Vegan Butternut Squash & Black Bean Chili

By • September 20, 2015 1 Comments

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Author Notes: This chili is absolutely everything you’d ever need in a chili. It’s super hearty with the best meaty texture, packed with filling fiber, so ideal for chilly football tailgates, brimming with spices and a rich flavor, warming on a cool night, and oh yeah – it’s vegan!

Now, don’t let the V-word scare you. Embrace the veggies and dive spoon first into this hearty bowl while you contemplate why you ever asked vegans and vegetarians where they got their protein in the first place. And fellow non-meat eaters, the next time someone asks you that dreaded question, just simply print out this recipe and hand it to them instead.

Because, oh man, this chili is hearty and protein packed. Black beans and quinoa bulk up the protein count while adding in tons of digestive happy fiber. Not to mention, the quinoa gets cooked while your chili bubbles away on the stove and creates the best nourishing texture in every bite. Butternut squash provides a touch of sweetness, Vitamin A for an immunity boost, and more cholesterol lowering fiber. All of the delectable spices, plus a bit of cacao, create the best aroma and provide your chili with oh my gosh this is vegan flavor and taste.


Serves 4

  • 1 small butternut squash, peeled and diced (2 pounds or less)
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, diced
  • 4 cloves garlic, diced
  • 2 tablespoons olive oil
  • 1/2 cup quinoa, uncooked
  • 1 (14 oz) can diced tomatoes, including liquid
  • 1 (14 oz) can black beans, drained and rinsed
  • 2 1/2 cups vegetable broth, low sodium if possible
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/4 teaspoon cacao, or cocoa powder
  • 1/4 teaspoon cinnamon
  • 1 avocado, diced (to garnish)
  • 1 bunch fresh cilantro, roughly chopped (to garnish)
  • pinches sea salt & pepper, to taste
  1. In a large dutch oven or sauce pot, heat 2 T olive oil over medium heat. Add in butternut squash, onion, bell pepper, jalapeño, and garlic and sauté for 10 minutes, stirring every now and then, until onions appear translucent.
  2. Lower the heat to medium-low and add in the spices, uncooked quinoa, tomatoes, black beans, vegetable broth, and freshly ground sea salt and pepper to taste. Cover chili and let bubble away on medium-low heat for about an hour, stirring occasionally.
  3. When chili is done, serve in individual bowls and top with diced avocado and a sprinkle of fresh cilantro if desired. Feel free to drizzle with hot sauce (Sriracha is amazing) if you want a spicier chili. Enjoy!

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