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Pumpkin & Squash Black Bean Chili

Course Main Course
Cuisine American
Keyword Pumpkin & Squash Black Bean Chili
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 517kcal


  • 15 ounce black beans, canned
  • 1 medium onion, red
  • 1 medium bell pepper, red
  • 1 1/2 cup, cubes butternut squash
  • 2 tablespoon olive oil
  • 15 ounce crushed tomatoes, canned
  • 1 cup vegetable broth
  • 2 teaspoon cumin, ground
  • 1/8 cup chipotle peppers in adobo sauce
  • 3/4 cup pumpkin, canned

Serve With

  • 1 medium avocado
  • 4 ounce tortilla chips
  • 2 cup pineapple


  • Drain and rinse beans; set aside. Dice onion and pepper; cut squash into cubes (if not already purchased this way).
  • In a large stock pan, heat oil over medium heat.  Add chopped veggies and cook for 5 minutes, allowing them to soften while stirring occasionally.
  • Stir in crushed tomatoes, black beans, stock, cumin, chipotle sauce, and pumpkin (if a hotter chili is desired, chop a chipotle pepper from the can and add it as well). Mix well and simmer for 10-15 minutes until veggies are softened.
  • Top each portion with avocado slices, and serve tortilla chips and pineapple on the side.


Calories: 517kcal | Carbohydrates: 77g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Sodium: 865mg | Fiber: 20g | Sugar: 20g