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


  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash ( pounds or less), peeled and chopped into ½-inch cubes
  • 4 garlic cloves, pressed or minced
  • 1 tablespoon chili powder
  • 23 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**


  1. 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.
  2. 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.
  3. 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.


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.