Butternut Squash Chili

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!

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.

• Tip: Use your leftover canned chipotle peppers in adobo sauce to make this chipotle shrimp recipe, chipotle ranch dressing, or butternut squash tacos with chipotle crema. Or, freeze leftovers in ice cube trays for later use.

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.

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.