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The Best Butternut Squash and Black Bean Chili

Published on October 12, 2023 by Sarah Troester
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This fabulous chili combines the comforting flavors of butternut squash, sage and black beans. It’s the perfect dish for a Sunday game or a weeknight meal.

Ever since I was a little girl, I remember having soup or chili on our weekly rotation to end out our week on Sundays. There’s just something so comforting about it, so good and simple. I love that my own kids look forward to “Soup Sundays” which in fact mean, Mama is making chili!

I had some butternut squash that I was looking to use up and so I combined some pretty perfect worlds here in this roasted butternut squash, sage and black bean chili. It’s sweet, savory deliciousness. This butternut squash and black bean chili is a taste of fall in each spoonful.

Have you ever heard of a “broth bomb”? I hadn’t either until my husband found these BROTH BOMBS on Amazon.

These little magic explosions of flavor will take your chili to the next level. The broth bomb is completely optional in this recipe as you can add in a teaspoon of ground sage to substitute.

Can I make this chili recipe a vegetarian dish?

You can absolutely omit the meat in this chili recipe. It’s a hearty dish already jammed pack with so many nutrients and flavor. I have made this dish without meat in the past and it was incredibly delicious!


This black bean chili with roasted butternut squash recipe requires simple ingredients all which can be found at your local grocery store or even online.

Where can I find the best beef?

Like most of the ingredients I use throughout my recipes, I buy my ground beef at Aldi and through Butcher Box. My favorite ground beef by far is from Butcher Box. You can tell it is amazing quality. Butcher Box beef is 100% grass-fed, grass-finished and therefore an excellent source of Omega-3s, vitamins, and minerals. Also, I love that it comes delivered right to my doorstep. One less trip to the grocery store always helps! It comes frozen and individually packaged into 1 lb packs It’s super easy to thaw and prepare when it comes to meal prep. 

Can I meal prep butternut squash and black bean chili?

Yes! You can easily meal prep this butternut squash and black bean chili to have throughout the week. Additionally, it be frozen and then reheated for a quick and easy nourishing meal. This chili recipe makes better leftovers as the flavors have time to mesh together. This recipe can be divided into 4 meal prep containers to keep you fueled throughout the week!

Butternut Squash and Black Bean Chili

  • DFDairy-Free
  • GFGluten-Free
  • LCLow Carb
  • PPaleo
  • SFSugar Free
This fabulous chili combines the comforting flavors of butternut squash, sage and black beans. It's the perfect dish for a Sunday game or a weeknight meal.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


For the butternut squash

  • 1 butternut squash , peeled, seeded and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • salt and pepper, to taste

For the chili

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp Italian Seasoning
  • salt and pepper, to taste
  • 1 pound ground beef, We use ButcherBox ground beef
  • 2 cans black beans, drained and rinsed
  • 1 6 oz can tomato paste
  • 2 cups water
  • 1 "Drops of Jupiter" savory sage broth bomb (or 1 tsp ground sage)
  • Preferred toppings- particularly fresh salsa, shredded cheddar cheese, and green onions 


For the roasted butternut squash

  • Preheat oven to 420 degrees F 
  • Into a large bowl, toss cubed butternut squash with olive oil, garlic powder, salt and pepper.  Arrange coated squash on a baking sheet.
  • Roast in the preheated oven until squash is tender and lightly browned; about 20-25 minutes.

For the chili

  • While the butternut squash is cooking, place 1 tablespoon olive oil, diced onion, and celery in a large pot or Dutch oven and cook over medium heat, about 2-3 minutes.
  • Add chili powder, garlic powder, cumin, smoked paprika, Italian seasoning, salt and pepper; cook until fragrant (about 30 seconds).
  • Add beef, breaking apart with a spatula as you cook. Once meat is browned, add black beans, tomato paste and 2 cups of water.
  • Bring to a boil and cook 1-2 minutes, stirring frequently.
  • Add "Drops of Jupiter" savory sage broth bomb or 1 teaspoon ground sage
  • Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 10 minutes.
  • Add in the roasted butternut squash and simmer for 5 more minutes.
  • Serve with preferred toppings

Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this butternut squash and black bean chili recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!