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Nothing quite beats the smell of a gently simmering pot of homemade chili sitting upon your stovetop. This version is made with hearty black beans, naturally flavorful butternut squash, and a POP of sriracha sure to please any spice loving heart.You can adjust the amount of heat to fit your preference; the amount listed in the recipe is a great starting point as it yields a chili that has a subtle kick, but no major bite.
If you love spice (like me!) feel free to double the amount, or add more to your bowl before digging in.
I added kale to this chili for a nice pop of green, but if you’re not on team kale, please go ahead and use spinach, swiss chard, or any other green you can think of! Just remember spinach and chard will cook much faster than kale, so add them at the very end 😉
This Spicy Sriracha Black Bean and Butternut Squash Chili is a great meal to make on the weekend and enjoy as a quick lunch or dinner throughout the week. I have quite the reputation for basically living off giant pots of soups, stews, and chilis come the colder months, and I can vouch that this chili is 100% amazing when you’re in need of cozy comfort food. Bonus: It’s totally healthy! And won’t leave you feeling bogged down and gross. Even after bowl #3… not that I would know…
I typically top this chili with fresh avocado slices, a dollop of sour cream, and – you guessed it – more sriracha! I am a sriracha fiend through and through.
If you’re a vegetarian, I know finding a good, reliable chili recipe can be tough. This chili right here won’t let you down! If you’re not a vegetarian (like us) but are looking for some kick ass comfort food that’s good for you too, this recipe is here for you. Take comfort in a big bowl ASAP. xoxo
P.S. This makes a BIG mama pot of chili, so be ready to grub on it for a few days OR invite some friends over and feed them too 😉
Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili
Ingredients
Instructions
Yum! Always looking for a good vegetarian chili! What a powerhouse of vegetables!
This looks awesome! Perfect chili recipes for next dinner plan..:) Have also add great collection of other mediterranean cuisine
I’m with ya, girly – there are no foods like chili foods, and this pot o’ gold looks maaaaaarvelous! I’m obsessed with adding hot sauce to my soups and chilis, and sriracha is my fave for the job. I need this. I need this endless pot of chili!
How many servings does this yield?
Hi Anna. About 8 servings 🙂 I will add that information tonight!
Can I cook this in a crockpot? Thx
Hi Janet. I’ve never tried but I think it should work!
Wonderful recipe! I added spicy Italian turkey sausage with the kale/beans/broth to de-vegetarianize it and it come out delectable!
I love the idea of adding spicy Italian turkey sausage! Thank you for letting me know you enjoyed the recipe, Matty!
I am no vegetarian, in fact I love a good ground beef chili. But this is one of the most fantastic chili recipes I have ever tasted. It’s filling, I don’t miss the meat at all, and I feel healthy after I eat it! It must be packed with fiber. Thank you for the recipe!!!
It truly is… the squash & kale are just perf with it! Yummy! Avocados go great with it!!
I am not one to make the same thing twice, but this recipe I have made many times and have passed on the recipe to friends who have also loved it. Thank you!