This hearty vegetarian and dairy-free Butternut Squash and Black Bean Chili recipe has great flavor. It is perfect for a fall evening or on game day. The whole family will enjoy this meal. It has all the great flavor of traditional chili with the added benefit of butternut squash, one of the fall season’s greatest gifts. When I was asked me to partner with Silk to share a Meatless Monday Night recipe, this chili was the first thing that came to mind for it’s simplicity and incredible flavor.
You’re not going to miss the meat in this vegetarian chili. I promise. I’m not a vegetarian but go meatless several times per week. Plant-based diets are good for people and better for the planet, but they taste amazing too. Eating vegetarian can also be more economical. It’s a win, win!
This dish is affordable and oh-so easy to make. It’s a one-pot meal, so you’ll have few dishes to wash. You’re welcome. My grocery store had butternut squash that was already diced which meant less prep for me! I couldn’t say no to that. I’m all about an easy meal.
Loaded with butternut squash, black beans, tomatoes and spices it’s basically a party in a pot and it’s addictive. BOOM.
Butternut Squash and Black Bean Chili
1 tablespoon olive oil
1 pound butternut squash, peeled and diced
1 yellow onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes, adjust to taste
2 cans (14.5 ounces each) diced tomatoes with chiles, undrained
2 cans (15 ounces each) black beans, rinsed and drained
2 to 3 cups vegetable broth
1/2 cup Silk Cashewmilk
In a large Dutch oven, heat oil over medium-high heat. Add sweet butternut squash, onion and bell pepper and saute until onion softens, about 5 to 7 minutes.
Stir in garlic, chili powder, oregano, cumin and red pepper flakes, and saute for about 1 minute, until garlic is fragrant.
Add diced tomatoes, black beans, and broth and stir until combined. Bring to a boil and then simmer for 30 minutes, or until sweet potatoes are tender. Add Silk Cashewmilk and stir until warm. Serve and enjoy.
The Silk Cashewmilk adds to the depth of flavor and gives this chili a nice creaminess. I’m a fan! Silk’s plant-based beverages and yogurt alternatives are extremely versatile in the kitchen and can be used to create delicious meat- and dairy-free versions of your go-to tailgating recipes. Find a store that sells Silk near you.
Adopting a more plant-based diet can start with making a change just one day a week – so why not start by sidelining meat during Monday Night Football games this season? I hope you will join me and take the #MeatlessMondayNight challenge this football season! If you need inspiration, check out the Silk Sideline Meat website. What dish will you make?
This conversation is sponsored by Silk. The opinions and text are all mine.
Butternut Squash and Black Bean Chili
- 1 tablespoon olive oil
- 1 pound butternut squash peeled and diced
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 4 garlic cloves minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes adjust to taste
- 2 cans 14.5 ounces each diced tomatoes with chiles, undrained
- 2 cans 15 ounces each black beans, rinsed and drained
- 2 to 3 cups vegetable broth
- 1/2 cup Silk Cashewmilk
- In a large Dutch oven, heat oil over medium-high heat. Add sweet butternut squash, onion and bell pepper and saute until onion softens, about 5 to 7 minutes.
- Stir in garlic, chili powder, oregano, cumin and red pepper flakes, and saute for about 1 minute, until garlic is fragrant.
- Add diced tomatoes, black beans, and broth and stir until combined. Bring to a boil and then simmer for 30 minutes, or until sweet potatoes are tender. Add Silk Cashewmilk and stir until warm. Serve and enjoy.