A simple, vegetable-packed butternut squash chili that takes only 15 minutes to prep. It has the right touch of spice and is ready for all your favorite toppings. Even meat eaters will enjoy this hearty vegetarian chili.
I love butternut squash, but I admit I don’t enjoy cutting one up. Thankfully, many grocery stores sell frozen, cubed butternut squash. While fresh is wonderful, the frozen variety is a convenient shortcut that makes this recipe quick and easy.
This butternut squash chili is a simple, satisfying meal that’s hearty without meat. It’s straightforward to prepare and full of flavor.
I make some kind of soup or chili almost every Sunday during the colder months, so this is one of many favorites in my rotation. It’s easy to adapt and pairs well with lots of different toppings and variations.
Why You Will Love This Butternut Squash Chili
- Loaded with vegetables and wholesome ingredients.
- Meat-free but still provides about 21 grams of protein per serving.
- Freezer-friendly for quick reheating later.
- Excellent for meal prep and easy weeknight dinners.
- Flexible — simple to customize to your taste.
Ingredient Notes
The full ingredient list with exact measurements is in the recipe card below.
- Broth is optional. If you prefer a thicker chili, you can omit or reduce the broth. Use vegetable broth to keep the chili vegetarian, or chicken broth if you don’t mind animal-based stock.
- A pinch of cinnamon adds depth. A small amount of cinnamon brings a subtle warmth and complexity. It’s a common addition in regional chilis and adds a comforting layer of flavor.
Recipe Variations
- Add more vegetables: Stir in chopped carrots, zucchini, yellow squash, or an additional colored bell pepper.
- Add meat or a meat substitute: Brown ground turkey, beef, or a plant-based ground meat and add it with the onions and peppers for a heartier version.
- Make it spicier: Increase cayenne, add hot sauce, or include diced jalapeños to boost the heat.
How to make this recipe
Step 1: Heat a Dutch oven or large soup pot over medium-high heat and add olive oil.
Step 2: Sauté the diced onion and bell peppers until the onion becomes translucent.
Step 3: Lower the heat to medium and add the butternut squash, beans, tomatoes, tomato sauce, tomato paste, spices, garlic, and any optional broth. Stir to combine. Tip: start with a small amount of broth if you want a thick chili — you can add more later.
Step 4: Cover and simmer over medium to medium-low heat for about 20 minutes, stirring occasionally, until the squash is tender but still holds some shape. Add more broth if you prefer a thinner consistency. Serve with toppings such as shredded cheddar, sour cream, cilantro, crushed tortilla chips or Fritos.
Recipe Tips
- If adding meat: Brown 1 pound of turkey or beef, drain if needed, and stir it in. You may want to add an extra can of tomato sauce when including meat.
- Try smoked paprika: A bit of smoked paprika adds a pleasant smoky depth.
- Avoid overcooking the squash: Cook until the squash is tender but not mushy so it maintains texture in the chili.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, let the chili cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Other Soup and Chili Recipes:
- Chunky Italian Vegetable Soup
- One Pot Chili Mac and Cheese
- Turkey Lentil Soup
- Sausage Gnocchi Soup
- Pumpkin Quinoa Chili
- Maple Roasted Sweet Potato Carrot Soup
- Tomato Tortellini Soup
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Butternut Squash Chili
Ingredients
- 4 ½ c butternut squash, cubed (or 2, 9 oz. bags frozen)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 can kidney beans (approx. 15.5 oz)
- 1 can pinto beans (15.5 oz)
- 1 can black beans (15.5 oz)
- 3-4 garlic cloves, minced
- 1 can diced tomatoes (approx. 14.5 oz), undrained
- 1 can tomato sauce (approx. 15 oz)
- 1 T tomato paste
- 1 T chili powder
- ½ T cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper (adjust to taste)
- ¼ tsp cinnamon
- ½ tsp black pepper
- ½ tsp sea salt, or to taste
- 1 – 2 c vegetable broth (optional)
Instructions
-
Peel and cube fresh butternut squash if using fresh, or use frozen cubes. Dice the peppers and red onion.
-
Heat about 1 tablespoon of olive oil in a large pot over medium-high heat. Add the peppers and onion and sauté until the onion becomes translucent.
-
Lower the heat to medium and add the squash, beans, tomatoes, tomato sauce, tomato paste, garlic, and spices. If you want a thick chili, omit the broth or add just ½ cup to start; add more later if needed.
-
Cover and heat over medium to medium-low for about 20 minutes, stirring occasionally, until the squash is tender but not mushy.
-
Adjust the consistency with additional broth if desired. Garnish and serve with your favorite toppings.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, cool completely, transfer to a freezer-safe container, and freeze for up to 3 months.
Adding meat: Brown a pound of turkey or beef and stir it in at the end; consider adding an extra can of tomato sauce.
Squash texture: Avoid overcooking so the squash keeps a slight bite and maintains texture.
Nutrition
Nutrition information is an approximation and should be used as a guide.
Did you enjoy this recipe? Have a question?Leave a comment below!
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