Emily’s Butternut Squash and Black Bean Chili (vegan)

I mage this chili for a potluck at work. I have to say I EVERYONE LOVED it!


2 medium onions, diced
2 cups bell peppers, diced
2 cloves garlic, minced
1 butternut squash, cubed
2 cans black beans, drained and rinsed
1 can diced tomatoes
2 tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
4 cups vegetable broth
salt and pepper to taste


Start by sautéing the diced onions, garlic, butternut squash, and bell peppers until browned and soft. After about ten minutes or so, add all of the rest of the ingredients, and bring up to a simmer for 15 minutes. Let simmer on low heat until ready to serve! This can also be served in mini pumpkins or acorn squash for a fun, fall main course.

Number of Servings: 6

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