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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!

Butternut squash chili in white bowl with fritos, cheese, cilantro on top.
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This recipe was originally published January 2016 and updated to include new photos October 2020.

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!

Veggie packed is the name of the game with this Butternut Squash Chili that, thanks to frozen squash, is so so simple to whip up.

Frozen veggies are time saving winners, so never underestimate the power of them!

I make chili every Sunday during the cold months, so there are certainly plenty more where this chili came from. Sweet Potato Chili in the crock pot, Simple Turkey Chili, Beer Brisket Chili–I can’t get enough.

Once you have this Butternut Squash Chili, there will still be plenty others ready and waiting for you!

What you need to make this recipe:

  • 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.
  • 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.
Ingredients to make recipe labeled on counter.

How to make this recipe:

  • Over medium high heat, sauté the onions and peppers until the onions start to become translucent. (step 1)
  • Lower the heat to medium and add in the butternut squash and beans and . Start low on the broth if you like a thick chili. I sometimes only put 1/2 cup, other times none at all. Stir everything to combine. (steps 2-5)
  • 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.
Vegetables in pot with beans.
Sauce, spices and other ingredients added to pot.

Notes and Pro-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.
Butternut squash chili in bowl overhead shot.

Other Soup and Chili Recipes:

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5 from 1 vote

Butternut Squash Chili

By: Lorie Yarro
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!
Butternut Squash Chili in bowl with sour cream, cheese and cilantro.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

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)
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Instructions 

  • Peel and cube butternut squash if using fresh, dice peppers and red onion.
  • In a large pot, heat about 1 T olive oil over med-high heat. Add peppers and onion and sauté until onions start to become translucent.
  • Lower heat to medium and add all other ingredients. If you like a thick chili, you can even omit the broth, or start with half cup and then add as desired later.
  • Cover and heat over medium to medium-low for about 20 minutes or until squash is softened.
  • Add more broth if the chili is thicker than your liking. Garnish with your favorite chili add ins and enjoy!

Notes

  • 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.

Nutrition

Calories: 360kcal, Carbohydrates: 70g, Protein: 21g, Fat: 2g, Saturated Fat: 1g, Sodium: 54mg, Potassium: 1374mg, Fiber: 22g, Sugar: 5g, Vitamin A: 12417IU, Vitamin C: 66mg, Calcium: 138mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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