Warm, smoky, and hearty with a hint of sweetness—this Easy Black Bean Chili is comfort food at its finest. Packed with tender black beans, sweet chunks of butternut squash, tomatoes, and a medley of warming spices, it’s a plant-based meal that doesn’t compromise on flavor. Whether you’re vegan or just looking for a meatless dinner option that satisfies, this chili delivers.

It’s a one-pot wonder perfect for chilly evenings, potlucks, or a make-ahead lunch that just gets better the next day. Plus, the ingredients are budget-friendly and easily adaptable with what you have on hand. You’ll fall in love with how effortless and rewarding this dish is to make.

Why You’ll Love This Easy Black Bean Chili

It’s incredibly filling and packed with fiber and plant protein.
Comes together with pantry staples and seasonal produce.
Vegan and gluten-free, but customizable to all diets.
Freezer-friendly and meal-prep approved.
Rich, bold flavor thanks to layers of seasoning and tomato goodness.

Can I Use Canned Beans for This Chili?

Absolutely. Canned black beans are a perfect shortcut and help this meal come together quickly. Just make sure to rinse and drain them well to remove excess sodium and starch. If you prefer to cook your beans from scratch, soak and boil them in advance and use about 3 cups cooked beans in place of two 15-oz cans.

Ingredients for the Easy Black Bean Chili

Every ingredient plays a role in building bold, deep flavor and a satisfying texture. Here’s what you’ll need:

Black Beans: The star ingredient, hearty and rich in plant-based protein.
Butternut Squash: Adds natural sweetness and creamy texture when cooked.
Onion: A base flavor builder, sautéed to deepen the chili’s profile.
Bell Pepper: Brings mild sweetness and a pop of color.
Garlic: Essential for that aromatic depth.
Crushed Tomatoes: The tangy backbone of the chili’s sauce.
Tomato Paste: Concentrates the tomato flavor and thickens the base.
Vegetable Broth: Provides moisture and helps meld the flavors.
Chili Powder, Cumin, Smoked Paprika: The essential spice trio for a warm, smoky kick.
Salt & Pepper: Enhances and balances all other flavors.
Olive Oil: For sautéing and infusing richness.

How To Make the Easy Black Bean Chili

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper, cooking for 5-6 minutes until softened. Add the garlic and cook for another minute.

Step 2: Add Spices & Tomato Base

Stir in the tomato paste, chili powder, cumin, and smoked paprika. Toast for 1-2 minutes to bring out the aroma. Add crushed tomatoes and mix well.

Step 3: Simmer with Veggies

Add diced butternut squash, black beans, and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 20-25 minutes, or until the squash is fork-tender.

Step 4: Taste and Adjust

Season with salt and pepper. If the chili is too thick, add a splash more broth or water. For extra spice, add a pinch of cayenne or red pepper flakes.

Step 5: Serve and Enjoy

Garnish with fresh cilantro, lime wedges, or avocado slices. Serve warm with tortilla chips, cornbread, or over rice.

Serving and Storing This Chili

This recipe feeds about 4 to 6 people generously, making it a perfect family dinner or weekly lunch prep. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat on the stove or in the microwave with a splash of broth to loosen.