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Easy Butternut Squash Chili Recipe

Butternut Squash Chili

iamwinfred
This hearty vegetarian chili features tender butternut squash, black beans, and a rich blend of smoky spices that deliver bold flavor in every bowl. Perfect for cozy weeknight dinners, it's naturally gluten-free, packed with nutrients, and comes together in under an hour for a satisfying meal the whole family will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8 bowls
Calories 245 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot 5-6 quart capacity
  • Cutting board
  • Sharp knife
  • Wooden spoon

Ingredients
  

  • 2 tablespoons olive oil 30ml
  • 1 medium yellow onion about 1.5 cups or 200g, diced
  • 1 medium red bell pepper about 1 cup or 150g, diced
  • 4 cloves garlic minced
  • 1 medium butternut squash about 4 cups or 600g, peeled and cut into 1/2-inch cubes
  • 2 cans black beans 15 oz or 425g each, drained and rinsed
  • 1 can diced tomatoes 28 oz or 794g, with juices
  • 1 can tomato sauce 15 oz or 425g
  • 2 cups vegetable broth 480ml

For the Seasonings

  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground

For Serving

  • sour cream optional
  • shredded cheddar cheese optional
  • fresh cilantro chopped, optional
  • tortilla chips optional
  • lime wedges optional

Instructions
 

  • Heat olive oil in a large Dutch oven over medium heat. Add diced onion and bell pepper, cooking for 5-6 minutes until softened.
  • Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  • Stir in all seasonings (chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper) and cook for 30 seconds to toast the spices.
  • Add butternut squash cubes, black beans, diced tomatoes with juices, tomato sauce, and vegetable broth. Stir well to combine.
  • Bring to a boil, then reduce heat to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally, until squash is tender.
  • Taste and adjust seasonings as needed. Serve hot with desired toppings like sour cream, cheese, cilantro, tortilla chips, and lime wedges.

Notes

  • Make it vegan by skipping the sour cream and cheese toppings, or use plant-based alternatives.
  • For a thicker chili, simmer longer uncovered or mash some of the squash and beans against the side of the pot.
  • This chili tastes even better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
  • Adjust the cayenne pepper to your heat preference - omit for mild, double for extra spicy.
  • Pre-cut butternut squash is available in most grocery stores to save prep time.
  • Add 1 cup of corn kernels in the last 10 minutes of cooking for extra sweetness and texture.
  • For a smoky flavor boost, add 1-2 teaspoons of adobo sauce from canned chipotle peppers.
  • Leftover chili makes excellent burrito or taco filling, or serve over baked potatoes or rice.
  • If squash starts sticking to the bottom, add a splash more broth and reduce heat slightly.

Nutrition

Serving: 1BowlCalories: 245kcalCarbohydrates: 45gProtein: 11gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.5gSodium: 620mgPotassium: 890mgFiber: 12gSugar: 9gVitamin A: 180IUVitamin C: 65mgCalcium: 12mgIron: 20mg
Keyword bean chili, butternut squash, fall recipe, healthy dinner, vegetarian chili
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