Description

This hearty Butternut Squash Chili is a vegetarian-friendly take on classic chili, bursting with bold flavors from smoky spices, sweet butternut squash, and protein-rich beans. It’s comforting, wholesome, and the perfect meatless main course for chilly nights or healthy meal prep.

Ingredients

Vegetables

1 medium butternut squash (about 2 lbs), peeled and diced
1 large onion, diced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 bell pepper (any color), diced

Canned Goods

1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 (15 oz) can crushed tomatoes

Spices & Pantry

2 tbsp olive oil
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
Pinch of cayenne pepper (optional, to taste)
Salt and black pepper, to taste

Broth

2 cups vegetable broth

Garnishes (optional)

Chopped fresh cilantro
Sliced avocado
Sour cream or vegan alternative
Shredded cheese or vegan cheese

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Instructions

Prepare the Vegetables: Peel and dice the butternut squash. Chop the onion, carrots, celery, and bell pepper. Mince the garlic.
Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onion, celery, and carrot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the bell pepper and garlic and cook for another minute until fragrant.
Add Spices and Butternut Squash: Sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne. Stir for 1 minute until the vegetables are coated and the spices become fragrant. Add the diced butternut squash and toss well to combine with the aromatics and spices.
Combine with Beans and Tomatoes: Add the black beans, kidney beans, diced tomatoes, crushed tomatoes, and vegetable broth. Stir thoroughly to mix all ingredients.
Simmer the Chili: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until the butternut squash is tender and flavors have melded, stirring occasionally.
Season and Serve: Taste the chili and season with salt and pepper as desired. Ladle into bowls and top with your choice of garnishes like cilantro, avocado, cheese, or sour cream.

Notes

You can substitute other beans (like pinto or cannellini) if preferred.
A squeeze of lime before serving brightens the flavors.
This chili can be made up to 3 days ahead and tastes even better the next day.
For extra heat, add more cayenne or a diced jalapeño with the vegetables.
Freeze leftovers for up to 3 months – perfect for meal prep.