If you’re craving a bowl of cozy comfort with a fresh twist, this Homemade Butternut Squash Chili Recipe is exactly what you need. It’s a vibrant, hearty chili that perfectly balances the sweetness of tender butternut squash with smoky chipotle heat and rich spices. Whether you’re warming up on a chilly evening or looking for a nutritious meal that’s as satisfying as it is colorful, this chili will quickly become a beloved staple in your kitchen. It’s easy to make, packed with flavor, and offers a beautiful way to enjoy seasonal vegetables in a whole new light.

A vibrant flat lay of fresh and rustic ingredients for homemade butternut squash chili, arranged neatly on a clean white surface. Cubes of bright orange butternut squash sit beside glossy black beans in a small bowl. Deep red diced bell peppers and a roughly chopped red onion add pops of color. Whole garlic cloves and a few peeled cloves are scattered nearby. Diced tomatoes in a rustic bowl show rich red hues. A mound of golden corn tortilla strips rests next to a halved ripe avocado with creamy green flesh. Small piles of warm-toned spices—chipotle pepper in adobo, chili powder, ground cumin, ground cinnamon, and red pepper flakes—are artfully sprinkled or in tiny bowls. Fresh chopped cilantro adds a vivid green accent, while a single bay leaf lies thoughtfully placed. A small dish of olive oil with a subtle sheen and a measuring spoon of fine salt complete the arrangement. The scene is balanced with natural light highlighting the varied textures and vibrant colors, styled to evoke warmth and homestyle comfort. Overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

Simple ingredients can create the most remarkable dishes, and this recipe is a shining example. Each element in this chili adds a layer of flavor, texture, or color that makes every spoonful a delightful experience.

1 tbsp chipotle pepper in adobo: Brings smoky, spicy depth that wakes up the chili.
2 red bell peppers (diced into 1/2-inch pieces): Adds sweetness and vibrant color for a fresh crunch.
2 tbsp olive oil (or any neutral oil like canola): Helps sauté vegetables and enhances richness.
1/4 tsp ground cinnamon: Provides a subtle warmth and complexity to the chili.
1.5 lb butternut squash (peeled, seeded, and cut into 1-inch cubes): The star ingredient that offers creaminess and natural sweetness.
30 oz black beans (canned and drained): Adds protein and a satisfying hearty texture.
1 tsp ground cumin (freshly ground preferred): Gives the chili an earthy, aromatic base.
1 red onion (diced into 1/2-inch pieces): Adds a savory sweetness and body to the broth.
14 oz diced tomatoes (canned): Introduces acidity and juicy texture that brightens the chili.
4 garlic cloves (freshly minced): Lends a pungent, fragrant note that ties the flavors together.
1 tbsp chili powder (for best flavor and aroma): A classic chili spice to boost the overall kick.
1 bay leaf: Slowly infuses subtle earthy undertones throughout the cooking process.
Fine salt to taste: Essential for balancing and enhancing every flavor.
2 cups vegetable broth: Creates a rich, comforting base liquid.
Olive oil (for brushing): To crisp up the tortilla strips for added crunch.
3 corn tortillas (cut into 1/4-inch wide strips): For garnish with a satisfying crispy texture.
Salt to taste: Season your garnishes to perfection.
Fresh cilantro (chopped): Adds a fresh herbal brightness right before serving.
2 ripe avocados (sliced just before serving): Creamy topping that cools and complements the heat.
Red pepper flakes (optional, adds nice heat): A little extra spice if you want to crank up the heat.

How to Make Homemade Butternut Squash Chili Recipe

Step 1: Prepare Your Ingredients

Start by peeling, seeding, and cutting your butternut squash into one-inch cubes – a great tip is to use a sharp knife for clean cuts. Dice the red onions and bell peppers into equally sized 1/2-inch pieces so they cook evenly. Mince garlic fresh to maximize its flavor burst.

Step 2: Sauté the Vegetables

Heat the olive oil in a large pot over medium heat. Add the diced red onion and red bell peppers, cooking until softened and fragrant. This creates a sweet and savory foundation. Toss in the garlic last so it doesn’t burn but still releases its aroma beautifully.

Step 3: Add the Spices and Butternut Squash

Stir in the chipotle pepper in adobo, ground cumin, chili powder, cinnamon, and bay leaf. These spices will start marrying their flavors right away. Then add the cubed butternut squash, making sure it’s well coated in the spices for that perfect flavor infusion.

Step 4: Pour in Liquids and Beans

Next, add the diced tomatoes, black beans, and vegetable broth. Give it a good stir to combine everything evenly, then bring the mixture to a gentle boil before lowering to a simmer. This simmering lets the butternut squash soften and the flavors blend harmoniously.

Step 5: Simmer and Season

Let your chili cook gently for about 50 minutes, or until the squash is tender and the broth has thickened tantalizingly. Remove the bay leaf, taste, and add salt or red pepper flakes as desired to balance heat and seasoning perfectly.

Step 6: Prepare the Crispy Tortilla Strips

While the chili simmers, lightly brush the corn tortilla strips with olive oil and sprinkle with a pinch of salt. Bake in a preheated oven at 375°F (190°C) for about 10 minutes, or until crispy and golden. These will add a delightful crunch contrast when served.

How to Serve Homemade Butternut Squash Chili Recipe

Garnishes

The perfect garnish transforms this chili from great to unforgettable. Freshly chopped cilantro adds a burst of color and fresh flavor, sliced ripe avocados insert luscious creaminess that balances the heat, and crispy tortilla strips give that wonderful textural contrast you didn’t know you needed. A sprinkle of red pepper flakes on top can turn up the spice if you love a little extra kick!

Side Dishes

Pair this warming chili with a simple green salad for a refreshing counterpoint or enjoy it alongside warm cornbread to soak up every delicious bite. For a gluten-free option, roasted sweet potatoes or steamed rice are fantastic companions that keep the meal hearty yet balanced.

Creative Ways to Present

Serve your Homemade Butternut Squash Chili Recipe in rustic earthenware bowls for that cozy, homey vibe. For parties, offer a “build-your-own” chili bar with various toppings including shredded cheese, sour cream, diced jalapeños, and lime wedges. Presentation can be as bold or as simple as you like, but every variation promises comfort and joy.

Make Ahead and Storage

Storing Leftovers

This chili keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making your leftovers even tastier.

Freezing

Freezing your Homemade Butternut Squash Chili Recipe is an excellent option for quick meals later. Cool the chili completely before transferring to freezer-safe containers or bags. It can be frozen for up to three months without losing its vibrant flavors.

Reheating

When it’s time to enjoy the leftovers, gently reheat the chili on the stove over medium heat, stirring occasionally until warmed through. You might need to add a splash of vegetable broth to loosen it up if it thickened in the fridge.

FAQs

Can I use fresh tomatoes instead of canned diced tomatoes?

Absolutely! Fresh tomatoes will add a lovely brightness to the chili, but you may need to simmer the chili longer to break down the tomatoes fully and develop that classic chili thickness.

Is this chili spicy? Can I adjust the heat?

The chipotle pepper in adobo and chili powder bring a mild to moderate heat that’s smoky rather than overwhelming. Feel free to add or reduce spices like red pepper flakes depending on your heat preference.

Can I substitute black beans with other types of beans?

Yes! Kidney beans, pinto beans, or even chickpeas could work well and add different textures and flavors without compromising the chili’s heartiness.

Is this recipe suitable for vegans?

Definitely. The recipe relies on vegetable broth and plant-based ingredients, making it an excellent vegan and vegetarian option that’s packed with protein and nutrients.

How do I make the butternut squash easier to peel and cut?

To make peeling easier, gently microwave the squash for 2-3 minutes or roast it slightly to soften the skin before peeling. Use a sharp vegetable peeler and a sturdy knife for safer and cleaner cuts.

Final Thoughts

This Homemade Butternut Squash Chili Recipe is one of those comforting dishes that feel like a warm hug in a bowl. It offers a delicious way to enjoy seasonal produce with bold, layered flavors that satisfy both the palate and the soul. I can’t wait for you to try it and discover how vibrant and hearty chili can be with a touch of butternut squash magic. Once you make it, this recipe will likely become a favorite you turn to again and again.