Hearty 310 Calorie Butternut Squash Chili

Oh my gosh, you absolutely have to make this when the weather turns crisp! Seriously, there is nothing better than coming inside from the cold and smelling something totally warming simmering away on the stove. When I started looking for Meatless Monday recipes last year, I stumbled onto this glorious butternut squash chili, and now it’s basically mandatory in my house from September until April. It’s such an Easy Hearty Vegan Butternut Squash Chili recipe. Trust me, even my dad, who usually needs meat in his chili, absolutely devours this one because the squash makes it so incredibly rich and satisfying. We love pairing it with this smooth creamy butternut squash soup when we have company!

Why This Easy Butternut Squash Chili is Your New Favorite Fall Comfort Food

Look, I’ll be honest, sometimes I need dinner on the table fast, and this butternut squash chili is my weekend hero. It ticks every box: it’s naturally vegan, hearty enough to feel like a full meal, and it makes the whole house smell amazing! It’s the best kind of Cozy Dinner.

• It’s incredibly healthy and packed with fiber thanks to all those beans and that gorgeous squash.
• You barely have to stop stirring! It’s a true Quick Weeknight Dinner that cooks itself mostly unattended.
• It tastes even better the next day, which is a huge win for lunches!

Perfect for Meatless Monday Recipe or Any Night

Don’t let the ‘vegan’ label scare you off! This is the ultimate Hearty Vegetarian Meal. We serve this up for Meatless Monday Recipe nights, and nobody misses the meat at all. The texture from the beans and squash is so satisfyingly thick.

Smoky Chipotle Chili Flavor Profile

This isn’t your grandma’s standard chili, though I love those too! Here we get that perfect Sweet and Savory Chili balance. The chipotle peppers give it a deep, smoky punch, and I sneak in just a tiny bit of cinnamon—it totally elevates the squash. It makes for a complex, Smoky Chili flavor!

Ingredients for the Best Butternut Squash Chili Recipe

When we’re making the Best Butternut Squash Chili, I’m really strict about using fresh stuff for the squash, but the rest should be easy pantry staples. I want you to look at this list and feel like you can probably make this tonight! Everything listed here is important for hitting that perfect sweet spot, especially those beans.

Remember when I mentioned that creamy soup? If you ever make a batch of those roasted pumpkin seeds, you can totally toss them on top of this chili instead of croutons for an amazing crunch later!

Essential Produce and Pantry Items for Butternut Squash Chili

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash (about 3 cups cubed)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can white beans (cannellini or great northern), rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 chipotle pepper in adobo sauce, minced (use more for extra heat)

How to Prepare This Easy Butternut Squash Chili

This is where we prove this is totally a Quick Weeknight Dinner! I know that cooking squash sounds intimidating, but honestly, chopping it small and letting the simmering liquid do all the heavy lifting makes this super easy. We are sticking close to the stove for the first few minutes, and then it’s all hands-off time. This whole process really honors the Easy Chili Recipe promise. If you ever need a meaty version, you can check out my notes on how I adapt this recipe for a slow cooker beef chili!

Sauté Aromatics and Combine Base Ingredients

Grab your biggest pot—a Dutch oven is perfect for this! Start by getting your olive oil hot over medium heat. Toss in that chopped onion and let it cook down until it looks soft and happy, which usually takes about 5 minutes. You don’t want actual color on it, just translucent! Then, toss in your minced garlic. Be careful here—garlic burns so fast. Just cook it for one quick minute until you really smell it, and then we move on!

Simmering the Butternut Squash Chili

Okay, now we dump in the good stuff. Add your cubed butternut squash, both cans of beans (make sure they are rinsed well!), the diced tomatoes (don’t drain them!), the tomato sauce, and the broth. Next, you add all your spices: the chili powder, cumin, paprika, that tiny bit of cinnamon, salt, and pepper. Lastly, stir in that minced chipotle. Bring the whole thing bubbling up until it just simmers, then drop the heat way down low, cover it up, and let it just chill out for about 25 minutes. That’s when the squash gets perfectly tender.

Thickening and Finalizing Your Squash and Bean Chili

When the 25 minutes are up, take the lid off. This is the neat trick for getting a thick texture without adding flour! Use the back of a sturdy spoon or even a potato masher and gently push some of those soft squash chunks against the side of the pot. You want to break them up a little bit. If you like it thicker still, let it cook uncovered for another 5 minutes or so. Always taste it then. See if it needs a pinch more salt or maybe another little smidge of that smoky chipotle! This careful method really proves why this is the Best Butternut Squash Chili for texture.

Tips for the Best Butternut Squash Chili Success

You know I love giving you the hacks that make cooking easier and better, and this butternut squash chili is no exception! Since this recipe is so flexible, I wanted to make sure you knew how to adapt it based on what your week looks like. Getting the texture and flavor right is key, and these little nudges really take it from good to absolutely fantastic. If you make these tweaks, I promise you’ll have the most flavorful bowl of chili!

Speaking of amazing flavor, if you ever run low on your chili powder blend, I have a fantastic recipe for homemade chili seasoning that kicks things up a notch!

Adapting Your Butternut Squash Chili for Slow Cooker Method

If you have a super busy workday, you shouldn’t have to skip making this! The slow cooker is your friend here. Just dump everything—onions sautéed or raw, squash, beans, the whole shebang—right into your ceramic insert. Cook it on low for about 6 to 8 hours if you’re putting it in in the morning. If you’re starting it after work, high for 3 to 4 hours usually does the trick. It gets even more flavorful the longer it sits, honestly! Just remember to mash those squash chunks up against the side just before serving to thicken it up.

Making This a Turkey Chili Variation

While this is my go-to Vegan Chili, sometimes you just need a little something extra, right? If you want to turn this into a turkey version, it’s super simple. You’ll swap out half of your beans for about a pound of ground turkey. The trick is you have to brown that turkey first! Sauté the ground turkey right in your pot with the onions (Step 1) until it’s totally cooked through, drain off any extra grease, and then proceed exactly with Step 2, adding the garlic.

Serving Suggestions for Your Cozy Dinner

Okay, we have successfully made this beautiful, smoky butternut squash chili! Now, the best part: loading it up with toppings! The lime wedge is non-negotiable for me; that little bit of acid really brightens up the richness of the squash and the chipotle. I can totally manage without dessert when I have a bowl topped with creamy avocado. If you’re feeling extra fancy, make a batch of my famous classic guacamole to dollop right on top. Fresh cilantro is a must—it just makes everything taste brighter and fresher!

Storage and Reheating Instructions for Leftover Butternut Squash Chili

One of the greatest joys of making a big pot of chili is having leftovers for lunch the next day! This butternut squash chili keeps so well because of those sturdy beans and the squash base. Store any extras in a good airtight container in the fridge for up to four or five days. Honestly, I think it tastes even better when the spices have fully settled in overnight.

When you want to reheat it, the stovetop is always the best way. Just put it in a saucepan over medium-low heat and stir it occasionally until it’s hot all the way through. If you’re in a huge rush, the microwave works fine, but sometimes the texture gets a little looser just because of all that squash breaking down. If you’re looking to stash some away for future cold nights, these are fantastic for freezing—I basically always make a double batch so I can prep some freezer meals for later!

Frequently Asked Questions About This Vegan Chili

I get so many great questions anytime someone tries making my famous butternut squash chili for the first time! It’s such a reliable recipe, but sometimes people want to swap things out based on what they have in the pantry or what their family prefers. Don’t worry, I’ve got you covered. This recipe is super forgiving, which is why it’s one of my favorite Winter Dinner Ideas.

Can I use sweet potatoes instead of butternut squash in this chili?

Oh, absolutely! That’s one of the beauty’s of this recipe. Sweet potatoes are a wonderful substitute for the squash. They have a similar cooking time and give you that lovely, inherent sweetness that works so well with the smoky spices. You’ll still end up with an incredibly Healthy Chili that keeps you warm all evening!

How can I make this Butternut Squash Chili Recipe spicier?

If you like a real kick, you can easily amp up the heat! The easiest way is just to double up on that minced chipotle pepper—or even toss in a whole second pepper if you dare! You could also add about a quarter teaspoon of dried cayenne pepper when you add your cumin and paprika. If you happen to have hotter canned tomatoes, using those instead of regular diced tomatoes is another great trick.

Is this recipe considered a good option for Winter Dinner Ideas?

Is it ever! This is peak Winter Dinner Ideas territory. It’s warm, it’s thick, it uses seasonal squash, and it’s so filling you won’t need anything else except maybe some cornbread on the side. It’s like a hug in a bowl for those cold nights.

Nutritional Estimates for This Hearty Vegetarian Meal

I’m often asked if this amazing butternut squash chili is actually good for you, and I always say, yes! Because we are loading it up with squash and beans and keeping the fat really low, it ends up being a wonderfully Healthy Chili option. It’s such a satisfying Hearty Vegetarian Meal that you just feel good eating.

Now, I have to give you the standard disclaimer because I’m a home cook, not a certified nutritionist! These numbers are just my best guess based on the ingredients I listed, especially using standard cans of beans and tomatoes. If you use different brands or add extra oil or toppings, these numbers will change, so just keep that in mind! For more about how we develop our recipes and test them in the kitchen, you can always check out our About Us page.

Here is the breakdown for one generous serving size:

• Serving Size: 1.5 cups
• Calories: Right around 310—pretty reasonable for dinner!
• Protein: 14 grams of plant-based power!
• Carbohydrates: 58 grams
• Fiber: A whopping 15 grams! That’s where a lot of the staying-full power comes from.
• Total Fat: Only about 4 grams. We keep the fat low by skipping the meat and only using a little olive oil.

I think you’ll agree that for such a thick, flavorful meal, those numbers are fantastic. It really proves that comfort food doesn’t have to be heavy!

Share Your Experience Making This Butternut Squash Chili

I truly hope this recipe brings that cozy, smoky warmth to your kitchen just like it does mine every time I make a big pot of this butternut squash chili! When you try it out, I would absolutely love to hear what you thought. Did you go heavy on the chipotle? Did you find yourself mashing the squash extra hard to thicken it up perfectly?

Please tell me how it goes! Scroll down to the comments section and give this Easy Butternut Squash Chili Recipe a star rating—one star if it was a disaster (though I truly doubt it!) all the way up to five stars if it’s going into your regular rotation. Let me know your favorite toppings, too. Are you a lime and cilantro person, or do you go big with avocado?

If you snapped a picture of your beautiful bowl of chili, share it on social media and tag me! It honestly makes my day to see my recipes out in the world. If you have any questions at all about substitutions or timing, don’t hesitate to pop over to the contact page, and I’ll get right back to you. Happy cooking!

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