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

If you’re searching for a cozy, flavorful dinner that’s as nourishing as it is comforting, you cannot go wrong with Butternut Squash Chili. This wholesome vegetarian chili is a bowlful of hearty beans, tender squash, and fragrant spices that fill your kitchen with incredible aromas. Even the most devoted carnivores find themselves coming back for seconds, thanks to its robust, craveworthy flavors. Simple ingredients come together in under an hour to create a soul-warming meal perfect for chilly evenings, easy weeknights, or sharing with friends.

Ingredients You’ll Need

Butternut Squash Chili Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to make fantastic Butternut Squash Chili. Each ingredient in this recipe plays an essential role: the squash adds sweetness, the spices pack a punch, and beans make it ultra-satisfying. Here’s what makes up this irresistible bowl:

Olive oil: Perfect for sautéing the vegetables and helping the flavors meld together beautifully from the very beginning.
Butternut squash: The star of the show; once cubed and simmered, it becomes sweet and velvety, soaking up every bit of flavor.
Yellow onion: Gives the chili its foundational savoriness and a gentle sweetness as it cooks down.
Garlic: Fresh minced garlic adds warmth and depth you can taste in every bite.
Chili powder: Brings classic chili flavor and that beautiful brick-red color.
Cumin: Earthy and slightly smoky, this is the spice that whispers, “chili,” to your tastebuds.
Kosher salt: Essential for coaxing out all the natural sweetness and savoriness of your veggies and beans.
Ground chipotle: Lends a rich, subtle smokiness and mild heat that feels just right.
Black pepper: For that gentle, everyday heat and a tiny hint of sharpness.
Cayenne pepper: Adds a little extra heat for those who like their chili with a bit of kick.
Kidney beans: These meaty beans are super satisfying and soak up all the spiced tomato goodness.
Diced tomatoes (undrained): Juicy, saucy, and packed with tang that balances the sweetness of squash.
Tomato sauce: Pulls the chili together with extra richness and a silky, thick base.

How to Make Butternut Squash Chili

Step 1: Sauté the Base

Start by heating the olive oil in a large stock pot over medium heat. Once the oil shimmers, toss in the diced onion, cubed butternut squash, and minced garlic. Stir them together and let the vegetables get acquainted—the onion should turn soft and golden, and the garlic will fill your kitchen with irresistible fragrance.

Step 2: Season Generously

Next up: flavor time! Sprinkle the chili powder, cumin, kosher salt, ground chipotle, black pepper, and cayenne pepper over your sautéing veggies. Give everything a good stir to coat each cube and slice, letting the spices wake up and work their magic as the squash begins to soften. After about 10 minutes, the squash should be tender but not mushy.

Step 3: Simmer With Beans and Tomatoes

Pour in the drained kidney beans, the un-drained diced tomatoes, and tomato sauce into your pot. Scrape up any browned flavor bits from the bottom—trust me, you want every drop of that. Stir everything together and bring to a gentle boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, allowing all the spices and veggies to cozy up and meld together perfectly.

Step 4: Taste and Adjust

After simmering, uncover the pot, give your Butternut Squash Chili a thorough stir, and taste for seasoning. If you’d like more heat, add another pinch of cayenne. Prefer it saltier or a little brighter? Adjust to your liking. Let the flavors lead you—you’re the chef!

How to Serve Butternut Squash Chili

Garnishes

The right garnish elevates every bowl of Butternut Squash Chili to the next level. Try topping yours with a sprinkle of fresh cilantro, a dollop of tangy Greek yogurt or sour cream, creamy slices of avocado, or a scattering of shredded cheese for extra richness. Don’t forget a wedge of lime for a bright pop!

Side Dishes

Pair your steaming chili with warm, crusty bread, buttery cornbread, or fluffy rice for soaking up every last bit of sauce. Simple green salads with citrusy vinaigrettes or crisp tortilla chips make fantastic accompaniments as well.

Creative Ways to Present

Butternut Squash Chili shines at a casual dinner or a festive spread! Serve it in hollowed-out mini squash bowls for a dramatic touch, or ladle it over a baked sweet potato for extra heartiness. You can even layer it atop nachos for a fun appetizer twist!

Make Ahead and Storage

Storing Leftovers

Butternut Squash Chili stores beautifully. After cooling to room temperature, transfer leftovers into airtight containers. They’ll keep in the refrigerator for up to 4 days, making for effortless lunches or quick weekday dinners that taste even better after the flavors have had time to mingle.

Freezing

If you’re prepping meals ahead, this chili freezes like a dream. Spoon it into freezer-safe containers or zip-top bags, leaving a little room for expansion, and lay flat to save space. It will keep well frozen for up to 3 months, ready to rescue you on busy nights.

Reheating

When it’s time to enjoy your Butternut Squash Chili again, reheat gently on the stovetop over medium heat, stirring occasionally until it’s steaming hot. If reheating from frozen, let it thaw overnight in the fridge for best results. A splash of water or broth will revive its consistency if it’s thickened up in storage.

FAQs

Can I make Butternut Squash Chili in a slow cooker?

Absolutely! Sauté the onions, garlic, spices, and squash first for the best flavor, then transfer everything to your slow cooker. Cover and cook on low for 4-6 hours until the squash is very tender. It’s low-maintenance and extra cozy!

How spicy is this chili?

This recipe has a gentle warmth thanks to chipotle and cayenne, but it’s not overwhelmingly hot. Adjust the level by reducing or increasing the peppers. You’ve got complete control over your bowl’s heat!

Is Butternut Squash Chili vegan?

It is! The recipe as written contains no dairy or animal products, making it a fantastic vegan option. Just be mindful of what you use for garnishes and sides if you want to keep it 100% plant-based.

Can I swap the beans for another variety?

Go for it! Black beans, pinto beans, or cannellini beans work beautifully here. You can also mix and match for extra color and texture in your chili.

What’s the best way to peel and cube butternut squash?

A sharp vegetable peeler works wonders on raw squash. After peeling, slice off the ends, cut the squash in half, scoop out the seeds, and cube it up. If you’re pressed for time, pre-cubed squash from the produce aisle is a helpful shortcut.

Final Thoughts

If you’ve never tried Butternut Squash Chili before, now’s the time to let it become a staple in your kitchen. It’s colorful, hearty, and layered with flavor—for vegetarians and meat-lovers alike! Give it a go, and you just might find it’s your new favorite go-to on cool nights.

Delicious Butternut Squash Chili Recipe

Ingredients You’ll Need

Ingredients You’ll Need