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November 16, 2014

Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili

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 😉

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Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili

Author bakerbynature

Ingredients

  • 3 tablespoons olive oil
  • 1 large red onion, chopped
  • 1 large white onion, chopped
  • 8 garlic cloves, minced
  • 2 1/2 cups butternut squash, peeled and cut into 1/2-inch pieces
  • 2 tablespoons chili powder
  • 2 1/2 teaspoons ground cumin
  • 2 tablespoons sriracha hot sauce
  • 2 cups kale, thick ribs removed and chopped
  • 3 15-ounce cans black beans, rinsed, drained
  • 2 1/2 cups vegetable broth
  • 1 1/2 cups crushed tomatoes
  • 1 cup diced tomatoes
  • 2 teaspoons salt
  • Avocado slices, for serving (optional)
  • Sour cream, for serving (optional)

Instructions

  1. Heat oil in heavy bottomed large pot over medium heat. Add onions and sauté until tender and golden, about 10 minutes. Add garlic and cook another minute, or until garlic is fragrant. Add squash; stir; and cook for 4 minutes, stirring occasionally. Stir in chili powder and cumin; cook for 2 minutes. Stir in sriracha, kale, beans, broth, tomatoes, and salt; increase heat to medium-high and bring to boil. Reduce heat and simmer, uncovered, for 45 minutes. Season with additional salt and pepper as needed. Ladle chili into bowls, top with avocado and sour cream (if using), and serve.

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Reader Interactions

Comments

  1. Rachel Cooks says

    November 16, 2014 at 10:51 pm

    Yum! Always looking for a good vegetarian chili! What a powerhouse of vegetables!

    Reply
  2. Cressida Joy says

    November 17, 2014 at 11:35 am

    This looks awesome! Perfect chili recipes for next dinner plan..:) Have also add great collection of other mediterranean cuisine

    Reply
  3. Julia says

    November 17, 2014 at 3:37 pm

    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!

    Reply
  4. Anna says

    January 24, 2015 at 8:02 pm

    How many servings does this yield?

    Reply
    • bakerbynature says

      January 24, 2015 at 8:42 pm

      Hi Anna. About 8 servings 🙂 I will add that information tonight!

      Reply
      • Janet says

        September 15, 2015 at 12:41 am

        Can I cook this in a crockpot? Thx

        Reply
        • bakerbynature says

          September 15, 2015 at 12:47 am

          Hi Janet. I’ve never tried but I think it should work!

          Reply
  5. MattyB says

    November 19, 2015 at 2:46 pm

    Wonderful recipe! I added spicy Italian turkey sausage with the kale/beans/broth to de-vegetarianize it and it come out delectable!

    Reply
    • bakerbynature says

      November 23, 2015 at 9:26 am

      I love the idea of adding spicy Italian turkey sausage! Thank you for letting me know you enjoyed the recipe, Matty!

      Reply
  6. Katie says

    November 9, 2016 at 5:26 pm

    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!!!

    Reply
    • Karen says

      February 28, 2020 at 1:15 am

      It truly is… the squash & kale are just perf with it! Yummy! Avocados go great with it!!

      Reply
  7. Joy Ferguson says

    November 26, 2018 at 5:45 pm

    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!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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