Butternut Chipotle Chili w/ Black Beans


I know it’s the wrong season for chili, but let’s be honest, it’s never the wrong season for chili. Also I had some butternut squash and chipotle peppers to use up. This recipe comes from Cookie and Kate. I adapted it slightly to work on my food plan.

This meal has a really nice balance of spicy and sweet and it is great for batch cooking ahead.

I made the lazy version of this chili by throwing everything into a crockpot and walking away for 6 hours until dinner time. If you don’t want to use a crockpot, check out the original recipe instructions here. Without a crockpot, it takes 1 hour of cook time, and 20 minute of prep time.

Butternut Chipotle Chili w/ Black Beans

  • Servings: Makes 4 Servings
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Each 20 oz Serving Contains:

  • 1 Veggie Serving (about 10 oz)
  • 1 Protein Serving (6 oz beans)
  • 1 Fat Serving
  • 4 oz condiments (broth, diced tomatoes, etc)


Veggie Serving

  • 1 medium red onion, chopped
  • 2 bell peppers, chopped
  • 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes
  • 1 small can (14 ounces) diced tomatoes, including the liquid

Protein Serving

  • 24 oz black beans (three 15-oz cans drained and rinsed, or freshly cooked)

Fat Serving

  • 2 oz avocado to garnish (per serving)

Condiments & Spices

  • 1 tablespoon chopped chipotle pepper in adobo sauce (from a can, I like to freeze the rest in a ziploc) – Use half of a tablespoon if you don’t like a lot of heat.
  • 4 garlic cloves, pressed or minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 bay leaf
  • 1 cup vegetable broth
  • Salt, to taste
  • Chopped fresh cilantro and/or red pepper flakes to garnish (optional)

Maintenance Modifications

  • Grain Additions: Serve over rice, quinoa, barley, farro, etc.
  • Protein Additions: Eat a side of nuts, yogurt, or nut butter.
  • Fat Additions: Increase avocado, or add oil to the chili.


  1. Throw everything into a crockpot and cook on low for 6 hours or high for 4 hours.
  2. Alternatively, throw everything into a large, heavy bottomed pot and cook for 1 hour, stirring occasionally.
  3. I divide my chili into 4 equal sized containers. Alternatively, you could add together your veggie amount, plus 6 oz of beans, plus 4 oz of condiments, and eat that much for a serving.
  4. Garnish with avocado and cilantro.


  1. Katie, you can’t IMAGINE how helpful your recipes are for those of us who are just starting out with BLE. Thank you, thank you!

  2. Hi Katie – another of my questions 😉 Is butternut squash like a yam or sweet potato? i.e. do we need to consider it grain at all or is it a veg all the way? I’m wondering if here in UK we use different names or I’m just not clear enough about whats what hee hee!

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