Butternut squash is my favorite winter vegetable so it made perfect sense to add it to my delicious warming chili. Wonderfully seasoned, filling and healthy – sign me up! My Vegan Butternut Squash and Black Bean Chili is perfect for you meal peppers out there because you can have this chili ready in under an hour and with only one pot. Because chili is such a versatile dish, you can roll it in a burrito, serve it over pasta or rice or just alone with a dollop of vegan sour cream. I love making this because I know I will have multiple dinner options sorted out for the whole week. Side note – I shared this recipe with my meat eating family and they loved it!
Low in fat and calories, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. And of course we can’t forget about the black beans. Black beans are a great way to get in your daily protein intake along with various antioxidants and micronutrients.
Depending on your spice palate (I’m not huge on spicy), you can adjust the amount of cayenne, chili powder, and black pepper. On a spicy scale from 1 to 10, I found this chili to be about a 4. You can also tweak the salt depending on how salty you typically like your chili. I personally really really enjoy salt so I used 1 tsp of sea salt along with 32oz of vegetable broth.
Enjoy and remember to share! ?
Vegan Butternut Squash and Black Bean Chili
Ingredients
