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This easy, one-pot Butternut Squash Chili packs enough flavor to satisfy everyone from carnivores to vegetarians. It’s hearty, healthy, and utterly irresistible – everyone loves it!

White bowls filled with butternut squash packed with beans, bell pepper, green onion, cilantro, soup cream, and avocado.

Few things are more comforting on a chilly fall day than a warm, hearty bowl of chili – and this butternut squash version is one of my favorites. I actually love this chili so much that I made a lentil stew version (it’s really good, you should try it).

Packed with tender squash, three types of beans, zucchini, and smoky chipotle peppers, This bold and flavorful meatless chili is anything but boring.

Naturally sweet butternut squash, smoky chipotle peppers, and the gentle heat of ancho chili powder create a perfectly balanced blend of sweet and spicy flavors. Combined with savory aromatics and creamy toppings, every bite is rich, comforting, and irresistibly flavorful.

This butternut squash chili also happens to be incredibly easy to make. Once your vegetables are chopped, everything gets cooked in one pot for super easy clean up. It also makes a great make-ahead meal. The flavors deepen as it sits, making leftovers even more delicious the next day.

Let’s make it!

A close-up of a white bowl filled with colorful vegetarian butternut squash chili, topped with sour cream, sliced avocado, white beans, chopped green onions, fresh cilantro, and a lime wedge. The ingredients include red bell peppers, zucchini, and cubed butternut squash.

Key Ingredients

To make this delicious butternut squash chili, you’ll need the following ingredients:

Aromatics: This recipe starts with an aromatic base of garlic, onion, bell pepper, and tomatoes. They are cooked low and slow to sweeten the ingredients rather than brown them. Similar to the French mirepoix, Cajun Holy Trinity, or Puerto Rican sofrito, you’ll find flavor foundations just like this one in my chicken soup recipe, jambalaya, gumbo recipe, and countless other soups and stews.

Butternut squash: This recipe calls for one small to medium butternut squash, about 2ish pounds. Peel and chop into 1-inch cubes. You can also purchase pre-chopped butternut squash to save a bit of time if you’d like.

Canned chipotle peppers: Chipotle peppers in adobo sauce add delicious, smoky flavor and heat! It’s one of my favorite ingredients to add to stews and hearty meat dishes. If you’re sensitive to spicy foods, start with a small amount and add more to taste. You can also use chipotle chile powder. Start with 1 teaspoon and add more to taste.

Spices (ancho chili powder + ground cumin): There’s no need to go wild with the spices or seasoning. However, a simple combination of ancho chili powder and ground cumin is all it takes to add a solid punch of flavor.

Beans: This chili includes black beans, kidney beans, and cannellini beans. I had all three varieties in my pantry so that’s why I add them. Feel free to include just one type of bean, or all three!

Vegetables (optional): This recipe includes zucchini and baby spinach for added color and nutrients. There so much flavor, that you’ll hardly know they’re there. Feel free to add additional vegetables or none at all.

You can find the complete list of ingredients and full recipe in the recipe card below.

Can I Add Meat?

Absolutely! This butternut squash chili is delicious just how it is, but it would taste just as great with ground beef, pork, chicken, or ground turkey. You could also add leftover shredded chicken or pick up a rotisserie chicken from the grocery store.

Hand holding a large rubber spatula stirring a big pot of butternut squash chili

How to Make Chili with Butternut Squash

This is an overview of how to make this butternut squash chili recipe. For detailed instructions and the full printable recipe, check out the recipe card below.

  1. Heat the olive oil in a large Dutch oven or stockpot set over medium-low heat. Add the onion and cook for 3–4 minutes until softened.
  2. Stir in the bell pepper and tomatoes. Cook for 6-8 minutes, or until the vegetables are soft and the tomatoes are jammy.
  3. Add the garlic and cook for 1–2 minutes.
  4. Stir in the chipotle chilies, ancho chili powder, cumin, salt, and pepper. Cook for 1–2 minutes, stirring continuously.
  5. Add the butternut squash, zucchini, black beans, kidney beans, and water. Bring to a boil, then reduce the heat and cover. Simmer for 30 minutes or until the squash is tender.
  6. Add the spinach (or kale) and cook until tender about 2 minutes.
  7. Remove from heat and season with salt and black pepper to taste. 
  8. Ladle into bowls and top with your favorite garnishes like avocado, shredded cheese, sour cream, or green onion, and serve it with homemade buttermilk biscuits or my buttery sweet cornbread recipe.

Butternut Squash Chili

Recipe Tips

Check out my top tips below. Have any questions? Leave me know in the comment section below.

No butternut squash? No problem: I love a good butternut squash recipe, but feel free to make this recipe with acorn squash, kabocha squash, or even delicata squash. The best part? There’s no need to peel these squash before cooking! You can also use a combination of winter squashes for added depth of flavor.

Blend for a smoother texture: If you prefer your chili to have a smoother, creamier texture, use an immersion blender to partially blend the chili directly in the pot. Blend just a portion to preserve some texture, or blend more thoroughly for a smoother consistency.

Add your favorite veggies: Feel free to toss in other hearty vegetables like cauliflower, carrots, celery, kale, or Swiss chard. This chili is incredibly flexible—just be sure to adjust the cooking time as needed for any firmer vegetables.

Save time with pre-cut squash: To speed things up, grab a package of pre-chopped butternut squash from your local grocery store. Just make sure the cubes are relatively uniform so they cook evenly.

Three bowls of butternut squash chili arranged on a neutral surface, each garnished with sour cream, avocado, lime wedges, fresh cilantro, and a sprinkle of chili powder. A few loose cilantro leaves and lime wedges are scattered nearby.

Make-Ahead, Storage, and Freezing

Make-Ahead: Chili tastes even better the next day! Make it 1–2 days in advance and store in the fridge until ready to reheat and serve.

Storage: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 5 days.

Freezing: Transfer cooled chili to freezer-safe containers or zip-top bags. Leave a little space for expansion. Freeze for up to 3 months, then thaw overnight in the fridge before reheating on the stovetop or microwave.

More Chili Recipes

If you make this savory butternut squash chili recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.

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Overhead view of a bowl of vegetarian butternut squash chili, topped with a dollop of sour cream, cannellini beans, chopped avocado, lime wedges, and a generous handful of fresh cilantro.
4.92 from 12 votes

Butternut Squash Chili Recipe


Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This Butternut Squash Chili may be meatless, but it's just as hearty, flavorful, and comforting as its meat-filled cousins. Filled with nutritious veggies like butternut squash bell pepper, tomatoes, and zucchini, plus protein-packed beans and smoky chipotle peppers, it's a guaranteed crowd favorite.
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 8 servings
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Ingredients 

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 bell peppers, deseeded and diced
  • 1 (28-ounce) can diced tomatoes , (or two 15 oz cans), with liquid
  • 4 cloves garlic, minced
  • 1 small butternut squash, (about 2 pounds) peeled, seeded and chopped into 1-inch cubes
  • 2 chipotle peppers in adobo sauce, roughly chopped
  • 1 tablespoon ancho chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 (15 ounce) cans black beans, drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained
  • 2 small zucchini, chopped
  • 2 cups water, or vegetable broth, plus more if necessary
  • 5 oz fresh baby spinach

Instructions 

  • Soften the aromatics: In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft and translucent. Add the diced bell pepper and canned tomatoes (plus their juices). Cook for 6-8 minutes, or until the vegetables are soft and the tomatoes are jammy. In the final minute, stir in the minced garlic. Cook until fragrant.
  • Season the base: Stir in the chipotle chilies, ancho chili powder, cumin, salt, and pepper. Stir constantly for 1–2 minutes.
  • Add the hearty vegetables and beans: Stir in the butternut squash, zucchini, black beans, kidney beans, and water. Bring to a boil, then reduce the heat to a simmer.
  • Simmer: Cover and simmer for 30 minutes or until the squash is fork tender. Stir occasionally to prevent burning.
  • Finish with greens: Add the spinach (or kale) and cook until tender, about 2 minutes.
  • Season and serve: Taste and adjust the seasoning as needed. Ladle into bowls and serve with toppings like avocado, cheese, sour cream, green onions, and chopped cilantro.

Notes

  • Yield: Approximately 8-10 serving.
  • Storage: Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.
  • Serving suggestion: This chili is delicious with crusty bread, cornbread, or tortilla chips for dipping.
  • Make it spicier or milder: For more heat, add extra chipotle peppers. To tone it down, use just one chipotle or omit them entirely.
  • Vegetable swaps: Feel free to substitute or add vegetables like carrots, celery, kale, or cauliflower. Just adjust simmering time as needed.
  • No butternut squash? Pumpkin, sweet potato, and acorn squash make great alternatives.
  • Blending tip: For a thicker, creamier texture, blend part of the chili using an immersion blender before adding the greens.
  • Meat version: Add 1-2 pounds of browned ground beef, pork, turkey, or chicken. You can also add 3ish cups of shredded chicken.

Nutrition

Calories: 307kcal | Carbohydrates: 58g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1375mg | Potassium: 1530mg | Fiber: 18g | Sugar: 9g | Vitamin A: 13103IU | Vitamin C: 83mg | Calcium: 208mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 14 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets like Daily Mail, Al Jazeera, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




4.92 from 12 votes (12 ratings without comment)