Squash and Bean Chili

This hearty chili draws on the Three Sisters companion crops — squash, beans, and corn — central to Indigenous agricultural and culinary traditions across North America. Butternut squash simmers with black beans, tomatoes, and warm chili spices for a thick, comforting, plant-forward stew.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves 6

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 4 cups)
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1 cup corn kernels, fresh or frozen
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• to taste Salt and black pepper, to taste
• to taste Chopped fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook 5 minutes until softened.
2. Stir in the garlic, chili powder, cumin, smoked paprika, and cayenne if using. Cook 1 minute until fragrant.
3. Add the butternut squash, black beans, crushed tomatoes, and broth. Stir to combine and bring to a simmer.
4. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the squash is tender.
5. Stir in the corn and simmer uncovered another 10 minutes to thicken the chili slightly.
6. Season with salt and pepper to taste.
7. Ladle into bowls and garnish with fresh cilantro before serving.