Vegan Black Bean and Butternut Squash Chili

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Cozy up this autumn with this vegan black bean and butternut squash chili. Filled with bold flavors and strong nutrients, dinner just got mm-mazing!

Vegan Black Bean Chili with Butternut Squash


  • 32oz low sodium, vegetable broth
  • 1 can black beans, drained and rinsed
  • ½ cup red split lentils
  • 8oz butternut squash, diced
  • White mushrooms, chopped
  • 1 red onion, chopped
  • 1 jar salsa (Trader Joe’s Garlic Chipotle recommended, or you could make your own salsa)
  • Spinach, chopped (optional)
  • Avocado for garnish (optional)
Total Time

Prep Time

20 min


Combine vegetable broth, red onion,and lentils in a medium-sized pot and bring to boil. Then reduce to simmer for 5–10 minutes. Add rinsed black beans, butternut squash, mushrooms, and salsa. The Garlic Chipotle Salsa from Trader Joes adds great flavor! No additional seasonings are needed since the salsa really flavors the whole soup.

Spinach and other vegetables are great additions too! If adding spinach, wait and add it later before the soup is almost done. Let soup simmer for 30–60 minutes. This soup is great served with a small portion of diced avocado on top for garnish. It adds a nice creamy texture and a shot of healthy nutrients including fiber, vitamin A, and potassium. 

Vegan Black Bean Chili with Butternut Squash

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