You know those nights when you want something hearty, healthy, and ridiculously easy? This one-pot vegetable & bean chili with winter squash is my go-to lifesaver. I first made it on a chilly evening when I had half a squash staring at me from the fridge, and wow, did it turn into magic! The squash melts into the chili, making it creamy without any dairy, while the beans give it that stick-to-your-ribs goodness. Best part? One pot means minimal cleanup (hello, lazy chef’s dream!). Trust me, even my meat-loving friends ask for seconds of this cozy, veggie-packed bowl.
Why You’ll Love This One-Pot Vegetable & Bean Chili with Winter Squash
Oh, where do I even start? This chili is basically a hug in a bowl, and here’s why you’ll be obsessed:
- One-pot wonder: Seriously, who wants to scrub a mountain of dishes? Toss everything in, simmer, and boom, dinner’s done.
- Sneaky-good healthy: Packed with squash, beans, and veggies, it’s a nutrient powerhouse that doesn’t taste like “health food.”
- Flavor bomb: The spices meld with the sweet squash and smoky beans; it’s comfort food with a kick.
- Flexible AF: Vegan? Gluten-free? Got extra zucchini? Swap, skip, or double up ingredients without stress.
Plus, leftovers taste even better the next day (if they last that long!).
Ingredients for One-Pot Vegetable & Bean Chili with Winter Squash
Okay, let’s dive into what makes this chili so darn good! Gather these simple ingredients; most are pantry staples or easy fridge finds. I’ve grouped them so you can prep without running back and forth like a mad cook (we’ve all been there!).
Fresh Veggies & Aromatics
- 1 large onion, diced (yellow or white, whatever’s lurking in your pantry)
- 2 garlic cloves, minced (or 3 if you’re garlic-obsessed like me)
- 1 bell pepper, diced (red adds sweetness, green gives crunch, your call!)
- 2 cups winter squash, cubed (butternut’s my fave, but acorn or kabocha work too)
Canned Goods & Liquids
- 1 can (15 oz) diced tomatoes (fire-roasted for extra smokiness!)
- 1 can black beans, drained & rinsed
- 1 can kidney beans, drained & rinsed
- 2 cups vegetable broth (low-sodium so you control the salt)
Spices & Oil
- 1 tbsp olive oil (or whatever cooking oil you’ve got)
- 1 tbsp chili powder (the backbone of flavor!)
- 1 tsp cumin (that earthy magic)
- Salt & pepper (to taste, I’m heavy on the pepper)
See? Nothing fancy, just real food that comes together beautifully. Now let’s cook!
How to Make One-Pot Vegetable & Bean Chili with Winter Squash
Alright, let’s turn these simple ingredients into a pot of cozy magic! Follow these steps, I promise it’s foolproof. Just keep an eye on the pot and trust your nose. The smells alone will tell you when it’s working!
Step 1: Sauté the Aromatics
Heat that olive oil in your big pot over medium heat (not too hot, or the garlic will burn, trust me, I’ve learned the hard way!). Toss in the onions and let them soften for about 5 minutes, stirring occasionally. When they turn translucent and smell sweet, add the garlic and bell pepper. Your kitchen should smell amazing by now! Cook for another 2-3 minutes until everything’s softened but not browned.
Step 2: Add Squash and Spices
Here’s where the flavor really starts building! Sprinkle in your chili powder and cumin, stirring for just 30 seconds until they’re fragrant. That quick toast unlocks their full potential. Now dump in your cubed squash and give everything a good stir to coat those orange chunks with all that spicy goodness.
Step 3: Simmer the Chili
Time for the grand finale! Pour in the diced tomatoes (juice and all), both types of beans, and vegetable broth. Bring it to a lively boil, then immediately reduce to a gentle simmer. Cover with a lid slightly ajar and let it bubble away for about 20 minutes. You’ll know it’s ready when the squash pieces are fork-tender but still hold their shape. Give it a taste, need more salt or pepper? Now’s the time! The broth should be slightly thickened and packed with flavor.
See? Easy as can be. Now grab a big spoon and get ready for the coziest bowl of veggie goodness!
Tips for the Best One-Pot Vegetable & Bean Chili
Want to take your chili from good to “holy wow”? Here are my tried-and-true tricks:
- Spice it your way: Start with 1 tbsp chili powder, then add cayenne or chipotle powder pinch by pinch if you like heat. Taste as you go!
- Bean swap magic: Out of kidney beans? Use pinto or even chickpeas. Dried beans work too, just soak overnight first.
- Batch cooking win: Double everything except the broth (use 3 cups instead of 4), it thickens perfectly as leftovers sit.
- Squash shortcut: Pre-cut squash from the store saves time, but peeling and cubing your own tastes fresher.
Oh, and always let it sit 10 minutes off the heat, the flavors marry beautifully!
Variations for One-Pot Vegetable & Bean Chili
This chili is like a blank canvas, tweak it to match your mood or what’s hanging out in your fridge! Here are my favorite spins:
- Sweet potato swap: No squash? Use diced sweet potatoes instead; they add the same cozy sweetness.
- Corn lovers unite: Toss in a cup of frozen or fresh corn kernels for pops of color and crunch.
- Extra creamy: Stir in a dollop of coconut milk at the end for a silky, rich texture.
- Spice it up: Top with sliced jalapeños, avocado, or a squeeze of lime for fresh zing.
Serving Suggestions
Now for the best part, loading up your bowl! This chili is crazy versatile. I love it with:
- Crusty bread for dipping (or cornbread if I’m feeling fancy)
- A mound of fluffy rice to soak up all that saucy goodness
- A bright sprinkle of cilantro and a squeeze of lime to cut through the richness
For extra pizzazz, set out toppings like shredded cheese (cheddar’s my go-to), avocado slices, or even a dollop of sour cream. My kids go nuts with the “build your own bowl” approach!
Storage and Reheating
This chili gets even better as leftovers; the flavors really settle in! Store it in an airtight container in the fridge for up to 4 days. When reheating, add a splash of broth or water to loosen it up (those beans love to soak up liquid overnight). Freezes beautifully, too, just thaw overnight in the fridge before warming gently on the stove.
Nutritional Information
Here’s the scoop on what’s in each cozy bowl (values are estimates and may vary): About 320 calories, packed with 14g plant-based protein and a whopping 16g fiber to keep you full. You’re also getting 60% of your daily vitamin C and 120% vitamin A from that gorgeous squash! Not too shabby for comfort food, right? The high fiber content is great for digestive health.
Common Questions About One-Pot Vegetable & Bean Chili
Got questions? I’ve got answers! Here are the things people ask me most about this cozy chili:
Can I freeze this chili?
Absolutely! It freezes like a dream for up to 3 months. Just cool completely first and leave some headspace in your container (those beans expand when frozen!). Thaw overnight in the fridge before reheating.
How can I make it spicier?
Easy! Add a pinch of cayenne with the spices, toss in a diced jalapeño with the onions, or stir in some chipotle powder. My trick? A dash of hot sauce right before serving!
What if I don’t have winter squash?
No worries! Sweet potatoes work beautifully, just cube them the same size. Even zucchini or carrots make great substitutes in a pinch.
Can I use dried beans instead of canned?
You bet! Just soak 1 cup dried beans overnight first (they’ll triple in size!). Cook them separately until tender, then add to the chili as directed.
For more delicious recipes and cooking inspiration, check out Recipesloop.
One-Pot Vegetable & Bean Chili with Winter Squash
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, bell pepper, and winter squash. Cook for 5 minutes, stirring occasionally.
- Stir in chili powder and cumin. Cook for 1 minute until fragrant.
- Add diced tomatoes, black beans, kidney beans, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until the squash is tender.
- Season with salt and pepper to taste. Serve hot.
Notes
