RECIPE: Black Bean and Butternut Squash Chili



My all-time favorite meatless chili — I haven’t found a meatless one that bests this colorful plant-based combo. People always ask for the recipe. The color combination — orange butternut, black beans, and corn — make it a Halloween treat. It comes together quickly with home staples and fall squash and corn.


1 tablespoon olive oil

2 large onions, coarsely chopped

4 to 5 cloves garlic, minced

2 bay leaves

1 tablespoon cumin

1 tablespoon oregano

1/2 teaspoon black pepper

1 tablespoon chili powder

1/4 teaspoon cloves

1/8 teaspoon cayenne pepper

2 (28-ounce) cans whole tomatoes 

1 medium butternut squash, peeled and diced (about 4 cups)

1 can black beans, rinsed well

2 cups fresh corn 

salt and pepper

Garnish, chopped cilantro, about 1 bunch


  1. Sauté onions in oil until translucent, about 10 to 15 minutes. Add

garlic and sauté another 2 minutes. Add spices and continue cooking while

stirring to prevent burning, about 1 minute. Add tomatoes and break apart

with a masher. Add squash to pot and add water, if necessary, to cover.

Bring to a boil, turn down heat to a simmer, and cover. Let simmer for about

20 minutes until squash is tender.

  1. Add black beans and corn, and simmer to let flavors blend.

Remove bay leaves. Season with salt. Garnish with cilantro.

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  1. I made the vegetarian chili recipe tonight. It was a big hit! I made a few alterations, added some Braggs amino liquid at the end and topped bowls off with cheddar cheese.


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