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Hearty Vegetarian Butternut Squash Chili with Smoky Chipotle

Close-up of a dark bowl filled with thick, rich butternut squash chili, featuring visible chunks of orange squash and beans.
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Make this hearty vegetarian butternut squash chili on the stovetop for a cozy, flavorful fall or winter dinner. It combines sweet squash with smoky chipotle heat and white beans for a satisfying, healthy comfort food meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow 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 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chipotle powder (adjust for heat preference)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon maple syrup (optional, for balance)

Instructions

  1. Prepare the butternut squash: Peel, seed, and cube the squash into half-inch pieces.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the cubed butternut squash, chili powder, cumin, smoked paprika, oregano, and chipotle powder to the pot. Stir well to coat the squash with the spices and cook for 2 minutes.
  5. Pour in the diced tomatoes (with juice), tomato sauce, and vegetable broth. Stir to combine.
  6. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook for 15 to 20 minutes, or until the butternut squash is tender when pierced with a fork. Stir occasionally to prevent sticking.
  7. Stir in the rinsed black beans and white beans. Cook uncovered for another 5 minutes to heat the beans through.
  8. Season the chili with salt, pepper, and maple syrup if using. Taste and adjust spices as needed.
  9. Serve hot. This is a great meatless chili dinner option.

Notes

  • For a richer squash flavor, roast the cubed butternut squash at 400°F for 20 minutes before adding it to the chili pot.
  • If you prefer a thicker chili, mash about one cup of the cooked squash against the side of the pot before adding the beans.
  • Top this healthy comfort food with avocado slices, fresh cilantro, or a dollop of Greek yogurt (if not making it strictly vegan).

Nutrition

Find it online: https://dishicious.com/butternut-squash-chili/