Butternut Squash, Black Bean & Corn Chili

Prep Time


Butternut Squash Black Bean and Corn Chili-#10 can

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1/2 cup Olive Oil
9 cups Red Onions, diced
5 1/2 cups Corn, fresh or frozen
18 cups Butternut Squash, diced 1/2"
6 tbsp Garlic, chopped
5-15 oz cans Black Beans, cooked, canned, drained
1 - 10# can Red Gold Plant Based Bolognese
2 quarts Vegetable Broth
1/2 cup Chili Powder
1 1/2 tbsp Cayenne Pepper
1 1/2 Tbsp Ground Cumin
1 1/2 tbsp Salt
1 1/2 tsp Black Pepper
Avocado, diced (for garnish)
Jalapeños, thinly sliced (for garnish)
Sour Cream (for garnish)
Chopped Fresh Cilantro (for garnish)


  1. In a large rondeau over high heat, add the olive oil, red onions and corn. Cook for 3-4 minutes until corn has started to char and caramelize.
  2. Add butternut squash and cook for another 5-7 minutes, reduce heat if necessary to keep from burning.
  3. Add garlic and sauté for 30 seconds. Add chili powder, cayenne, cumin, salt and pepper.
  4. Add black beans, Red Gold Plant Based Bolognese and vegetable broth. Bring to a boil and then reduce heat to a simmer.
  5. Cover the pot with a lid and simmer for 20-30 minutes until chili has reduced some and started to thickened.
  6. Ladle chili into a bowl and top with diced avocado, sliced jalapenos, sour cream and chopped cilantro as desired.