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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

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 Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8 servings
Calories: 307kcal
Chef: Jessica Randhawa

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
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