Butternut Squash Chili has become a weeknight favorite in my kitchen. It’s warm, hearty, and filled with bold, comforting flavors. It’s an easy, healthy vegetarian chili that satisfies every time.
Contents
Butternut Squash Chili Recipe
Butternut Squash Chili is a modern twist on traditional chili. This hearty and healthy chili dish incorporates butternut squash with beans and warming spices. It’s naturally sweet, slightly smoky, healthy, and vegan/vegetarian.
Popular in fall and winter, it’s a nutritious comfort food rich in fiber, vitamins (A & C), and plant-based protein. This dish pairs well with hearty sides like rice, tortilla chips, or baked potatoes.
Toppings like shredded cheddar, sour cream, and avocado balance the chili’s spice, while lime wedges add a bright, citrusy touch. For extra freshness, you can garnish the chili with Greek yogurt or chopped coriander.
This is how to make the simple butternut squash chili:
Butternut Squash Chili
Nutrition
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 1 jalapeño seeded and diced (optional for heat)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- Salt & black pepper to taste
- 3 cups butternut squash peeled and cubed (about 1 small squash)
- 15 oz black beans drained and rinsed
- 15 oz kidney beans drained and rinsed
- 15 oz fire-roasted diced tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook until soft (about 4–5 minutes). Add garlic, bell pepper, and jalapeño. Cook for another 2–3 minutes.
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 30 seconds until fragrant.
- Add butternut squash, beans, tomatoes, tomato paste, and broth. Bring to a boil, then reduce heat and cover. Simmer for 25–30 minutes, or until squash is tender.
- Stir in lime juice. Adjust seasoning if needed.
- Ladle into bowls and top with cilantro, avocado, vegan sour cream, or shredded cheese if desired.
Notes
- Add cooked quinoa or crumbled tofu for extra protein.
- Keeps well in the fridge for 4–5 days. Freezes beautifully.
- Use frozen butternut squash or canned beans for convenience.
SIMILAR RECIPES:
Variations
Butternut Squash Chili has many variations. They are primarily different in protein, beans, spices, and cooking methods. Here are some versions to make at home:
- Vegan Protein-Packed Version
- Add 1 cup cooked quinoa or a can of lentils for extra plant protein.
- Top with avocado slices or a dollop of vegan yogurt.
- Butternut Turkey Chili stirs in 1 lb of ground turkey after sautéing the onions and cooks until browned.
- Southwest Corn & Squash Chili adds 1 cup corn (fresh or frozen), 1/2 tsp ground coriander, and a dash of lime zest for a bright Southwest flair.
- Cheesy Butternut Chili
- Stir in 1/2 cup shredded cheddar or pepper jack cheese at the end of cooking.
- Top with sour cream and green onions.
- Sweet Potato Swap replaces butternut squash with cubed sweet potatoes for a deeper, sweeter flavor.
- Grain Bowl Version serves the chili over cooked brown rice, farro, or bulgur for a hearty grain bowl. It’s great for meal prep.
- Spicy Smoky Chipotle Version
- Adds 1–2 chopped chipotle peppers in adobo sauce for smoky heat.
- Skip the jalapeño if it’s too spicy.