Black Bean and Butternut Squash Chili

Black Bean and Butternut Squash Chili
Staff Writer
Black Bean and Butternut Squash Chili

Jackie Newgent

Black Bean and Butternut Squash Chili

I've created a game day chili to please every palate. It's vegan … but you may not want to tell the guys beforehand! You can certainly serve it up with sour cream and cheese. But do try it without. I think you'll find this intriguing chili — with the surprise additions of butternut squash and pumpkin pie spice — doesn't need to be over-accessorized. The creamy avocado on top is a perfect finish.

See all butternut squash recipes.

Click here to see A Healthy Super Bowl Menu, Part 2.


Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and jalapeño and sauté until the onion is lightly caramelized, about 8 minutes. Add the garlic and sauté for 30 seconds.

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

Stir in the beans and simmer uncovered over low heat, stirring occasionally, until the desired consistency is reached, about 10 minutes. Stir in the chopped cilantro and adjust seasoning. Transfer to individual bowls, top with the avocado and cilantro sprigs, and serve.


Calories per serving:

330 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 7g 11%
  • Carbs 55g 18%
  • Saturated 1g 6%
  • Fiber 22g 87%
  • Sugars 7g
  • Monounsaturated 4g
  • Polyunsaturated 2g
  • Protein 16g 32%
  • Sodium 623mg 26%
  • Calcium 171mg 17%
  • Magnesium 128mg 32%
  • Potassium 1,404mg 40%
  • Iron 6mg 33%
  • Zinc 2mg 12%
  • Phosphorus 309mg 44%
  • Vitamin A 442µg 49%
  • Vitamin C 76mg 127%
  • Thiamin (B1) 1mg 69%
  • Riboflavin (B2) 0mg 24%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 1mg 30%
  • Folic Acid (B9) 191µg 48%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 24%
  • Vitamin K 34µg 43%
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