& Save

Butternut Squash and Black Bean Chili

By Paula Deen

Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 50 to 60 minutes

Servings: 6 to 8


  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 4 cloves garlic, minced
  • 1 (2½-pound) butternut squash, peeled and cut into ¾-inch cubes (about 6 cups)
  • 2 (10-ounce) cans mild diced tomatoes with green chiles
  • 3 cups vegetable broth
  • 1½ tablespoons Kosher salt
  • 1 tablespoon chili powder
  • 1½ teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 (15-ounce) cans black beans, rinsed and drained
  • sour cream, for serving
  • cornbread, for serving
  • chopped fresh cilantro, optional, for garnish


In a large Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in squash; cook for 2 minutes.

Add tomatoes, broth, salt, chili powder, paprika, cumin, garlic powder, and onion powder, stirring until well combined. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until squash is tender, 20 to 30 minutes.

Uncover soup; stir in beans. Simmer until heated through and slightly thickened, 15 to 20 minutes.

Top servings with sour cream. Serve with cornbread. Garnish with cilantro, if desired.

I'm not interested
Hide picture