Easy Black Bean Chili

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Nothing warms you up quite like a bowl of hearty, flavor-packed chili—and this Easy Black Bean Chili delivers comfort with every spoonful. Rich with tender black beans, sweet chunks of butternut squash, and a savory blend of spices, this dish is a wholesome one-pot wonder perfect for busy weeknights or cozy weekends. It’s plant-based, protein-rich, and deeply satisfying, proving you don’t need meat to make an unforgettable chili.

This recipe is also incredibly adaptable. Whether you’re feeding a crowd, meal prepping for the week, or just want something quick and nourishing, this chili is ready to rise to the occasion. It comes together easily with pantry staples and can be served with rice, tortillas, or simply as-is. With bold flavors and a hint of sweetness from the squash, it’s a true crowd-pleaser for vegans, vegetarians, and meat-lovers alike.

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Why You’ll Love This Easy Black Bean Chili

• It’s a satisfying, one-pot meal that’s naturally vegan and gluten-free.
• Loaded with fiber, protein, and complex carbs from beans and squash.
• Ideal for meal prep—flavors deepen over time.
• Customizable with your favorite toppings like avocado, lime, or hot sauce.
• Uses affordable pantry staples.

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Preparation Phase & Tools to Use

To make this Easy Black Bean Chili effortlessly, you’ll need a few essential tools. A large Dutch oven or heavy-bottomed pot is ideal for even heat distribution and simmering the chili to perfection. A sharp chef’s knife and cutting board will help you efficiently prep the vegetables, especially the butternut squash which can be dense. A can opener will come in handy for the black beans and diced tomatoes, and a wooden spoon is best for stirring without damaging your cookware. Lastly, measuring spoons and cups ensure your spice blend and liquids are just right.

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Preparation Tips

Start by prepping all your ingredients before you begin cooking—it’ll make the process smoother and quicker. If cutting a whole butternut squash feels like a chore, opt for pre-cut squash from the store to save time. Always drain and rinse canned black beans to remove excess sodium and improve flavor. Toast your spices briefly when you add them to the pot; this step unlocks deeper flavor. And finally, don’t rush the simmering process—letting the chili cook gently allows all the ingredients to meld into a rich, thick, and delicious dish.

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Ingredients for this Easy Black Bean Chili

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cups butternut squash, peeled and cubed
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes with juice
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cinnamon (optional, for warmth)
• ¼ teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 2 cups vegetable broth
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

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Step 1: Sauté the Base

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

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Step 2: Add the Vegetables

Toss in the diced bell peppers and butternut squash. Stir to coat with the onion and garlic mixture. Cook for 5-6 minutes, stirring occasionally, to soften the veggies slightly and begin developing flavor.

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Step 3: Add Spices and Tomato Paste

Stir in the tomato paste, cumin, smoked paprika, chili powder, cinnamon, cayenne, salt, and pepper. Cook for about 1-2 minutes, stirring constantly, to toast the spices and deepen their aroma.

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Step 4: Add Tomatoes, Beans, and Broth

Pour in the diced tomatoes with their juice, black beans, and vegetable broth. Stir well to combine all ingredients. Bring the chili to a gentle boil over medium-high heat.

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Step 5: Simmer to Perfection

Reduce the heat to low and cover the pot. Let the chili simmer for 25-30 minutes, or until the butternut squash is fork-tender and the flavors have melded together. Stir occasionally to prevent sticking.

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Step 6: Final Seasoning

Once the chili is thickened to your liking, stir in the fresh lime juice. Taste and adjust seasoning as needed with extra salt, pepper, or lime juice.

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Step 7: Garnish and Serve

Ladle the chili into bowls and top with chopped fresh cilantro. Optionally, add avocado slices, a dollop of vegan sour cream, or crushed tortilla chips for extra texture and flavor.

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Notes

This Easy Black Bean Chili develops even more flavor the next day, making it an excellent choice for meal prep or make-ahead meals. The natural sweetness of the butternut squash complements the earthy black beans and warm spices beautifully. For a spicier kick, you can increase the amount of cayenne pepper or add a chopped chipotle pepper in adobo sauce. You can also bulk it up further with cooked quinoa or serve it over brown rice for a heartier meal.

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Watch Out for These Mistakes While Cooking

• Skipping the spice toasting step: This step is crucial to enhance the flavor. Don’t rush it.
• Not cutting squash evenly: Irregular sizes will cook unevenly, leaving you with some too firm or too mushy.
• Using un-rinsed canned beans: The liquid can be starchy or salty. Always rinse them.
• Boiling instead of simmering: A rolling boil can break down the beans too much. Simmer gently.
• Overcrowding the pot: Ensure your pot is large enough to stir without spilling to allow even cooking.

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Storage Instructions

Let the chili cool completely before storing. Transfer leftovers into airtight containers and refrigerate for up to 5 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating on the stove or in the microwave. When reheating, add a splash of water or broth to loosen the texture if needed.

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Estimated Nutrition (Per Serving, based on 6 servings)

• Calories: 290
• Protein: 13g
• Carbohydrates: 45g
• Fiber: 14g
• Sugar: 6g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 540mg
• Cholesterol: 0mg

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Frequently Asked Questions

Can I use canned pumpkin instead of butternut squash?

Canned pumpkin can be used in a pinch, but it will change the texture to be more soupy and smooth. Roasted squash provides better body and bite.

Can I make this chili in a slow cooker?

Yes! Sauté the onions, garlic, and spices first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Is this chili spicy?

It has mild heat, but you can easily adjust the spice level by increasing or reducing cayenne or adding hot sauce.

What can I use instead of black beans?

You can swap them for kidney beans, pinto beans, or even a mix of both.

How do I thicken chili if it’s too watery?

Simmer uncovered for an additional 10–15 minutes to reduce the liquid, or mash a few beans in the pot.

What toppings go well with this chili?

Great toppings include avocado, lime wedges, chopped cilantro, vegan cheese, crushed tortilla chips, or a dollop of dairy-free sour cream.

Can I double this recipe?

Absolutely. Just make sure you use a large enough pot and extend the simmering time slightly if needed.

Is this recipe kid-friendly?

Yes! It’s mild in flavor, but you can reduce the cayenne or skip it entirely to make it more kid-friendly.

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Conclusion

Whether you’re looking for a comforting weeknight dinner, a hearty meatless Monday dish, or a meal-prep marvel, this Easy Black Bean Chili is a winner. With its rich, warming spices, tender vegetables, and satisfying beans, it’s the kind of meal that brings everyone to the table—no meat required. Give it a try, and it might just become a new staple in your kitchen.

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