Chipotle Butternut Squash Black Bean Chili is a hearty, flavorful, smoky chili with a hint of sweetness that is an easy, healthy, one-pot meal.
Initially, when I sat down to write this post, we had been hit with 2 snowstorms in one week. That kind of cold snowy Montreal weather truly called for this delicious hot bowl of chili. Well, the weather has changed a lot since then. Mother Nature has blessed us with mostly sunny warmer days and the snow is melting away. So before Spring is truly upon us and we’re ready to ditch all the warm hearty meals, I figured I better get this post up quick!
I love a good chili! It’s my go-to comfort meal on cold winter days. Just like all of my recipes here, this Chipotle Butternut Squash Black Bean Chili recipe is vegetarian, and EASILY vegan if you skip the greek yogurt (or sour cream) and cheese garnish, or replace them with vegan options. It’s so warm, comforting and delicious, and dare I say that it doesn’t even need meat! Don’t worry, I’m not here to convince you to change up your diet but this does make for a really great meatless Monday meal.
This might possibly be my favorite chili recipe that I’ve made in a while, but maybe I’m biased simply because I believe that any dish with chipotle is 100 times better than without! I’ll admit that I have an obsession with chipotle and #NoShame! It adds an underlying heat with the taste of smoke, which makes it the perfect addition to chili. Aside from this recipe being a total hit because of the addition of some amazing ingredients, it’s also a hit because the recipe can be easily made in the crockpot or on the stovetop. So, for all you busy mamas, this one’s for you!
Chipotle Butternut Squash Black Bean Chili
Chipotle Butternut Squash Black Bean Chili is a hearty, flavorful, smoky chili with a hint of sweetness that is an easy, healthy, one-pot meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 1x
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 2 red bell peppers, chopped
- 1 small butternut squash (1½ pounds or less), peeled and chopped into ½-inch cubes
- 4 garlic cloves, pressed or minced
- 1 tablespoon chili powder
- 2–3 chipotle chili pepper in adobo
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
- 1 small can (14 ounces) diced tomatoes, including the liquid
- 2 cups vegetable broth (or one 14-ounce can)
- Salt and Pepper, to taste
- Optional: Chopped fresh cilantro, red pepper flakes, shredded cheese, greek yogurt, avocado**
Instructions
- In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
- Turn the heat down to medium-low and add the garlic, chili powder, chopped chipotle peppers, cumin, and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the black beans, tomatoes and their juices, and broth. Stir to combine and cover for about 50 minutes to an 1 hour, stirring occasionally.
- Once the butternut squash is tender and the liquid has reduced a bit, your chili is ready. Add some salt and pepper to taste. Serve in bowls as is with toppings of your choosing, or serve on a bed or rice or quinoa.
Notes
For a full vegan chili, omit the cheese and greek yogurt toppings
If you want to make this recipe in a slow cooker, cook 4 hours on high or 7-8 hours on low.
Bon Appétit!
-Kristeena
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[…] dying to try this Chipotle Butternut Squash Chili. I freaking love chili, guys. Like, love it hardcore. And I’m pretty traditional when it […]