Search Fresh Fit Kitchen Recipes

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Fresh Fit Kitchen

Easy-Approachable-Whole Food Recipes

  • Recipes
    • Breakfast
    • Dinner
      • Slow Cooker Recipes
      • Chicken
      • Seafood
      • Pasta
      • Seafood
      • Taco Tuesday
      • Soups and Chili
      • Salsa and Sauces
    • Sides
    • Smoothies and Drinks
    • Instant Pot
    • Grilling
    • Gluten Free
    • Vegetarian
    • Vegan
    • Desserts
    • Healthy Snacks
    • Homemade Dog Treats
  • This Week at Fresh Fit Kitchen
  • Entertaining/DIY
  • Healthy Kitchen Cooking Tips
  • Recipe Idea Round Ups
  • Shop
  • Work With Me
  • Healthy Living
  • Blogging
  • About
You are here: Home / Dinner / Butternut Squash Black Bean Chili

Butternut Squash Black Bean Chili

October 17, 2017 by Krysten 4 Comments

Jump to Recipe Print Recipe

Butternut Squash is one of my favorite fall vegetables. If you’re a Friends fan, then you surely know of the episode where Joey refers to it as “Squtter nut-bosh.”  I can’t resist calling it that. The sweetness of the squash is so perfect in this Butternut Squash Black Bean Chili. Sweet and spice.  The best combo.

Butternut Squash Black Bean Chili

A recipe like this is so versatile. If you are vegan or vegetarian, you can easily omit the ground beef and add another can or 2 of beans. Dress with some avocado and do not forget the tortilla chips for dipping. Chili just screams fall. This chili with butternut squash brings in every warm flavor you expect with the season.

Butternut Squash Black Bean Chili

As you read through the recipe below you’ll notice I also give you slow cooker instructions.  A gathering is so easy when you make a recipe in the slow cooker.  Chili is always slow cooker worthy.

Butternut Squash Black Bean Chili

I hope you make this Butternut Squash Black Bean Chili.  If you do please tag me on Instagram @Freshfitkitchen.  Make sure you pin it too!

Butternut Squash Black Bean Chili

 

 

Save

Save

Butternut Squash Black Bean Chili
Print

Butternut Squash Black Bean Chili

Butternut Squash Black Bean Chili mixes the sweetness of butternut squash with the spicy flavors of chili. The perfect fall chili recipe.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people

Ingredients

  • 1/2 lb. Ground Beef Use 90% lean
  • 1/2 cup Red Bell Pepper chopped
  • 1 cup onion Chopped
  • 1 tbsp. garlic minced
  • 2 cups Butternut Squash cubed
  • 15 ounces Black Beans Canned black beans; drained
  • 1 cup Vegetable Stock
  • 3 tbsp. chili powder
  • 1 tbsp. cumin
  • 1/2 tbsp. Ground Coriander
  • 1 tsp. Oregano
  • 14 ounces Canned Petite Diced Tomatoes
  • salt and pepper to taste

Instructions

  1. In a large pot or dutch oven saute the ground beef with the peppers, garlic and onions.
  2. When the beef is browned add in the butternut squash, chili powder, coriander, cumin, oregano, salt and pepper. Saute for 5 minutes.
  3. Now you'll add in the canned diced tomatoes, black beans and vegetable stock. Bring to a boil then reduce to low and simmer for 45 minutes. If you want this to finish in the slow cooker, then transfer to a slow cooker and cook on low for 4-5 hours.

Recipe Notes

Make it Vegan/Vegetarian- Omit the ground beef and add an extra can of beans.

This recipe is gluten free.

Share this:

  • Twitter
  • Facebook
  • Pinterest

Filed Under: Dinner, Gluten Free, Recipes, Slow Cooker Recipes, Soups and Chili

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
Previous Post: « Meal Plan Inspiration Fall Recipes
Next Post: 3 Ingredient Instant Pot Chicken Tacos »

Reader Interactions

Comments

  1. Ali

    October 21, 2017 at 10:57 pm

    Have you ever made this in an instant pot? 🙂

    Reply
    • Krysten

      October 22, 2017 at 5:09 pm

      I haven’t yet, but stay tuned because lately I am an Instant Pot loving fool. I think it would be super easy to just brown the meat and all and cook it under high pressure for about 7-8 minutes. I haven’t tested it yet, but that’s my plan. Thanks for stopping by Ali 😉

      Reply
  2. Michelle

    November 9, 2017 at 8:43 pm

    I made this earlier this week on the stovetop. I doubled the recipe and followed it exactly as stated. Love it! Wouldn’t change a thing. A nice change from my usual chili recipes. Regarding the last step, at the end of the 45 minutes the squash wasn’t soft enough. It could be the size of my cubes. But I just left it simmering until I was ready to eat. Next time if I plan on going out I will finish it in the slow cooker, as mentioned. Some went straight in the freezer for another week.

    Reply
    • Krysten

      November 10, 2017 at 3:56 pm

      Hi Michelle ! Thanks so much for stopping by to review this recipe. I am so happy you enjoyed it.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscribe to our mailing list



Learn how to start and grow your food blog with Food Blogger Pro.
my foodgawker gallery

Categories

Previous Posts

Search

Footer

Welcome

My name is Krysten Gossard. I started Fresh Fit Kitchen, because I wanted to spread the message of a healthy whole food life. I hope you enjoy the recipes you find here. Share them with your friends and family and let me know how they worked out for you in the comments.

Latest Posts

  • Cast Iron Barbecue Chicken Pizza
  • Protein Packed Cheeseburger Casserole
  • Almond Flour Air Fried Chicken (Keto)
  • Easy Basic Chicken Salad Recipe without Celery
  • Easy Airfryer Crispy Taco Shells (Oven or Air Fryer)

Copyright © 2022 · Foodie Pro & The Genesis Framework

Terms and Conditions - Privacy Policy