Main Dishes

Black Bean and Butternut Squash Chili

Are you as excited as we are that it’s finally soup season? That’s the best thing about autumn next to lighting candles and cozying up on the couch. Soups, stews, chilli – we absolutely love everything about it!

The best part about these foods is that you can make it in the morning and let it sit all day while the spices intensify and your kitchen begins to smell like comforting, fall goodness.

Black bean and butternut squash chili (6)

This recipe is so good – it’s hearty, warming and slightly spicy. The little bit of cinnamon in it makes it feel like a true autumn meal. Topped with seasoned avocado, that adds a little freshness, it’s a treat that will satisfy all kinds of eaters!

Black bean and butternut squash chili (2)Black bean and butternut squash chili (5)

If you’d like a richer flavor of butternut squash you can roast it with rosemary, garlic cloves and a bit of sea salt before adding it to the chili (and adjust the cooking time on the stove). It takes a bit longer but it’s definitely worth it if you have the time.

We hope you’ll love this chili as much as we do!

Black bean and butternut squash chili

Black Bean and Butternut Squash Chili

Serves 4-6

2 tablespoons extra virgin olive oil
1 medium-sized red onion, diced
1 large red bell pepper, chopped finely
1 small jalapeño, minced
1-2 clove garlic, squeezed
1 1/2 cup / 350 ml vegetable broth
2 teaspoons apple cider wine vinegar
One 15 ounce / 425 g can crushed tomatoes
2 cups diced butternut squash
2 teaspoons chili powder
Ground cinnamon, to taste
Sea salt, to taste
18 ounces / 500 g cooked black beans, drained
2 tablespoons chopped fresh cilantro

Avocado Topping
1 avocado, diced
1 teaspoon chopped spring onions
1 tablespoon lemon juice
4 sprigs fresh cilantro

Heat the oil in a large saucepan over medium heat. Add onion, bell pepper and jalapeño. Sauté for a few minutes until the onion is lightly caramelized. Add garlic and sauté for another 30 seconds.

Add broth, vinegar, butternut squash, tomatoes, chili powder, cinnamon and salt. Bring to a boil over high heat. Reduce the heat to low, cover and let simmer until all of the vegetables are softened, about 25 minutes.

Stir in the beans and let simmer uncovered over low heat, stirring occasionally, until the desired consistency is reached, about 10 minutes. Stir in chopped cilantro and adjust seasoning.

Avocado Topping
In a bowl, season the avocado with lemon juice, olive oil, chopped cilantro and chopped spring onions. Add salt & pepper to taste and toss well.

Serve the chili in bowls, top with the seasoned avocado and garnish with cilantro sprigs.

Buon Appetito!

If you give this recipe a try, let us know by leaving a comment! And be sure to show us by taking a picture and tagging it #foodieawareness on Instagram. We love seeing what you come up with!

Black bean and butternut squash chili (7)

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  • Reply Virginie | Elle & Gourmande October 9, 2015 at 8:00 pm

    Looks really delicious, I love it. The little avocado topping makes all the difference and I’d love to add a spoon of sour cream 😉

    • Reply foodieawareness October 11, 2015 at 6:37 pm

      Thank you so much! I think sour cream could be a great option as a topping!

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