected by The Daily Meal editorial team based on the following recipe criteria:
- Photo Quality
Visit the Bush’s Beans website for official contest rules.
MORE CHILI RECIPES
Roasted Butternut Squash Black Bean Chili not your thing? Another option for Black Bean Chili is this Pumpkin Black Bean Turkey Chili. If you like a more traditional chili, you’ll like this Beefy Kidney Bean Chili. If you want a chili that is really rich and hearty, try this Braised Short Rib and Bacon Chili. Or if you want a lighter and healthy chicken chili, then this White Bean Chicken Chili Verde will be perfect!
I love to serve this Roasted Butternut Squash Black Bean Chili topped with avocado slices and plenty of tortilla chips for scooping. Logan and Madeline think you can’t go wrong with a side of these Honey Corn Bread Muffins.
What is your favorite type of chili?
Roasted Butternut Squash Black Bean Chili
Yield: serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Roasted butternut squash, roasted corn, and fire roasted tomatoes pair with black beans in this hearty, meatless Roasted Butternut Squash Black Bean Chili.
- 1 tablespoon olive oil
- 2 1/2 cups 1/2 inch cubes Butternut Squash, 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
Preheat the oven to 425 degrees F.
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 at 425 degrees F for 15 - 25 minutes, or until the vegetables are tender and slightly blackened.
Meanwhile, place a large soup pot, such as a dutch oven, on the stove over medium heat. Add the black chili beans and the tomatoes to the pot and bring to a boil, stirring every few minutes. Decrease the heat to low.
After the vegetables have finished roasting, transfer them to the bean mixture. Stir in the southwestern seasoning. Simmer for 10 minutes. Serve.
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.
This post is sponsored by Bush’s Beans. I have been compensated for my time, but all opinions are my own.