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Hearty Vegetarian Butternut Squash Chili with Chipotle Spice

A vibrant bowl of butternut squash chili featuring large chunks of orange squash and black beans, topped with fresh cilantro.
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Create a warming, flavorful chili perfect for fall or winter. This easy stovetop recipe combines sweet butternut squash with black beans and smoky chipotle heat for a satisfying meatless dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle powder (adjust for heat)
  • 1/4 teaspoon ground cinnamon
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can white beans (like cannellini or great northern), rinsed and drained
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups cubed butternut squash (about 1 medium squash)
  • 3 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional toppings: avocado, cilantro, sour cream, shredded cheese

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, smoked paprika, chipotle powder, and cinnamon. Cook for 1 minute until fragrant.
  3. Stir in the black beans, white beans, crushed tomatoes, cubed butternut squash, vegetable broth, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 25 to 30 minutes, or until the butternut squash is tender when pierced with a fork. Stir occasionally to prevent sticking.
  5. Taste the chili and adjust salt, pepper, or chipotle powder as needed.
  6. Serve the hearty chili hot with your favorite toppings.

Notes

  • For deeper flavor, roast the cubed butternut squash at 400°F for 15 minutes before adding it to the chili.
  • If you prefer a thicker chili, mash about 1 cup of the squash against the side of the pot during the last 10 minutes of cooking.
  • This recipe works well in a slow cooker; cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Nutrition

Find it online: https://delishcraze.com/butternut-squash-chili-recipe-easy-hearty/