Name: Butternut Squash Chili Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1/2 large butternut squash (raw, peeled, de-seeded, and cubed) about 6 cups; 1 medium yellow onion, diced; 3 garlic cloves, minced; 2 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon kosher salt; 1/2 teaspoon ground chipotle; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 30 ounces kidney beans, drained and rinsed; 28 ounces diced tomatoes, undrained; 15 ounces tomato sauce

Butternut Squash Chili is one of those magical dishes that brings a touch of cozy comfort to any night of the week. With its vibrant color, hearty beans, and gently spiced broth, this chili is proof that eating vegetarian can be every bit as satisfying as any meat-filled classic. Perfect for busy weeknights or laid-back weekends, the bold flavors and healthy ingredients in this Butternut Squash Chili make it a recipe everyone should try at least once.

Butternut Squash Chili Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for Butternut Squash Chili is simple, and each item plays its own special role in making this meal both nourishing and deeply flavorful. From warming spices to tender squash, every component adds a pop of color, a new layer of flavor, or a wonderful texture to each spoonful.

Olive oil: Provides a healthy and flavorful base for sautéing vegetables and blooming the spices.
Butternut squash (cubed): The star of the show; it brings a subtle sweetness, gorgeous color, and a creamy bite to each bowl.
Yellow onion (diced): Adds aromatic depth and a savory note that balances the chili’s sweetness.
Garlic (minced): Lends a pungent, earthy complexity that makes every bite more aromatic.
Chili powder: Packs a smoky, slightly sweet punch that forms the backbone of the chili flavor.
Cumin: Brings a subtle earthiness and warmth, rounding out the spice blend.
Kosher salt: Essential for brightening and balancing all the other ingredients.
Ground chipotle: Adds a deep, smoky heat that builds gentle spice and complexity.
Black pepper: Provides just a hint of peppery bite to the chili mix.
Cayenne pepper: Turns up the heat and brings a gentle warmth that lingers.
Kidney beans (drained and rinsed): They make the chili extra hearty, boost the protein, and give it a satisfying texture.
Diced tomatoes (undrained): Their tangy, juicy bite forms part of the base and balances the sweet squash.
Tomato sauce: Gives a rich, velvety consistency to bring all the flavors together.

How to Make Butternut Squash Chili

Step 1: Sauté the Base

Start by warming the olive oil in a large stockpot over medium heat. Once glistening, add your diced butternut squash, onion, and garlic. These three are the backbone of Butternut Squash Chili, infusing unbeatable aroma and flavor right from the get-go. Give them a few good stirs and cook until the onions begin to soften and the scent fills your kitchen, about 5 minutes.

Step 2: Bloom the Spices

Sprinkle in the chili powder, cumin, kosher salt, ground chipotle, black pepper, and cayenne pepper. This is where the magic starts—blooming the spices directly with the vegetables and oil intensifies their fragrance and ensures the chili is boldly seasoned throughout. Stir well and let the squash continue cooking until it’s just starting to get fork-tender, roughly another 5 minutes.

Step 3: Add Beans and Tomatoes

Pour in the kidney beans, diced tomatoes (with their juices), and tomato sauce. As you add these, don’t forget to scrape any brown bits from the bottom of the pot—this adds loads of flavor to your Butternut Squash Chili. Stir everything gently to combine, letting all those colors and textures come together.

Step 4: Simmer to Perfection

Increase the heat to bring the pot to a low boil, then reduce to a gentle simmer. Cover and cook for about 20 minutes. The butternut squash should be melt-in-your-mouth tender, and the chili will have thickened into a gloriously rich consistency. Taste, and add an extra pinch of salt and pepper if needed. Now your chili is ready to serve!

How to Serve Butternut Squash Chili

Garnishes

The best part of Butternut Squash Chili is piling your bowl high with colorful, flavorful garnishes. Try topping with fresh cilantro, diced avocado, a swirl of vegan sour cream, or some crunchy pumpkin seeds for texture. A squeeze of lime never hurts, either—it wakes up all those warm, rich flavors.

Side Dishes

To make your meal even cozier, serve Butternut Squash Chili with warm, crusty bread or classic cornbread for dunking every last bit of sauce. If you’re after something lighter, a crisp green salad with a tangy vinaigrette keeps things refreshing and bright alongside the chili’s robust profile.

Creative Ways to Present

For a fun, festive twist, ladle your Butternut Squash Chili into roasted acorn squash halves or serve in handmade bread bowls for extra flair. This chili also works beautifully on top of baked sweet potatoes or as a hearty filling for loaded nachos if you’re feeling adventurous!

Make Ahead and Storage

Storing Leftovers

Leftover Butternut Squash Chili is basically a dinner gift for tomorrow. Cool any leftovers completely before transferring to an airtight container, then pop it in the fridge. It will keep beautifully for three to four days, and the flavors continue to mingle and deepen overnight.

Freezing

This chili is a freezer superstar! Divide cooled Butternut Squash Chili into single-serve containers or heavy-duty freezer bags (labeling is always your future self’s friend), and freeze flat for up to three months. Thaw overnight in the fridge, or use a gentle defrost in the microwave if you’re in a hurry.

Reheating

Reheat chilled or thawed chili over medium heat on the stovetop until simmering and steaming hot, stirring occasionally to keep it from sticking. If it thickens too much, splash in a little water or broth to bring back the perfect consistency. Microwaving for a couple of minutes works great for individual bowls, too!

FAQs

Can I add other vegetables to Butternut Squash Chili?

Absolutely! While butternut squash is the star, feel free to toss in bell peppers, corn, or even sweet potatoes for extra variety and nutrition. Just be sure to cut everything into evenly sized pieces so they cook at the same rate.

Is Butternut Squash Chili spicy?

The heat level is pretty mild but with a noticeable warmth from the chipotle and cayenne. If you’re sensitive to spice, reduce the cayenne or chipotle. Prefer things extra spicy? Add a little more or throw in a chopped jalapeño at the start!

Can I make this chili in a slow cooker?

Definitely! Sauté the onion, squash, and garlic in a skillet first, then add everything to your slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the squash is perfectly tender.

What can I substitute for kidney beans?

If you’re out of kidney beans, black beans or pinto beans are excellent alternatives for Butternut Squash Chili. Use whatever you have on hand—both bring great texture and soak up the chili flavor.

Can I make Butternut Squash Chili ahead of time?

Yes, in fact, the chili tastes even better the next day after the flavors have time to mingle. Simply store it in the refrigerator after cooling and gently reheat when you’re ready to serve.

Final Thoughts

There’s something incredibly comforting about a big pot of Butternut Squash Chili simmering on the stove. It’s hearty, satisfying, and so easy to make, you’ll find yourself coming back to this recipe whenever you crave a nourishing, flavor-packed meal. Give it a try—the cozy, colorful results will win you over in just one bite!

Butternut Squash Chili Recipe