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Butternut & Black Bean Chili

A hearty plant-forward stew made with cubes of squash and black bean. Welcome to add any meat or fish as an additional protein option.


  • 2 tsp olive oil
  • 1 small onion trimmed and diced
  • 1 clove garlic minced
  • 1/2 Tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground chipotle pepper or to taste
  • 1/8 tsp ground black pepper
  • 1 1/2 cup vegetable stock low sodium
  • 1 1/3 cup canned tomatoes diced in juice
  • 2 cups butternut squash peeled, seeded, diced 1/2″
  • 1/2 cup red bell pepper seeded, diced 1/4”
  • 1 cup canned black beans rinsed and drained
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt


  1. In stockpot over medium-high heat, heat oil. Add onion, garlic, chili powder, cumin, chipotle and black pepper. Saute until onion is translucent, 3 to 5 minutes. 
  2. Stir in vegetable stock. Add remaining ingredients. Cook, stirring, until mixture comes to a boil. Reduce heat. Simmer 20 minutes.
  3. Serve hot.
Nutrition Facts: Servings – 4; Calories-155 kcal; Total Fat – 4.5 g; Total Carb – 19 g;
Dietary Fiber -6g; Sugars -5g; Protein – 6g.

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