Chilly Weather Black Bean, Sausage and Butternut Squash Chili

Black Bean, Sausage and Butternut Squash Chili

I have a chilly-weather recipe to keep you warm this winter, Black Bean, Sausage and Butternut Squash Chili! We enjoyed this chili accompanied by a generous serving of snow and cold weather a week ago.


Our weather has been like a roller coaster with temperatures ranging from the single digits to 70 degrees this week. I froze half of this chili, which makes a big pot to enjoy when it’s chilly again and for chili weather. :)


We’re fans of butternut squash and enjoy it in Butternut Caprese Salad, Butternut Hummusand Roasted Pear-Butternut Soupso when I ran across a chili recipe with butternut squash, I was anxious to try it. It didn’t disappoint, it’s hearty, healthy and flavorful! Most grocery stores now sell butternut squash already peeled and cubed in the produce department which is a big time saver. You can also find it in the freezer section if fresh is not available.


In addition to the sweet flavor of butternut squash, the traditional flavors of chili are all here along with black beans. It has some smoky flavor from the fire roasted tomatoes and has chia seeds which are high in fiber, protein and Omega-3s and added at the end to thicken the chili. I have chia seeds in the pantry that I use in a smoothie every morning and I love the idea of using them to thicken up a soup or chili.


Note: All recipes have a printable recipe link so you’re not printing photos. Look for the link at the bottom of the post.

Black Bean, Italian Sausage and Butternut Squash Chili, recipe adapted from Food Network

Makes 10 – 12 servings


3 teaspoons olive oil

1 pound ground *sweet Italian sausage (or sausage with casings removed) *substitute lean ground turkey for a low fat alternative

1 medium onion, diced

3 cloves garlic, minced

4 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons ground coriander

3 tablespoons tomato paste

Kosher salt

2 lb. butternut squash, peeled, seeded and cut into 1/2-inch cubes

1 red bell pepper, seeded and chopped

2 (14.5-oz.) cans diced fire-roasted tomatoes

2 (15.5-oz.) cans black beans, drained and rinsed

4 cups low sodium chicken stock

1/4 cup chia seeds

Freshly ground black pepper

1 to 2 tablespoons apple cider vinegar



Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the sausage and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the sausage to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.


 Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, red pepper, tomatoes and 4 cups chicken stock, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, about 45 minutes.


Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. To serve chili, top with cilantro leaves, shredded cheese, jalapenos, chopped scallions and/or sour cream if desired.

You can find a printable recipe, HERE.

Broccoli-Cheddar Cornbread

This chili would be good served with some Broccoli-Cheddar Cornbread and another recipe where you can sneak in some veggies!


Thank you for your visit, sharing with:

 Metamorphosis MondayThe Scoop,  Inspire Me TuesdayWow Us Wednesdays,

  Home Sweet Home,  Feathered Nest Friday

 Foodie Friday and Everything Else Link Party

  12 comments for “Chilly Weather Black Bean, Sausage and Butternut Squash Chili

  1. January 18, 2017 at 7:27 am

    Mary, I love butternut squash but would have never thought of it as an ingredient for chili. This looks so delicious and perfect for winter. I am so hoping we might have cooler weather. I am saving this recipe and thanks for sharing! Happy Wednesday!

  2. Jacklyn carney
    January 18, 2017 at 7:55 am

    ~ Mary ~
    I just roasted some butternut squash over the weekend for another recipe, I roasted 2 squash so
    I have lots leftover, now it has a purpose more than ever!
    Thank u as always!

    Stay warm and we’ll, hugs to the pups! 😘 🐾

  3. January 18, 2017 at 8:17 am

    Oh, my! This made my mouth water. I’m always on the look out for a new Chili recipe. I can only make my pork and pineapple chili so many times!!!!!!!!!!! This is a keeper, I bet.

  4. January 18, 2017 at 8:43 am

    Now that’s a bowl of colorful, yummy looking chili, Mary, for our wintry months! I like the idea of so many different textures in the bowl. Thanks for sharing another wonderful recipe. xo

  5. Virginia
    January 18, 2017 at 8:50 am

    Roasted butternut squash is a favorite of mine and really looking forward to enjoying this recipe. I have saved this one to my Pinterest board. Even though we are in Florida for the winter I look forward to preparing this yummy recipe, thank so much Mary.

  6. franki
    January 18, 2017 at 11:56 am

    Wouldn’t have thought of that…..will try!! franki

  7. Vanessa
    January 18, 2017 at 12:22 pm

    Yum; Yum – Give me some!!!! Please! I am going to have to make this – this upcoming weekend. Looks amazing! Thanks for sharing.

  8. January 18, 2017 at 2:22 pm

    I love the idea of butternut squash in chili Mary, what a tasty addition! Nothing beats chili and cornbread on a cold night. We have stolen a week from summer on the coast, we’ve been eating salads and grilling shrimp, more like June than January :)

  9. January 19, 2017 at 8:20 am

    Mary, This sounds incredibly delicious to me!!! Much more yummy with the sweet sausage than with ground turkey I’m sure. I have a butternut squash in my veggie bowl right now and I’ve been wondering what to do with it, so I think I’ll be making this chili. I love easy one pot dinners and cornbread is the perfect accompaniment to chili! I hope you share more about your morning smoothies! Our weather has been up and down too but today is cold…brrrr! Linda

  10. January 19, 2017 at 8:56 pm

    This is right up our alley in this household!….both recipes! I used lots of butternut squash and can’t wait to try this recipe!…We have smoothies every morning (even though my hubby does not cook, he is an expert at smoothie making using the Vitamix). The smoothies always have chia seeds, so I will definitely have to try them in soups etc!

  11. January 20, 2017 at 11:06 pm

    LOVE the squash, but I’m drooling over that broccoli cornbread!

  12. January 23, 2017 at 1:14 am

    Hi Mary! This chili looks so delicious. I absolutely can’t wait to try making it. We would love to have you share this over at this week’s Dishing It and Digging It party! Please feel free to join

Leave a Reply

%d bloggers like this: