Vegetarian Butternut Squash Chili

Rich and flavorful Butternut Squash Chili is a vegetarian meal that even meat lovers will enjoy!

This veggie chili is slowly simmered on the stove with the perfect blend of spices. It’s a little bit spicy, but not too much, and the sweetness from the squash provides a wonderful flavor balance.

Chili is the ultimate comfort food, and this vegetarian version with butternut squash adds a unique twist to the traditional recipe.

The sweetness of the squash pairs perfectly with savory spices, creating a flavor-packed bowl of chili that everyone will want seconds (and thirds!) of.

If you need more amazing chili recipe options, try my Slow Cooker Turkey Chili, or a classic and meaty Texas Chili.

Why You’ll Love This Recipe

1. It’s Healthy and Nutritious – Butternut squash is a great source of fiber and vitamin A, while beans provide protein and iron. This vegetarian chili is a complete meal in itself!
2. Easy To Make – This entire recipe is made in one big pot, and simmered on the stove until it’s ready to eat. The ingredients are common and easy to find, and the recipe has just a few simple steps, making it perfect for a weeknight dinner.
3. Versatile Recipe – Soups and Chilis like this one are incredibly easy to customize. Add extra spices for a bolder flavor, or top your chili with your favorite toppings, such as diced avocado, sour cream, or cheese.

If you’re looking for more delicious ways to prepare winter squash, I highly suggest that you try my Cheesy Spaghetti Squash with Spinach or sweet and savory Butternut Squash Curry.

Key Ingredients for Butternut Squash Chili

Here’s what you need to make this vegetarian chili recipe:

• Butternut Squash: The star of this recipe is 1 medium butternut squash. You’ll peel and chop it into cubes before cooking.
• Kidney Beans: These bring all of the protein and fiber! Depending on where you live, a standard can of kidney beans might be 15.5 ounces, or 400 grams (which is slightly smaller). You can use either size can, it won’t make a huge difference in this recipe.
• Onion, Bell Pepper, and Garlic: These fresh aromatic veggies are sauteed first to create a savory flavor base for the chili.
• Spices: You must have some spices to make a great pot of vegetarian chili! Chili powder, ground cumin, smoked paprika, a bay leaf, and Italian seasoning, plus a bit of salt and pepper are all you need to make this dish taste amazing.
• Canned Tomatoes: Don’t drain the liquid from the diced tomatoes, it adds needed moisture and flavor to the recipe.
• Vegetable Broth: Use veggie broth to keep this recipe vegetarian. Otherwise, beef broth works too.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Butternut Squash Chili

1. Sauté the Vegetables: In a large soup pot or Dutch oven, heat olive oil over medium heat. Then saute the diced onion until it’s translucent. Add the diced bell pepper and minced garlic and continue to saute for just a minute until the garlic is fragrant.
2. Add Spices: Sprinkle in the chili powder, cumin, smoked paprika, and Italian seasoning. Stir for about 30 seconds to allow the spices to release their flavors.
3. Fill the Pot: Pour in the canned diced tomatoes and stir to release all of the spices from the bottom of the pot. Then add the drained kidney beans, butternut squash, vegetable broth, and a bay leaf. Stir to combine.
4. Simmer: Raise the heat to bring the chili to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30 minutes, or until the squash is fork-tender. Season with salt and pepper as desired, and remove the bay leaf before serving.

Recipe Tips

• The easiest way to peel raw butternut squash is to use a sharp vegetable peeler. You may need to peel twice, depending on how thick the skin is. A sharp chef’s knife will also make dicing the hard squash much less of a hassle.
• Be sure to drain and rinse the canned beans before adding them to the chili.
• To thicken the chili, you can use a potato masher to mash it up a bit. The mashed squash will give the chili a thicker consistency.
• Make it spicy! If you like heat, add chopped jalapeno, chipotle in adobo, or some red pepper flakes to the pot.
• Prep ahead: Chop up the veggies the night before so that they’re ready to go when it’s time to make dinner!

Storing Tips

Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.

This recipe also freezes very well! I suggest freezing it in individual servings in ziptop bags so it’s easy to reheat later.

To reheat, thaw if needed, then transfer the leftover chili to a small saucepan and heat on the stove until warmed through.

What To Serve With Butternut Squash Chili

Enjoy this vegetarian chili just like you would any other chili. It’s delicious with a side of homemade cornbread, fresh dinner rolls, or tortilla chips.

For veggie chili toppings, try shredded cheddar cheese, sour cream (or your favorite vegan alternative), diced avocado, or fresh cilantro leaves.

To make this recipe even more filling, serve it over cooked rice, quinoa, or macaroni noodles.

Recipe FAQs

More Hearty Vegetarian Meals

Lentil Salad

Vegan Lentil Shepherd’s Pie

Shakshuka

Chickpea Curry

All Vegetarian Recipes →

Warm, comforting, and packed with flavor, this Butternut Squash Chili is the perfect dish to make on a chilly day. Utilize this delicious winter squash to make the best vegetarian Chili, and be sure to save the recipe!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 24 votes

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Vegetarian Butternut Squash Chili

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Author: Diana

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Rich and flavorful Butternut Squash Chili is a delicious and hearty slow-simmered vegetarian meal that everyone loves.

6 Servings

Rich and flavorful Butternut Squash Chili is a delicious and hearty slow-simmered vegetarian meal that everyone loves.

Equipment

• Dutch oven or saucepan

Ingredients

• ▢ 2 tablespoons (30 ml) olive oil, not extra virgin
• ▢ 1 large (150 g) yellow onion diced (about 1 cup)
• ▢ 1 red bell pepper diced
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons chili powder
• ▢ 1 tablespoon ground cumin
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon italian seasoning
• ▢ 1 14.5- ounce (400 g) can diced tomatoes
• ▢ 2 15.5- ounce (400 g) cans kidney beans, drained and rinsed
• ▢ 1 medium (700 g) butternut squash peeled and diced into 1-inch cubes (about 3 cups)
• ▢ 2 ½ cups (600 ml) vegetable broth
• ▢ 1 bay leaf
• ▢ Salt and pepper to taste
• ▢ Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

Instructions

• In a large pot or a dutch oven, heat olive oil over medium heat.
• Add the diced onion to the pot. Sauté until it becomes translucent, around 3-4 minutes.
• Add the diced bell pepper and minced garlic to the pot. Continue to sauté for an additional minute or until the garlic is fragrant.
• Sprinkle in the chili powder, cumin, smoked paprika, and italian seasoning. Stir for about 30 seconds to allow the spices to release their flavors.
• Pour in the canned diced tomatoes. Mix well to ensure the spices don’t stick to the bottom of the pot.
• Add the drained kidney beans and the diced butternut squash.
• Pour in the vegetable broth and add the bay leaf. Stir everything together until well combined.
• Raise the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and allow the chili to cook for approximately 30 minutes. The chili is ready when the butternut squash is fork-tender.
• Season with salt and pepper as desired. Before serving, remember to remove and discard the bay leaf. Ladle the chili into bowls and garnish with your choice of optional toppings.

Notes:

• The easiest way to peel raw butternut squash is to use a sharp vegetable peeler. You may need to peel twice, depending on how thick the skin is. A sharp chef’s knife will also make dicing the hard squash much less of a hassle.
• Be sure to drain and rinse the canned beans before adding them to the chili.
• Depending on where you live, a standard can of kidney beans might be 15.5 ounces, or 400 grams (which is slightly smaller). You can use either size can, it won’t make a huge difference in this recipe.
• To thicken the chili, use a potato masher to mash it up a bit. The mashed squash will give the chili a thicker consistency.
• This recipe can serve 6 as a main dish, or up to 8 people if served as a side or appetizer. 
• Make it spicy! If you like heat, add chopped jalapeno, chipotle in adobo, or some red pepper flakes to the pot.
• Prep ahead: Chop up the veggies the night before so that they’re ready to go when it’s time to make dinner!
• To Store: Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage. 

Nutrition Information

Calories: 329kcal, Carbohydrates: 58g, Protein: 16g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 545mg, Potassium: 1321mg, Fiber: 16g, Sugar: 8g, Vitamin A: 15169IU, Vitamin C: 62mg, Calcium: 153mg, Iron: 7mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen