butternut squash chili

Hearty, spicy and sweet vegetarian chili made with butternut squash and black beans. Top with creamy avocado for an easy meal that satisfies vegans, carnivores and gluten-free eaters alike. This recipes serves 3 to 4. This chili is very hearty, but feel free to add another can of tomatoes or more vegetable broth if you want to thin it out a bit. Double the recipe for a crowd.

Vegetarian Butternut Squash Chipotle Chili with Avocado

olive oil

red onion, chopped

red bell peppers, chopped

butternut squash (1 1/2 pounds or less), peeled and chopped into 1/2-inch cubes

garlic cloves, pressed

chili powder

chipotle pepper

cumin

cinnamon

bay leaf

each) black beans, rinsed and drained, or 3 cups cooked black beans

vegetable broth (or

Salt,

Mexico,

corn tortillas for crispy tortilla strips (or substitute crumbled tortilla chips)

Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes

In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.

Turn the heat down to medium-low and add the garlic, chili powder, 1/2 tablespoon chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you&#8217;d like.

You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Remove the bay leaf and add salt to taste.

To make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long by 1/4 inch wide. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering. Toss in the tortilla slices, sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.

Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. I added a little sprinkle of red pepper flakes (optional). Cilantro would be nice as well. You might want to serve this along with some chipotle hot sauce (Tobasco makes one) for the spice addicts like myself.

Soooo yummy!! One of my new favorites, for sure.

I made this for about 12 friends for a party at my place last night and it was a huge hit! I quadrupled the recipe and played around with the spices a little bit (always more garlic!) but I'm so pleased with how it turned out. We sprinkled some shredded cheddar to the final product and what a masterpiece!

Made this last night. WOW, tasted amazing.

Hi Kate, would it work if I used sweet potato in place of the butternut squash? I don't have any squash in my kitchen right now! Thanks! 

P.S. I've made this recipe before (from your cookbook) and loved it so much!

Made this for dinner tonight with a few changes to accommodate ingredients on hand. It was absolutely fabulous! Will definitely make again! I did find that we needed more beans because I like lots of beans.

By far the most flavorful chili recipe I've made to date. Love the addition of cinnamon. I never would have though to add taht, but it complemented the flavors amazingly well! 1 tbsp of the peppers added just enough heat without overpowering the flavor. I might try a touch more next time as I like things with a little extra kick.

Any thoughts on carrots or zucchini for those who want a little extra vegetable matter in their meals?

Is it possible to use frozen sweet potatoes (it has added brown sugar) and maybe some extra green peppers instead of the butternut squash? The pre-chopped fresh squash I bought went bad very quickly.

Hi Kate. I've been following your blog for a while now and love your recipes. Your sweet potato black bean enchiladas are fantastic; the Thai red curry, delicious; and the super veggie fried rice, super! I needed to cook a butternut that had been sitting in my kitchen for weeks, and I couldn't think of anything interesting to make until I chanced upon this chili recipe. I didn't have chipotle pepper or chili powder, so I used what I had: 1 teaspoon of smoky chipotle paste and 1/2 teaspoon of cayenne pepper (blasphemy, I know!). It certainly doesn't taste anything like yours, but it turned out delicious!! It's one of the most flavourful chilis I've ever eaten. We ate it with white rice, and it went down a treat. Thank you for these amazing recipes. You make me enjoy cooking veggie food 

One of the best chilis that I've ever had. My husband agreed.  The ONLY "change" that I made was to top it with shredded jack cheese.  So good!!

This is hands down the best chili I've EVER eaten. I used crushed tomatoes instead of diced (my hubby doesn't like chunks of tomatoes) and MOST IMPORTANTLY I made my black beans from Kate's 'from scratch black bean' recipe on this site. I doubt I will ever buy canned black beans again. I added dried oregano and thyme (just because why not) and diced avocado and shredded cheese to the finished product.  Subbed trisquit crackers in place of the tortilla chips for added whole grain goodness.  I wish I had doubled the recipe to freeze, but here in NY winter will come too soon and I plan to make this again and again. Thanks Kate!

So grateful for your recipe!! Loved the combination of flavors! Just made this with a 4lb squash that’s been sitting on my counter for weeks, that our local farm delivered! I wanted something besides soup as it’s too hot &amp; they also brought 2avocados Housebound limits my options I had grain free Cassava chips I was saving so this was a real treat! I used smoked paprika &amp; Chipolte powder instead of Chipolte in adobo sauce.  I gave it a 10+ hubby had seconds &amp; he’s not vegetarian! Thx

Made this chili today. Love it!  I really like heat, so I upped the Adobe sauce a little, as well as the chili powder. Did mash it a good bit at the end to thicken it. I put a dollop of plain no fat Greek yogurt, some fat free cheddar cheese, and a generous squeeze of lime on my bowl right before I ate it. Chili heaven! I like the tortilla strips(have made them for another recipe)but I was lazy. Next time I will do them. 
Thanks for your blog and your cookbook!! I’m a huge fan!

Honey

Thanks for this recipe, so delicious and healthy! I usually eat plant based meals, and I looove how the squash gave the same heartiness to the chili that meat normally provides. To top it off, the cinnamon and chipotle flavors were so fallish and such a good complement. Can't wait to make this one again :)

Making this again tomorrow, it’s so satisfying and delicious.  I tell all of my friends to check out the site and cookbook.  Love your soups!!

Great rich, smoky flavor! Do you have the base calorie info, without the tortilla strips? Is the avocado included in your calculation? 

Thanks!

LOVE this chili, this is my third time making it and my favorite chili recipe I have ever made. Definitely a keeper!

My family loves this chili!  I make it regularly, as I do with many of your delicious recipes.  

This is our absolutely favorite chili recipe. Even my meat eating husband loves it! So great to have a vegan recipe that everyone enjoys. It’s the best!!! I think the chipotle in adobo sauce and the cinnamon are key ingredients.

what do you think about roasting the Butternut squash (as in your other recipe), and add once the Bell peppers are almost done?

Incredibly delicious, 1-pot chili with butternut squash, fire-roasted tomatoes, quinoa, and two kinds of beans! Hearty, flavorful, and so easy to make!

1-Pot Butternut Squash Quinoa Chili

Tbsp avocado oil

onion

jalapeño ((minced // remove seeds

garlic

butternut squash

chili powder chili

Tbsp cumin ((DIVIDED))

tsp smoked paprika

tomato paste

vegetable broth ((sub up to

quinoa,

kidney beans (slightly drained)

black beans (slightly drained)

coconut sugar (or maple syrup)

kale

DIY Chili "Cheese” Fritos

Rice or quinoa

Fresh chopped cilantro or parsley

Avocado

Heat a large pot over medium heat. Once hot, add oil (or water), onion, and jalapeño pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.

Add garlic and sauté (stirring occasionally) for 2-3 minutes more, or until onion, pepper, and garlic are softened and slightly browned.

Add butternut squash, 2/3 of the chili powder (2 Tbsp as original recipe is written), half the cumin (1 Tbsp as original recipe is written), smoked paprika and stir to coat. Cook for 3 minutes.

Add diced tomatoes, tomato paste, and vegetable broth and stir to combine. Bring to a low boil over medium-high heat.

Once boiling, add quinoa (see photo) and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cover and cook for 12-15 minutes, or until quinoa is mostly tender. As it's cooking you may need to add more vegetable broth or water if it's looking too dry and the quinoa isn't submerged (I didn't find that necessary).

Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp as original recipe is written) and chili powder (1 Tbsp as original recipe is written), coconut sugar, and stir to combine. If adding the chipotle pepper in adobo sauce (optional), add now.

Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), cover, and gently simmer for 15-20 minutes to meld the flavors together. Stir occasionally.

Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.

Add kale (optional), cover, and cook for 2-3 minutes more. Serve as is, or garnished with lime, chili cheese fritos (or tortilla chips), fresh jalapeño, cilantro, red onion, and/or avocado (all optional).

Store leftovers in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat on the stovetop or in the microwave until hot.

https://www.youtube.com/watch?v=5CcLOVwWMXw

Incredibly delicious, 1-pot chili with butternut squash, fire-roasted tomatoes, quinoa, and two kinds of beans! Hearty, flavorful, and so easy to make!

Full Recipe: https://minimalistbaker.com/1-pot-butternut-squash-quinoa-chili/
 
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1-Pot Butternut Squash Chili | Minimalist Baker

Enjoy this hearty, healthy, and EASY butternut squash Instant Pot chili -- ready in less than 30 minutes!

Butternut Squash Instant Pot Chili

red onion, (diced)

garlic (finely chopped)

jalapeno, (chopped (seeds removed))

tsp cumin

paprika

tsp sea salt

tsp black pepper

tomatoes, (diced)

vegetable broth

butternut squash, (cubed)

lime wedge, fresh cilantro, avocado ((for garnish))

Press the &quot;Saute&quot; button on the Instant Pot and add the olive oil. 

Once the oil is hot, add the red onion, garlic, jalapeno, sea salt, black pepper, paprika, and cumin. Cook until the onions are soft, around 3-4 minutes.

Stir in the black beans, diced tomatoes, and the broth.

Add butternut squash on top of the mixture; do not stir.

Close the Instant Pot lid and set valve to sealing. Press the &quot;Manual&quot; button and cook on high pressure for 6 minutes.

Let the pressure release naturally and then release the remaining pressure manually.

Remove and discard the bay leaf.

Serve the butternut squash chili topped with a lime wedge, fresh cilantro, and diced avocado.

Vegan Butternut Squash Chili made in the Instant Pot. Hearty meal for cold days!

Instant Pot Butternut Squash Chili

oil (I used avocado oil)

jalapeno (roughly chopped)

chipotle powder

cumin powder

smoked paprika

black beans (drained & rinsed)

14.5 oz can diced tomatoes (I used fire roasted with green chilies)

salt (or

juice of 1 lime

avocado

cilantro

lime wedges

Press saute button on the Instant Pot and add oil to it. Once the oil is hot, add bay leaf and onions. Cook the onions till they are soft, around 3 minutes.

Add diced jalapeños, chopped garlic and saute for 30 seconds.

Add the spices- chipotle powder, cumin powder, smoked paprika and mix. Cook the spices for 30 seconds.

Stir in black beans, diced tomatoes and salt. Cook the beans and tomatoes with the spices for 2-3 minutes and then add vegetable broth (or water) and deglaze the pot by scrapping the bottom. There shouldn&#x27;t be at burnt bits stuck at the bottom of the pot.

Add butternut squash on top, do not stir.

Close the lid and set valve to sealing. Press the manual/pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.

Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the pressure valve from sealing to venting position.

Stir in lime juice and serve butternut squash chili with diced avocado, cilantro and lime wedge!

Butternut Squash Turkey Chili with bell peppers, black beans, kidney beans and loads of flavor! A hint of lime goes a long way in this recipe. Recipe instructions for slow cooker, Instant Pot pressure cooker and stovetop.

Butternut Squash Turkey Chili {Instant Pot and Slow Cooker}

TBPS oil

TBSP minced garlic

lb ground turkey, 97% lean

medium bell peppers

tomatoes & green chiles (including liquid)

butternut squash, cubed (about 3 cups)

TBSP cumin

coriander

chicken stock

sour cream

shredded cheese

chopped cilantro

avocado slices

In large skillet over medium heat, add oil, diced onion and garlic stirring frequently for 2 minutes. Add ground turkey and brown slightly, stirring to crumble, about 3-4 minutes. Transfer to slow cooker and add bell peppers, beans, tomato paste, canned tomatoes, butternut squash, spices, stock and juice of lime. Stir until well combined, lock lid and cook on low for 3-4 hours until squash is tender.

SLOW COOKER

Set pressure cooker (Instant Pot) to &#8220;sauté&#8221; mode. Add oil, onion, garlic and ground turkey to pot. I like to sprinkle on a little bit of extra cumin and chili powder here while the meat is browning. Crumble with large wooden spoon until browned. Add bell peppers, beans, tomato paste, spices, 1 cup stock*, lime (leave out butternut squash right now). Stir ingredients in pot until well combined, then add butternut squash on top and do not stir. Close lid, make sure valve stem is set to sealed. Set pot to &#8220;manual&#8221; mode on &#8220;high pressure&#8221; for 15 minutes. Quick release the pressure (cover stem with towel); remove lid and stir butternut squash into the chili.

PRESSURE COOKER

Place large pot or dutch oven on stove over medium heat. Once pot is warm add oil, diced onion and minced garlic, stirring frequently until fragrant. Add ground turkey breaking up with wooden spoon and brown for about 5 minutes. Add in spices, tomato paste, bell peppers, butternut squash and cook down for about 5 minutes. Add beans, stock and juice of 1 lime and stir until combined. Bring pot to simmer and cook uncovered for about 30-40 minutes or until squash is tender. Serve warm in bowls using your favorite toppings.

STOVETOP

Very tasty! Definitely making it again. I did 10mins instead of 15 and the squash was DEFINITELY cooked. Probably would have been mush at 15. Will need to add salt if using no salt added beans (couldn't find low sodium), but overall, a great addition to my rotation!

This Butternut Squash Chili is made for all those chilly evenings. Gather the family around the table and warm up with a delicious bowl of this hearty and healthy dinner.

Butternut Squash Chili

onion, diced

garlic, chopped

tsp sugar

TB chili powder

TB cumin

oregano

tsp coriander

lb turkey

green bell peppers,

(14.5 oz each) fire-roasted tomatoes, with juices

chicken broth

(14 oz each) cans black beans,

butternut

kosher salt and black pepper

cheddar cheese

In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.

Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.

Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar if desired.

It's so easy to cook and I'm sure it's delicious.. Who won't want a spicy squash..?! It will make a great pair for steamy rice..

I guess I will surely love this recipe. I love spicy food so much. I'm gonna eat it with rice.. 

Yum..! It looks so festive..! Thanks for sharing the recipe.. I bet it's so delicious..!

My family and I have enjoyed this dish several times and we all love it! I brown the turkey in a pan and make it in the crock pot. After the first time we had it I started omitting the sugar and don’t miss it. I have also browned the meat, prepped ingredients (except for broth) and thrown it into freezer bags so that I can pull it the night before out of the freezer and dump it in the crock pot along with the broth in the morning and it is just as delicious! A great make ahead meal.

Very good chili. I used 1/2 lb. 93% Ground beef and 2 Jennie O spicy turkey sausages. Great flavors!

https://content.jwplatform.com/videos/vrlbKQK4.mp4

COL – Butternut Squash Chili – Rectangle.mp4

Full of fall squash, veggies and hints of chipotle powder and cinnamon, this vegan Butternut Squash &amp; Black Bean Chili makes a really wonderful warm autumn chili!

BUTTERNUT SQUASH &amp; BLACK BEAN CHILI

onion (any color), diced

garlic, garlic

chipotle powder,

red bell peppers, cored, seeded and diced

(15 oz) black beans, drained and rinsed, or 3 cups home cooked black beans

(15 oz) fire roasted diced tomatoes + juice

water or vegetable broth

cocoa powder

himalayan salt,

onions

Stovetop: In a large 5 &#8211; 6 quart pot, heat oil/water over medium high heat, saute the onion for 5 &#8211; 7 minutes. Add the spices, saute for 1 minute more. Add the butternut squash, bell peppers, beans, tomatoes and vegetable broth and optional cocoa, bring to a boil, reduce heat, cover, and simmer for about 45 minutes. Will be done when the butternut squash is tender. Taste for flavor. Chili will thick upon cooling.

Slow Cooker: Place ingredients into your slow-cooker, finishing with the vegetable broth and give a good stir. Cover and cook on low for 6 – 8 hours, or on high for 3 – 4 hours. Taste, and season with additional salt and pepper or seasonings as needed.

Serve with garnish of choice. Pairs great with my favorite vegan cornbread or jalapeno cornbread muffins!

Store

Keep leftovers stored in the refrigerator, covered, for up to 5 days. For longer storage, store in the freezer in freezer safe containers for up to 2 &#8211; 3 months.

I'm not a vegan- but if everything tastes this good, I could be! Added corn, because we had some leftover. Used crushed red pepper instead of chipotle, because that's what I could find in the spice cupboard. Other than that, stuck to the recipe. Yum!

This is such a tasty recipe! I did everything but add the cocoa. I put in a little jalapeño with the red bell peppers for some extra spice too. Thanks for sharing this delicious dish with us!

I made this today. It was delicious:)
The only thing I did was cooked it in my instapot for an hour. It turned out perfect!  I love this recipe.

I bought butternut squash and I wanted to somehow make with black beans. So I searched for recipes and this one seemed to have the flavors I like. I tossed cumin seeds in the pot because I don't like a strong taste of cumin. Seriously... this recipe was amazing! I will make again and again!

So good and the whole family loved it (kids included)!! I used my instant pot and sautéed the veggies in the beginning. Can’t wait to make it again!

Craving something warm and filling but equally nutritious and satisfying? You've found exactly what you're looking for in this Butternut Squash Chili with Turkey. This recipe uses classic chili ingredients and a flavorful squash to transform into a bowl of cozy goodness!

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Top Tags

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