Butternut Squash Black Bean Chili

The Culinary Medicine team has a recipe for a filling and festive Butternut Squash Black Bean Chili, perfect for cozy autumn nights!

Butternut Squash Black Bean Chili

Butternut Squash Black Bean Chili Ingredients (Serves 4)

  • 1⁄2 medium butternut squash, seeded, peeled and 1” dice 1⁄2 large yellow onion, chopped
  • 1⁄2 red bell pepper, chopped
  • 2 cloves garlic, crushed
  • 1 Tbsp. olive oil
  • 14.5 oz. can diced tomatoes, no salt added
  • 15.5 oz. can black beans, low sodium, drained and rinsed 1-2 cup water
  • 1 1⁄2 Tbsp. chili powder
  • 1 Tbsp. oregano
  • 1 Tbsp. basil
  • 1⁄2 tsp. broth concentrate (optional)
  • Salt and pepper to taste


  1. In a large saucepan, heat oil over medium heat and add butternut squash.
  2. Stir until it is lightly golden, about 10-15 minutes.
  3. Add onion, garlic, and bell pepper and sauté for another 5 minutes.
  4. Add tomatoes, beans, water, salt, pepper, broth concentrate if using, herbs and spices. Bring to a boil.
  5. Cover and reduce heat to simmer and cook for another 20-30 minutes or until vegetables are soft.
  6. Serve with brown rice or couscous.

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