A simple, veggie-packed butternut squash chili that takes just 15 minutes to prep. It has the right touch of spice and is ready for all your favorite toppings. Hearty enough to please meat eaters, this vegetarian chili is satisfying and easy to make.
I love butternut squash, though I don’t enjoy cutting one up. Thankfully, many grocery stores sell frozen, cubed butternut squash, which is a convenient and time-saving option that works perfectly in this chili.
This butternut squash chili is simple and hearty even without meat. It’s full of vegetables, lightly spiced, and comes together quickly. It also freezes well and makes great meal prep.
Why You Will Love This Butternut Squash Chili
- Packed with vegetables and wholesome ingredients.
- No meat but still delivers about 21 grams of protein per serving.
- Freezer-friendly for easy make-ahead meals.
- Ideal for meal prep and weeknight dinners.
- Flexible — easy to customize to your taste.
Ingredient Notes
The full ingredient list with exact measurements is provided in the recipe card below.
- Broth is optional. If you prefer a thick chili, omit or add a small amount of broth (start with 1/2 cup) and adjust as needed. Use vegetable broth to keep the recipe vegetarian, or chicken broth if you don’t mind animal-based stock.
- A pinch of cinnamon adds depth. A small amount of cinnamon lends a subtle warmth and complexity — a nod to regional chili traditions.
Recipe Variations
- Add more vegetables: Chop and add carrots, zucchini, yellow squash, or an extra color of bell pepper.
- Add meat or a substitute: Brown ground turkey, beef, or plant-based crumbles and add them with the onions and peppers if you want a meatier chili.
- Make it spicier: Stir in hot sauce, extra cayenne, or diced jalapeños for more heat.
How to make this recipe
Step 1: Heat a Dutch oven or large soup pot over medium-high heat and add about 1 tablespoon olive oil.
Step 2: Add diced onion and bell peppers and sauté until the onions become translucent.
Step 3: Reduce heat to medium and add cubed butternut squash, drained or undrained beans, diced tomatoes, tomato sauce, tomato paste, garlic, and spices. Stir to combine. Tip: start with less broth if you want a thicker chili and add more later if needed.
Step 4: Cover and simmer for about 20 minutes, stirring occasionally, until the squash is tender but still holds its shape. Add more broth if needed to reach your preferred consistency. Serve with toppings such as shredded cheddar, sour cream, cilantro, or crushed tortilla chips.
Recipe Tips
- Add meat if desired. Brown a pound of turkey or beef and stir it in; consider adding an extra can of tomato sauce when you do.
- Try smoked paprika. A small amount adds a pleasant smoky layer to the chili.
- Don’t overcook the squash. Cook until tender but not mushy so the pieces hold up in the chili.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, cool completely, transfer to a freezer-safe container, and freeze for up to 3 months.
Other Soup and Chili Recipes:
- Chunky Italian Vegetable Soup
- One Pot Chili Mac and Cheese
- Turkey Lentil Soup
- Sausage Gnocchi Soup
- Pumpkin Quinoa Chili
- Maple Roasted Sweet Potato Carrot Soup
- Tomato Tortellini Soup
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Butternut Squash Chili
Ingredients
- 4 1/2 cups butternut squash, cubed (or 2 x 9 oz. bags frozen)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 can kidney beans (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 (14.5 oz), undrained
- 1 can tomato sauce (15 oz)
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/4 tsp cinnamon
- 1/2 tsp black pepper
- 1/2 tsp sea salt (or to taste)
- 1–2 cups vegetable broth (optional)
Instructions
- If using fresh squash, peel and cube it. Dice the peppers and red onion.
- Heat about 1 tablespoon olive oil in a large pot over medium-high heat. Add the peppers and onion and sauté until the onions begin to soften and become translucent.
- Lower heat to medium and add the squash, beans, diced tomatoes, tomato sauce, tomato paste, garlic, and spices. Start with half a cup of broth if you prefer a thicker chili and add more later if needed.
- Cover and simmer for about 20 minutes, stirring occasionally, until the squash is tender but still holds its shape.
- Adjust seasoning and consistency with more salt or broth if desired. Serve with toppings of your choice.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 5 days. Freeze cooled chili in a freezer-safe container for up to 3 months.
Optional meat: Brown a pound of turkey or beef and stir it in; you may want to add another can of tomato sauce if you do.
Texture tip: Avoid overcooking the squash so it remains slightly firm and doesn’t turn mushy.
Nutrition
Calories: 360 kcal | Carbohydrates: 70 g | Protein: 21 g | Fat: 2 g | Fiber: 22 g
Nutrition information is an approximation.
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