Black beans and tender, sweet butternut squash make this healthy vegetarian chili truly satisfying. Load up bowls and top with Greek yogurt, cilantro and minced red onion for game night or a Meatless Monday meal. Or skip the yogurt and keep this healthy dinner vegan.

Katie Webster
Source:, August 2019


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.

  • Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.

  • Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.

  • Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.


To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

245.8 calories; protein 10.8g 22% DV; carbohydrates 41g 13% DV; exchange other carbs 2.5; dietary fiber 12.5g 50% DV; sugars 7.5g; fat 4.9g 8% DV; saturated fat 0.4g 2% DV; vitamin a iu 7857.4IU 157% DV; vitamin c 22.2mg 37% DV; folate 16.9mcg 4% DV; calcium 127.7mg 13% DV; iron 3.6mg 20% DV; magnesium 91.1mg 33% DV; potassium 579.7mg 16% DV; sodium 395.9mg 16% DV; thiamin 0.1mg 7% DV.