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Why I Love This Black Bean & Squash Chili Recipe
It’s uber cozy and full of spice-filled goodness! No, it’s not a cookie or cake. It’s my black bean and squash chili loaded with chunks of chicken.
I cook from my garden, which means I cook by the seasons. If it’s popping up in the garden, it’s also popping up on my plate. Fall on the farm brings an abundance of squash. I grow all types: butternut, kabocha, acorn, delicata, and Canadian crookneck. Each has subtle differences in flavor, but each can easily be used in place of the other.
The best and worst recipe to write is one for chili. Let me explain why: no matter what, nothing will ever live up to the memory of your favorite chili. For me, the best chili recipe is the ground beef variety my mom still makes. It’s nothing fancy, with hardly any spice, just pure Midwestern goodness.
It always seems to occur that the best recipe for chili is the next one I read. I could pick up one cookbook, find a brand new recipe, and think that I’ve stumbled upon the epitome of chili. Set that cookbook down, pick up another, and boom! Say hello to an even better chili!
Why is There Squash in This Chili?
Since squash is plentiful, it’s super satisfying to work it into as many dishes as possible, including this chili. The squash acts as a quasi-meat, adding a heartiness that marries well with the dish’s actual protein – chicken. And since squash has such a versatile flavor profile, its sweetness complements the more complex aspects of the soup.
There are unending chili varieties out there (including my own vegetarian variety), and since I’m always in the mood for this soup, the world is my (chili) oyster. It always comes down to what to put in the chili.
The Chili Unifier
Ask ten different people how they make chili, and you’ll get ten different answers. While there are innumerable recipes, thankfully, a few components are always constant:
- Chili powder
- Tomato base
- Beans
Constant One: Chili Powder
Any jarred variety of chili powder will do. You can get caught up in the nuances of private-label varieties or make your own from dried chilis. Instead, I just like any jarred variety.
Constant Two: Tomato Base
Is it even considered a chili without any tomato? I often use my home-canned tomato purée. Whether purchased or home-canned, tomato purée adds that rich tomato base that’s crucial.
Constant Three: Beans
Growing up, my mom used canned chili beans. While they can work in a pinch, dried beans add so much more texture and flavor. Instead of soft and tasteless beans, cooking dried beans will produce a bean that stands out and is a star.
Follow These Tips
Serving & Storage
To serve – Serve hot in bowls with your favorite chili toppings, like shredded cheese, sour cream, avocado, cilantro, and tortilla chips. This makes a great game day or cold weather meal.
To store – Store in an airtight container for up to 7 days. The flavors deepen as it rests. Freeze in portions for up to 3 months.
More Soup Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Black Bean & Squash Chili
Ingredients
- 1 cup dried black beans
- 4 cups chicken stock
- 2 tbsp neutral oil
- 1 cup chopped onion
- 1 ½ cups diced carrots
- 1 ½ tsp kosher salt
- ¾ tsp ground cumin
- 1 tsp Mexican oregano crushed
- 1 tbsp chili powder
- 1 cup chopped poblano pepper (or pepper of choice)
- 2 cups diced winter squash
- 3 cups tomato puree
- 2 boneless, skinless chicken breasts
Instructions
- In a 5-quart stockpot, soak the dried beans in water, covering by 2 inches. Soak for 8-12 hours. After the beans are soaked, drain them.1 cup dried black beans
- To the beans, add chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook until the beans are tender and creamy, about 30-45 minutes.4 cups chicken stock
- While the beans are cooking, in an 8-quart stockpot, heat oil over medium heat. Add onion, carrots, and salt. Sauté until softened and translucent, 3-5 minutes.1 cup chopped onion, 1 ½ cups diced carrots, 1 ½ tsp kosher salt, 2 tbsp neutral oil
- Add cumin, Mexican oregano, and chili powder. Stir until fragrant, about 30 seconds.¾ tsp ground cumin, 1 tsp Mexican oregano, 1 tbsp chili powder
- Add chopped pepper, tomato purée, and squash. If the mixture seems thick, add ½ cup water. Bring it to a simmer.1 cup chopped poblano pepper (or pepper of choice), 3 cups tomato puree, 2 cups diced winter squash
- Add the chicken breasts by nestling them into the soup. Cover and cook.2 boneless, skinless chicken breasts
- While the chicken is cooking, check the beans. When they're tender, add the beans and their cooking liquid to the chili with the chicken. Stir and continue to cook until the squash is easily pierced with a knife, and the chicken registers 160°F.
- When the chicken is done, remove it from the chili, and shred it with two forks. Add the shredded chicken back to the chili.
- Serve the chili hot with sliced avocado, cilantro, sour cream, or anything else desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Great fresh chili using autumn veggies. Nice for a crisp Autumn day! The flavor is delicious!
The absolute best chili I have ever made!!!
Way out of my comfort room for chili and it was so worth it. I did add a little extra chili powder. Will be making it again. Thanks for the new recipe.
So so delicious. Didn’t have Mex Oregano- although i just ordered some- used 2 tsp of marjoram & 2tsp cilantro.
Thanks for another fabulous recipe!
Oh my word! This was amazing! The flavour is incredible. I had to hunt down the Mexican oregano but it is so worth it. ❤️❤️
Loved this version of chicken & squash chili. The combination made it hearty, thick, and nutritious. Less greasy than burger chili and not too spicy which my husband liked. Freezes well.
Loved this chili and the addition of squash and beans made it so much more nutritious !
This was fantastic, but it made so much. Will it freeze ok?
I made your Black bean chili yesterday. So good. I cheated with the beans. Next time I’m buying beans and soaking. I used Delicata squash & added Kale too.
I will definitely make this again. If I could add a picture I would.
Thank-you!!
Mel
I made your Black bean chili yesterday. So good. I cheated with the beans. Next time I’m buying beans and soaking. I used delacata squash & added Kale too.
I will definitely make this again. If I could add a picture I would.
Thank-you!!
Mel