Black Bean & Butternut Squash Chili


The fall weather is not cooperating here in Missouri but I'm doing all the fall things any way. Jeans and boots? Yes. Pumpkin everything? Yes. Soups and stews? Yes. Even if it is 90 degrees out, I'm not giving in! This recipe has fall written all over it and is one of my favorite ways to eat butternut squash. Butternut squash is slightly sweet and similar in taste to pumpkin. It is a great source of Vitamin A, Vitamin C, and fiber. Don't be intimidated by it's tough exterior! It is easy to peel and cut up with a sharp knife and veggie peeler. Check out the The Kitchn's tutorial for more on how to peel and cut up a butternut squash into cubes, as this recipe calls for.


This recipe is from a plant based cookbook called Vegan Planet. While I don't believe in diets, I do have a heart for veganism as it was what initially got me interested in nutrition at the age of 13, when I decided to follow a vegan diet out of compassion for animals. My parents were concerned that it was not a healthy diet for a growing teen, so I spent a lot of time researching nutrition to help build my case to them that it could be.  I stayed vegan for nearly 7 years before I was not able to follow it in a healthy way, found it too restrictive, and honestly missed cheese wayyyyy too much.

I couldn't write this post without sharing the story of the first time I made this chili. At the end of cooking, just before serving it up, I decided to add a little fresh ground pepper to the pot. Unfortunately, the pepper grinder I was using broke and spilled it's entire contents of peppercorns straight into the soup. It was one of those moments where you don't know whether to laugh or cry. I did my best to salvage what I could, carefully removing peppercorns with each spoonful. So note to self: make sure your pepper grinder is working properly before using directly over your entire finished recipe. ;)


This soup is so filling and hearty, with plenty of protein from the black beans. Keep in mind that when you make this, it will make a lot! It is great as leftovers! It does freeze well and leftovers will keep in the fridge for up to a week. What is your favorite fall recipe? Share below!



Butternut Squash & Black Bean Chili

Course: DinnerLunchMain DishSoup
Cuisine: Gluten FreeVegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6


  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium jalapeno, seeded and minced
  • 1 14.5 ounce can unsalted diced tomatoes
  • 1 cup water
  • 1 cup apple juice (optional)
  • 1/4 cup tomato paste
  • 2 tbsp chili powder
  • 1 tsp salt
  • 1 medium butternut squash (seeded, peeled, and diced into cubes)
  • 2 14.5 ounce cans black beans, drained and rinsed


  1. In a large stock pot or sauce pan, heat olive oil over medium high heat. Add onions, garlic, and jalapeno and cook for about 5 minutes until onions are softened.

  2. Add remaining ingredients, except for the black beans, and stir until well combined. Cover pot with lid and cook over medium high heat for 30 minutes, stirring on occasion, until squash is tender.

  3. Stir in the black beans and leave uncovered, cooking for an additional 15 minutes. Serve immediately.

Recipe Notes

Recipe adapted from Vegan Planet cookbook.