Black Bean Chili with Winter Squash Recipe | Vegetarian Times Skip to main content

Black Bean Chili with Winter Squash



Ingredient Line: 
1 medium or 2 small winter squashes (acorn or butternut)
Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
1 large onion, chopped
Ingredient Line: 
2 to 3 cloves garlic, minced
Ingredient Line: 
1 medium green bell pepper, diced
Ingredient Line: 
2 (16-oz.) cans black beans, drained and rinsed
Ingredient Line: 
28-oz. can diced tomatoes
Ingredient Line: 
4-oz. can chopped mild green chilies
Ingredient Line: 
1 tsp. ground cumin
Ingredient Line: 
½ tsp. dried oregano


  1. Cut each squash in half, scoop out seeds, and place in a microwave-safe container with 1/4 inch of water. Cover and microwave until tender, allowing 2 to 3 minutes per squash half. Remove squash and let cool, then peel and cut into chunks.
  2. In large pot, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add remaining ingredients except squash and salt and mix well. Bring to a boil. Reduce heat and simmer gently 15 minutes. Stir in squash and season to taste with salt. Serve warm.

Nutrition Information: 

8 g
Total Fat: 
3 g
Saturated Fat: 
1 g
29 g
8 mg
10 g
6 Servings

Comments on this Recipe

My husband made this. We chose to add a little more spice and garlic, and it was absolutely awesome. Make sure the squash gets cooked as much as you like it. Ours needed to be cooked a little longer because we like softer squash.

It has potential with some modifications. Add extra cumin and some chili powder. Next time I'll cook the squash less in the microwave and add it to the rest of the ingredients a little sooner so it absorbs more flavor.

This was probably the best chili I have ever eaten (non-vegans add sour me)! It was definitely evidence that vegetarian food can be as tasty, if not much tastier, than meat-based dishes.

so good, and SO filling!

fun to make. added some butter,sugar and peanut butter to bring out flavor from the squash. might not add as many tomatoes or beans next time.

I gave this recipe to my college age daughter because it's so easy and yet so good. I even had her use froze butternut squash to make it even easier! Delicious!

Loved it! Some friends stopped by for dinner and this was a hit. I added some leek, used a couple pickled jalapeños instead of the green chilis and made cornbread for the side. Really loved the taste of the hot peppers without chili powder; will definitely make this again!