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
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
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. 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! © Little Sunny Kitchen
