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Butternut Squash Chili


1 tbsp Extra Virgin Olive Oil

4 cups Butternut Squash (peeled, chopped into 1/2-inch pieces)

1/2 cup Red Onion (chopped)

1 Red Bell Pepper (chopped)

1/2 tsp Cumin

1 1/2 tsps Chili Powder

3/4 tsp Sea Salt

2 cups Black Beans (drained, rinsed)

3/4 cup Vegetable Broth

1 1/2 cups Diced Tomatoes


  1. Heat the oil in dutch oven or pot over medium heat. Once hot, add in the squash, onion and bell pepper and saute for five minutes.

  2. Reduce the heat to medium-low and add the cumin, chili powder, salt, beans, broth and tomatoes. Simmer covered for 25 to 30 minutes, until the squash is cooked through some of the liquid has reduced.

  3. Season with salt to taste and divide into bowls, serve and enjoy!



Refrigerate in a sealed container for up to four days or freeze for up to two months.


One serving is equal to about 1 1/2 cups of chili.


Add more spice such as cayenne.

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