Roasted Butternut Squash & Black Bean Chili with Polenta Rounds
by
Carla Hall
This hearty vegetarian chili combines roasted butternut squash, black beans, warming spices, and a rich tomato base for a comforting, deeply flavorful meal. Served with crispy seared polenta rounds, it’s a satisfying plant-forward dish perfect for cold evenings.
Prep Time:
20 Minutes
Cook Time
45 Minutes
Serves:
6-8 Servings
Level:
Beginner-Intermediate
Chili
2 tablespoons vegetable oil
2 medium onions, finely diced
4 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
Kosher salt and black pepper
½ cup roasted or canned crushed tomatoes
2 (15-ounce) cans black beans, NOT drained or rinsed
2½ cups vegetable broth
3 pounds butternut squash, peeled and cut into ½-inch cubes
1 tablespoon brown sugar
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
For Serving
Prepared polenta, sliced into rounds
Olive oil or butter, for searing
Ingredients
Step 1: Heat a large pot over medium heat. Add oil and onions and cook until soft and lightly golden, about 5–7 minutes. Add garlic and cook until fragrant.
Step 2: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to bloom the spices.
Step 3: Add crushed tomatoes, black beans (with their liquid), and vegetable broth. Bring to a simmer and cook 20–25 minutes, stirring occasionally.
Step 4: Toss butternut squash with olive oil, salt, and pepper. Pan-roast in batches over medium-high heat until caramelized but still slightly firm. Set aside.
Step 5: Stir brown sugar and oregano into the chili. Taste and adjust seasoning.
Step 6: Add roasted squash 10–15 minutes before serving so it finishes cooking without becoming mushy.
Step 7 (Polenta Rounds): Slice prepared polenta into rounds. Heat a skillet with olive oil or butter and sear until golden and crisp on both sides.
Instructions
Serve chili hot with polenta rounds alongside or nestled into the bowl.