Hidden Veggie Vegan Chili with Black Beans and Butternut Squash

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 recipe (gluten free), ready in about 60 minutes, pairs yellow onion, diced, 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 rice, quinoa, or a quick salad. 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.

Ingredients

• 3 cups black beans, cooked or canned, drained and rinsed
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, canned
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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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.