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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.

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