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Easy butternut squash chili in one pot

Butternut Squash Chili

Warm up with this easy Butternut Squash Chili recipe! Packed with protein, rich flavors, and a touch of sweetness. Ready in under an hour.
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Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Course Main Course
Cuisine American, Mexican
Servings 6

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 10gFat: 10gSodium: 450mgFiber: 12gSugar: 8g

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.
Keyword healthy recipes, vegan recipe, winter recipe
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