Butternut Squash & Black Bean Chili

Veggies, grains, herbs, spices—this chili's got it ALL.
Publish date:
butternut squash black bean chili

Recipe by Sara Forte

Start to Finish: 35 minutes

Servings: 4


  • 2 tbsp. avocado or olive oil

  • 6 scallions, sliced, dark-green parts reserved for garnish

  • 1 red bell pepper, seeded and chopped

  • 3 cloves garlic, finely chopped

  • 1/2 small butternut squash, peeled and chopped (about 3 cups)

  • 2 cups vegetable stock

  • 1 can (about 15 oz.) black beans, rinsed

  • 1 can (about 14.5 oz.) diced fire-roasted tomatoes

  • 1/3 cup bulgur

  • 2 tbsp. chili powder

  • 1 tbsp. finely chopped chipotle pepper in adobo sauce

  • Sour cream, for garnish


1. In a large pot or Dutch oven, heat the oil over medium. Add the white and light-green scallion parts, the bell pepper, and garlic. Cook, stirring often, until the vegetables start to soften, about 5 minutes. Stir in the squash, stock, beans, tomatoes with juices, bulgur, chili powder, and chipotle pepper. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the squash and bulgur are tender, 25 to 30 minutes.

2. Divide the chili among bowls. Garnish with sour cream and the dark-green scallion parts.