Hidden Veggie Vegan Chili with Black Beans and Butternut Squash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A robust vegan chili packed with black beans and finely diced butternut squash that melts into the sauce, adding natural sweetness and creaminess. This american-inspired vegan (vegan, gluten free) ready in about 60 minutes pairs large yellow onion, diced, medium red bell pepper, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 1 medium diced red bell pepper, and 4 minced garlic cloves. Sauté for 5 minutes until softened and aromatic.
  2. Step 2: Stir in 2 cups peeled and diced butternut squash and cook for 3-4 minutes until edges begin to soften.
  3. Step 3: Add 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook spices for 1 minute until fragrant.
  4. Step 4: Pour in 1 can (14.5 oz) diced tomatoes, 2 tbsp tomato paste, 2 cups vegetable broth, and 3 cups drained and rinsed black beans. Stir well to combine.
  5. Step 5: Bring the chili to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until the butternut squash is tender and the chili thickens. Stir occasionally.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

How long does Hidden Veggie Vegan Chili with Black Beans and Butternut Squash take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hidden Veggie Vegan Chili with Black Beans and Butternut Squash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large yellow onion, diced from drying out.

Can I substitute ingredients in Hidden Veggie Vegan Chili with Black Beans and Butternut Squash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hidden Veggie Vegan Chili with Black Beans and Butternut Squash for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Hidden Veggie Vegan Chili with Black Beans and Butternut Squash vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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