Black Bean Chili

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recipe by Kamran Siddiqi

  • Time icon
    Total Time
  • Serves icon
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based on 1 ratings

Black bean chili with smoky chipotles and squash, a quick basic recipe perfect for adapting with seasonal ingredients. Don't forget the toppings - avocado, fresh herbs, cheese or sour cream, tortilla chips... Vegan and gluten-free.

recipe updated Sep 28, 2020


  • Butternut squash icon
    Butternut squash
    1 (about 600 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Ground cumin icon
    Ground cumin
    1 tbsp (about 6.3 g)
  • Dried oregano icon
    Dried oregano
    1 tsp (about 0.7 g)
  • Tomato icon
    200 g (about 1 ½)
  • Canned black beans icon
    Canned black beans
    3 cups (about 864 g)
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    85.12 g (about ½)
  • Vegetable stock icon
    Vegetable stock
    2 cups (about 480 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Onion icon
    1 (about 140 g)
  • Sea salt icon
    Sea salt
    1 pinch (about 0.41 g)


  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Medium bowl

Step preview

  1. Add butternut squash to a clean small bowl then set aside
  2. Add garlic clove, ground cumin and dried oregano to a clean small bowl then set aside
  3. Add tomato to a clean medium bowl
  4. Add canned black beans to a clean saucepan
  5. Add chipotle peppers in adobo sauce and vegetable stock to the vegetables then set aside
  6. Add olive oil to the saucepan
  7. Heat - medium heat
  8. Transfer vegetables to saucepan
  9. Cook until lightly browned
  10. Add onion to the saucepan
  11. Sauté until soft
  12. Transfer spices to saucepan
  13. Cook until fragrant - approx 1 min
  14. Season with sea salt
  15. Transfer vegetables to saucepan
  16. Simmer - 15 min
  17. Garnish
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