Butternut Squash & Four Bean Chili


Butternut Squash & Four Bean Chili

Plant-based bean chili full of hearty veggies.
Course Vegetarian
Keyword Plant-Based
Servings 6


  • 1 tbs. extra virgin olive oil
  • 3 cups onion chopped
  • 1.5 cups carrots chopped
  • 3 cloves garlic minced
  • 4 cups low sodium vegetable broth
  • 3 cups butternut squash diced
  • 1 28 oz can crushed tomatoes
  • 4 15 oz cans beans (black, pinto, cannellini, and red beans)
  • 3 tbs. chili powder
  • 1 tbs. cumin
  • 1 tsp. cinnamon
  • 1 tsp. salt and pepper


  • Heat oil in large pot over medium-high heat. Add onion and cook, stirring often, until it starts to brown (~5 min). Reduce heat to medium. Add carrot and continue cooking, stirring often, until the vegetables are soft (~4-5 more min).
  • Add garlic and continue to cook for an additional minute.
  • Next, stir in broth and bring to a boil over high heat. Add squash, tomatoes, beans, chili powder, cumin, cinnamon, and salt. Cover and return to a boil.
  • Reduce heat to maintain a gentle simmer and cook, uncovered, until the squash is tender, about 30 minutes.
  • Optional: garnish with diced onion, cotija cheese, or roasted pumpkin seeds.



Instant Access To Free Nutrition Seminar Recording

Nutrition Made Simple Seminar Recording With Nicole Aucoin

About the author

Nicole Aucoin, MS, RD, LD/N

Founder, Healthy Steps Nutrition
Home of CrossFit HSN & HSN Mentoring

Author of Nourish & Healthy Kids Cookbook

Author of The Basics of Nutrition Coaching Course, CrossFit Preferred Nutrition Course

CrossFit Level 2 Trainer