Black Bean and Chicken Chili with Butternut Squash
Prep time
Cook time
Total time
A healthy, hearty, veggie-packed soup that comes together in under and hour and tastes like it cooked all day!
Recipe type: Soup
Cuisine: Mexican
Serves: 4-6 servings
  • 1 Tbsp oil
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 1 red, yellow or orange bell pepper, chopped
  • 1 clove garlic (or 1 tsp garlic powder)
  • ½ a Chipotle pepper canned in adobo sauce (or ½ Tbsp chili powder)
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 Tbsp tomato paste (or if you don't have any, ketchup)
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can diced tomatoes
  • 1 10-oz package frozen butternut squash cubes (I used Earthbound Farm)
  • 1-2 cups cooked chicken, diced (amount depends on preference)
  • Juice of ½ al lime (optional)
  1. Heat oil in a medium heavy-bottomed pot, over medium heat.
  2. Add chopped onion and carrots and sauté about 5 minutes or until slightly softened, then add bell pepper and garlic and cook 2-3 more minutes.
  3. Add chipotle pepper, spices and tomato paste. Cook 1 minute.
  4. Add tomatoes, beans, butternut squash cubes and 1 cup water. Reduce heat to medium-low and simmer about 20 minutes or until all veggies are soft. If you like your chili more "brothy" add more water at this point.
  5. Add the chicken to the pot and cook until heated through, 3-5 more minutes. Squeeze in the lime, if using.
  6. Serve with cilantro, Greek yogurt, avocado and/or tortilla chips.
Recipe by Eating Made Easy at