Katie O'Connor

Vegan Butternut Squash Chili with Black Beans

Katie O'Connor
Vegan Butternut Squash Chili with Black Beans

Thank you for tuning in and celebrating #PASquashWeek with us!

Our squash talk may be coming to an end for the week, but we still have one more delicious dish from our dear friend Nora Minno (@noraminnord) to taste-test!

Nora is a Registered Dietitian, Certified Dietitian/ Nutritionist and Certified Personal Trainer, a total produce rockstar, and recently featured her meal planning prowess on our Produce Alliance social media. 

The floor is yours, Nora!


Vegan Butternut Squash Chili with Black Beans

Just because it’s football Sunday, doesn’t mean you have to give in to eating greasy snacks and sugary treats. Enjoy the flavors of fall in this nutrient-rich plant-based chili that is sure to please any crowd. The bulgur and black beans provide loads of heart-healthy fiber, while the squash and tomatoes pack in disease-fighting micronutrients. The smoky taste of adobo chills and fresh chili powder are sure to warm you up on any cool day!

Yeild: Makes 10 servings


  • 1 tablespoon olive oil
  • 2 white or yellow onions, chopped
  • 8 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tbsp ground coriander
  • 2 14.5-ounce cans fire-roasted tomatoes
  • 1 pound dried black beans, rinsed
  • 2 chipotle chiles from canned chipotle chiles in adobo, minced
  • 2 teaspoons dried oregano (preferably Mexican)
  • Coarse kosher salt
  • 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
  • 1/2 cup quick-cooking bulgur
  • 9 cups water, room temp
  • Coarsely grated hot pepper
  • Fresh cilantro
  • Pickled jalapeño rings


  • 1 cup of Plain Greek Yogurt (for toppings)
  • 1 cup of shredded Monterey Jack cheese (for toppings)
  • Diced red onion chopped


  1. Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.
  2. Add garlic; stir 1 minute.
  3. Sprinkle chili powder and coriander over; stir 1 minute.
  4. Stir in tomatoes with juice, beans, chipotles, and oregano.
  5. Add 9 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours
  6. Season to taste with coarse salt and freshly ground black pepper.
  7. Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls.
  8. Serve with cilantro and pickled jalapeño rings and other optional toppings if desired.

Hope you enjoyed our #PASquashWeek, friends, and special thanks to Nora Minno for her nutritious and helpful expertise all week long!