This butternut squash chili is a cozy, hearty vegetarian chili recipe loaded with savory roasted squash, mixed beans, smoky chipotle peppers, and warm Southwestern spices.
Pair bowls of chunky chili with soft homemade skillet bread or focaccia for a satisfying slow cooker dinner!
I can predict the future because I already see a steaming bowlful of this butternut squash chili with black beans on your table! I really love the richness in this vegetarian chili recipe. The warm spiciness falls somewhere between a classic chili and Mexican mole, thanks to smoky chipotle in adobo and easy seasonings. This butternut squash chili is vegan, gluten-free, and it’s so tasty that even non-vegetarians won’t miss the meat!
What Makes This Butternut Squash Chipotle Chili So Crazy Good
- Spicy chipotle flavors. I can’t get enough of the sweet squash simmered in a flavorful mix of chipotle chilies, garlic, tomatoes, and fragrant spices.
- Make it in the slow cooker. There’s nothing better than a weeknight dinner that cooks itself! There’s also the option to prepare this chili completely on the stovetop for a quick, 30-minute version.
- Easy to prep. Quickly sauté the onions, and dump the ingredients into the slow cooker or crock pot. Come back hours later for a hearty, smoky chili brimming with tender butternut squash.
Gather Your Chili Ingredients
Please have a look at the notes and possible substitutions for your butternut squash chili ingredients. Scroll to the recipe card below the post for the printable recipe.
- Olive Oil – Avocado oil or another cooking oil will work here, too.
- Yellow Onion and Garlic – Diced and minced, respectively. I highly recommend using fresh garlic, but if it isn’t available, you can substitute jarred garlic (check the label for the suggested substitution; in most cases, it’s about 1 teaspoon of jarred garlic per fresh clove).
- Seasoning – In this recipe, I use chili powder, oregano, cumin, and salt.
- Chipotle Chili in Adobo – Mince the chili pepper, and if desired, reserve a small amount of sauce to amp up the spice level in your chili.
- Crushed Tomatoes – No need to drain them.
- Beans – I like a combination of black beans and pinto beans for variety. Other good options are navy beans, kidney beans, or white beans. Rinse and drain the canned beans thoroughly before adding them to the chili.
- Butternut Squash – You’ll need to peel and cut your butternut squash into cubes. Use a sharp knife, and you can refer to my roasted butternut squash recipe for detailed tips on how to cut a butternut squash.
- Cinnamon Stick – If you don’t have a cinnamon stick, substitute ½ to 1 teaspoon of ground cinnamon as a guideline.
How to Safely Cut Butternut Squash
When cutting squash, use a sharp knife and stabilize the squash on a sturdy cutting board. I find it helpful to place a damp paper towel underneath the squash for grip. Then, cut off the top and bottom ends of the squash. Peel the squash using a paring knife or vegetable peeler, and slice it lengthwise down the middle. Lastly, scoop out the seeds, and cut the squash into 1-inch cubes.
Optional Toppings
- Diced or sliced avocado
- Sour cream or Greek yogurt
- Chopped cilantro or zhoug sauce
- Corn chips or tortilla chips
- Chopped cherry tomatoes or pico de gallo
- Lime wedges
Pro tip: Take salted or garlic croutons and toss them in a Ziploc bag with taco seasoning. Give it a shake, and sprinkle the seasoned croutons on top of the chili for a crispy, flavorful garnish!
Frequently Asked Questions
Sure. If you don’t have butternut squash where you are, acorn squash, kabocha squash, and even sweet potatoes are good substitutes. Also, see my pumpkin chili recipe.
Absolutely. If you’d like to add ground meat to your butternut squash chili, I’d recommend browning ground turkey, beef, or chicken with the onions before adding it to the slow cooker. You could also use your favorite meatless mince to keep the recipe vegetarian.
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Cook the onions, garlic, and spices. In a medium-sized pan over medium heat, warm the olive oil and cook the onions, stirring frequently, until they have softened and have a bit of color, about 5 minutes. Add the garlic, chili powder, chipotle, oregano, cumin, and salt. Cook 1 minute longer.
Add everything to your slow cooker. Transfer the onion mixture to your slow cooker. Add the tomato, rinsed beans, squash, and cinnamon stick to the slow cooker.
Cook your chili. Cover and cook on Low for 6½ hours or on High for 3½ hours, until the squash is tender.
Serve. Discard the cinnamon stick, ladle butternut squash chili into bowls, and serve.
Stovetop Method: If you’d rather make it on the stovetop in 30 minutes, start by sautéeing the onions, garlic, and spices in a Dutch oven or a soup pot. Add the tomatoes, beans, squash, and a cinnamon stick. Bring the ingredients to a boil, lower the heat to a simmer, and cook for about 30 minutes, or until the squash is tender.
Calories: 264kcal | Carbohydrates: 47g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1205mg | Potassium: 1192mg | Fiber: 13g | Sugar: 10g | Vitamin A: 10422IU | Vitamin C: 37mg | Calcium: 171mg | Iron: 5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Butternut Squash Chili (Slow Cooker Method)
My main word of advice here is not to skip the step where you sauté the onions and garlic with the seasonings before they go into the slow cooker. Browning the onions brings out their sweetness and flavor. It takes minutes, and the rest of the time is hands-off:
- Cook the onions. First, sauté the onions in a skillet with olive oil. Cook over medium heat until the onions soften, then add the garlic, chili powder, oregano, cumin, and salt.
- Assemble in the slow cooker. Next, transfer the onion mixture to your crock pot or slow cooker. Stir in the tomatoes, beans, and squash cubes. Toss in the cinnamon stick.
- Cook the chili. Cover and cook for 6½ hours on Low, or 3½ hours on High until the squash is cooked through and fork-tender. Pluck out the cinnamon stick and serve topped with avocado, sour cream, or any of your favorite chili toppings (see above).
Stovetop Instructions
If you’d prefer to cook your chili on the stovetop, you can sauté and simmer the ingredients all in one pot following the cooking directions for my turkey chili recipe, minus the turkey.
Sauté the onions, garlic, and spices in a large saucepot. Add the tomatoes, beans, squash, and a cinnamon stick as directed. Bring the pot to a boil, then lower the heat to a simmer and cook for about 30 minutes, until the squash is tender.
Storage and Reheating
- Refrigerate. Allow the butternut squash chili to cool, then store it airtight in the fridge for up to 4 days.
- Reheat. Warm the chili in the microwave or on the stovetop.
- Freeze. You can freeze this squash chili for long-term storage. Store the cooled chili in a freezer-safe container or bag and freeze it for up to 2 months. Thaw it overnight in the fridge or reheat it straight from frozen over low heat on the stovetop.
More Butternut Squash Recipes
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