Butternut Squash Chili

Name: Butternut Squash Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 ½ c butternut squash, cubed (or 2, 9 oz. bags frozen); 1 green bell pepper; 1 red bell pepper; 1/2 red onion; 1 can kidney beans (approx. 15.5 oz); 1 can pinto beans (15.5 oz.); 1 can black beans (15.5 oz.); 3-4 garlic cloves (minced); 1 can diced tomatoes (approx. 14.5 oz.) ((I don't drain the liquid)); 1 can tomato sauce (approx. 15 oz.); 1 T tomato paste; 1 T chili powder; ½ T cumin; ½ tsp paprika; ¼ tsp cayenne pepper (more or less depending on desired spiciness); ¼ tsp cinnamon; ½ tsp pepper; ½ tsp sea salt, more or less to taste; 1 -2 c vegetable broth (optional)

By Lorie Yarro

5 from 1 vote

Oct 15, 2020, Updated Jun 09, 2025

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A simple veggie packed butternut squash chili that only takes 15 minutes to prep. The right touch of spice and ready for all of the toppings you love. Even meat eaters will love this hearty vegetarian chili!

Bowl of butternut squash chili with cheese, onion and cilantro garnish on top.

Why You Will Love This Butternut Squash Chili
Ingredient Notes
Recipe Variations
How to make this recipe
Recipe Tips
Storage
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Butternut Squash Chili Recipe
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I LOVE butternut squash but I do not love cutting one up–not one bit.

And that is okay, because groceries now stock frozen, cubed butternut squash. While I prefer the fresh, there is nothing better than this convenience food. It has saved me lately in a big way!

This butternut squash chili recipe is a simple, hearty chili recipe even without the meat and you won’t believe how easy it is to make!

I make some sort of soup or chili recipe almost every Sunday during the cold months, so there are certainly plenty more where this chili came from. Crockpot Sweet Potato Chili, Simple Turkey Chili, Slow Cooker Beef Brisket Chili, Slow Cooker Chili Recipe (No Beans)–I can’t get enough.

Why You Will Love This Butternut Squash Chili

It’s PACKED with veggies and all the good stuff.
No meat but still has 21 grams of protein per serving.
Freezer friendly.
Makes for a great meal prep recipe.
So simple to vary!

Ingredient Notes

Full list of ingredients below in recipe card with exact measurements.

Beans, broth, cubed butternut squash, peppers and other ingredients on surface.

I don’t always use broth as I like my chili really thick. I just always have it on stand by in case this butternut squash chili is a touch too thick for my liking. Use vegetable broth if you want to keep this a vegetarian meal, but if you aren’t worried about that, chicken broth can work as well.
The cinnamon, and just a touch of it, brings on a new layer to the chili. I am from Cincinnati and our local chilis often include it so it is a taste of home to me.

Recipe Variations

add more veggies! You can toss in some chopped carrots, zucchini or yellow squash, another color aside from the green and red bell peppers, and more.
add meat or a meat substitute: while this is certainly a vegetarian recipe–a vegan chili even, I have made this with the addition of ground turkey as well as ground beef and that for sure made the family a bit happier, even though I love it without. Brown the meat and add it right to the pot with the onions and peppers.
make it spicier: add in your favorite hot sauce, some extra cayenne pepper, dice up some jalapeños and more to give this recipe an extra kick.

How to make this recipe

Red onion and bell peppers in dutch oven pot being sautéed.

Step 1: Heat dutch oven or large soup pot to medium-high heat. Add olive oil.

Step 2: Sauté the onions and peppers until the onions start to become translucent.

Beans, squash, seasoning, green chiles and other ingredients added to stock pot.

Step 3: Lower the heat to medium and add in the butternut squash and beans and remaining ingredients. Stir everything to combine. (Tip: Start light on the broth if you like a thick chili. I sometimes only put 1/2 cup broth, other times none at all.)

Cooked butternut squash chili in pot with spoon scooping into it.

Step 4: Cover the chili and heat for about 20 minutes, stirring occasionally until the butternut squash is softened. Simmer until ready to serve. You can add extra broth to thin it out if desired. Serve with your favorite toppings: cheddar cheese, sour cream, cilantro, crushed Fritos or tortilla chips and more!

Recipe Tips

You can add meat to this butternut squash chili. I sometimes will brown a pound of turkey or beef and then stir it in at the end. When doing so I often will add an extra can of tomato sauce into the mix.
We switch things up and add in smoked paprika for a layer of smokiness to the chili.
Don’t overcook the butternut squash. Make sure not to overcook this chili so that the squash doesn’t become super mushy. You still want a slight bite to it so it holds up well. Transfer to a warming station once it is heated.

Bowl with spoon scooping into butternut squash chili topped with shredded cheese and onions.

Storage

Store leftover chili in an airtight container for up to 5 days in the refrigerator. To freeze, allow the chili to cool completely and then transfer to a freezer safe container and freeze for up to 3 months.