Roasted Butternut Squash Black Bean Chili

Roasted butternut squash, roasted corn, and fire roasted tomatoes pair with black beans in this hearty, 7-ingredient vegetarian chili recipe. Trust me, you’re going to love this butternut squash chili!

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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 vegetarian butternut squash chili for dinner.

This roasted butternut squash 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 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 vegetarian chili.

You won’t believe how much flavor is in this simple, 7-ingredient recipe!

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Butternut Squash Chili Ingredients

To make this vegetarian butternut squash chili, you’ll need:

• Olive oil
• Butternut squash
• Canned corn
• Poblano pepper
• Yellow onion
• Bush’s Black Chili Beans
• Fire roasted tomatoes
• Southwestern Spice Blend

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card!

How to Make Butternut Squash Chili

This vegetarian black bean chili comes together in under an hour, and most of that time doesn’t require any hands on prep work!

1. In a large mixing bowl, combine the olive oil, butternut squash, corn, poblano pepper, and onion.
2. Transfer to a large baking sheet and roast at 425 degrees F for 15 – 25 minutes.
3. Add the black chili beans and the tomatoes to a pot on the stove and bring to a boil.
4. Once roasted, stir in the veggies.
5. Stir in the southwestern seasoning, then simmer for 20 minutes before serving.

I love to serve this butternut squash black bean chili 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.

Can I Freeze Butternut Squash Chili?

Yes, although I recommend freezing this vegetarian butternut squash chili in individual freezer-safe containers so that you can reheat a single serving at a time for quick lunches and dinners.

My Favorite Chili Toppings

You’re welcome to top this butternut squash black bean chili with anything you’d like, but a few of my go-to chili toppings include:

• Crushed tortilla chips
• Sliced avocado
• Sour cream
• Cheddar cheese
• Sliced green onions
• Chopped cilantro
• Jalapeño slices

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Tips for Making Butternut Squash Chili

This vegetarian black bean 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 of chili if not everyone in your family handles spice well.

Make sure you do NOT drain the chili beans before adding them to the butternut squash chili. The chili beans are packed with flavor and are what makes this chili shine.

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. You can serve leftover butternut squash chili as is, or spoon it over baked potatoes or rice to make it last a little longer.

More Homemade 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!

In this Cheesy Chicken Enchilada Chili, tender chunks of chicken, black beans, diced tomatoes, and corn simmer in a creamy, cheesy, enchilada flavored chili base for a creative take on a bowl of chili.

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What is your favorite type of chili?

Roasted Butternut Squash Black Bean Chili

Yield: serves 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Roasted butternut squash, roasted corn, and fire roasted tomatoes pair with black beans in this hearty, meatless Roasted Butternut Squash Black Bean Chili.

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Ingredients

• 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

Instructions

1. Preheat the oven to 425 degrees F.
2. In a large mixing bowl, combine the olive oil, butternut squash, corn, poblano pepper, and onion.
3. Toss to coat the vegetables with oil.
4. 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.
5. Meanwhile, place a large soup pot, such as a dutch oven, on the stove over medium heat.
6. Add the black chili beans and the tomatoes to the pot and bring to a boil, stirring every few minutes.
7. Decrease the heat to low.
8. After the vegetables have finished roasting, transfer them to the bean mixture.
9. Stir in the southwestern seasoning.
10. Simmer for 20 minutes. 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: 1
Amount Per Serving: Calories: 119Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 284mgCarbohydrates: 22gFiber: 6gSugar: 7gProtein: 3g

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This post is sponsored by Bush’s Beans. I have been compensated for my time, but all opinions are my own.