Looking for a flavorful vegetarian chili? This butternut squash chili balances mild heat, smoky depth and a hint of sweetness from squash and corn. It’s comforting, filling and easy to adapt to whatever you have on hand.
Read more: Chicken & Butternut Sheet Pan, Whole Grain Salad with Kale & Squash, Kale, Butternut & Farro Salad.
Delicious vegetarian chili
This hearty vegetarian chili centers on cubed butternut squash and a variety of beans. Serve it over rice or quinoa for a warming main. Use whichever canned or cooked beans you prefer — if you have extra, they freeze well. The only slightly tricky step is cutting the squash and chopping onions; once that’s done the recipe comes together quickly.
My family isn’t strictly vegetarian, but we enjoy plant-based meals when they taste great, are filling and nutritionally satisfying. This butternut squash chili has earned a spot in our comfort-food rotation alongside classic chili con carne and a pork-and-green-bean chili.
Video: How to Cut, Peel & Cube Butternut Squash
Cut, Peel & Chop Butternut Squash
How to Chop (lots of) Onions
After the squash and vegetables are prepped, the dish is straightforward. To make a vegan version, use vegetable broth and plant-based toppings (vegan sour cream or cheese).
Recipe: Butternut Squash Chili
Print Recipe
Butternut Squash Chili
Ingredients
- 2 Tbsp canola oil
- 1 med onion, sliced
- 2 med carrots, half slices
- 2 cloves garlic
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp coriander powder
- 2 tsp dried oregano
- 1 tsp smoked paprika or chipotle powder more or less as you like
- 1-2 tsp cayenne pepper or hot pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cubed butternut squash (1/2″)*
- 2 cup vegetarian broth
- 2 cups diced tomatoes (19 oz /541ml can)
- 1 14 oz can beans in tomato sauce
- 2 cups assorted canned beans*, rinsed and drained
- 1 cup frozen corn
- 1 cup diced sweet peppers blend of colors
- 1 Tbsp lime juice
- 1-2 tsp sugar as needed
Instructions
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Heat a heavy pot over medium-high heat. Add oil and warm for about 1 minute.
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Sauté onions and carrots until the onions turn translucent, about 4–5 minutes.
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Add garlic and cook for another minute.
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Stir in the spices and the cubed butternut squash. Cook 1–2 minutes until fragrant.
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Add the broth and diced tomatoes, stirring and scraping any browned bits from the pot.
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Cover, bring to a boil, then reduce heat to a simmer and cook about 20 minutes, until vegetables are tender.
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Add the beans, corn, sweet peppers and lime juice. Cook 5–10 minutes more until everything reaches your desired tenderness.
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Taste and adjust seasoning with salt, pepper, lime juice or hot pepper flakes as needed.
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Serve over quinoa or brown rice and offer toppings such as diced avocado, lime wedges, cilantro, sour cream or cheddar.
Notes
If using frozen squash cubes, reduce cooking time to avoid them becoming mushy. Add frozen squash later (after carrots have cooked about 15 minutes), just before the beans, corn and peppers.
Dehydrating option: Omit oil and use water to steam the onions and vegetables. Use low-fat stock. Chop pieces small and even or puree, then dehydrate at 135°F/57°C for 5–7 hours until dry and crumbly. Check pieces to ensure doneness.
Nutrition Facts (per serving)
Butternut Chili Ingredients
Chili is highly personal—treat this recipe as a flexible template you can tweak to taste. Below are notes on key ingredients and substitutions to guide you.
Beans
Choose your favorite beans or a mix for variety. I like blends so each bite isn’t dominated by a single bean. Rinse, drain and freeze any extras for future soups or chilis.
Seasoning
If you enjoy smoky heat, smoked paprika or chipotle powder adds depth. Increase the cayenne or hot pepper flakes for more heat, or reduce them if you prefer mild chili.
Squash
Butternut works well, but other firm-squash varieties like kabocha, acorn or buttercup will hold their shape and work nicely.
Sweet Peppers
Bell peppers add color and texture; add them near the end of cooking so they stay slightly crisp and vibrant.
Corn
Sweet corn adds subtle sweetness and contributes to the meal’s protein content. You don’t need to combine proteins at every meal—variety over time provides adequate nutrition.
Lime Juice
A splash of lime brightens the flavors and complements the spices. Offer lime wedges at the table for extra zing.
Cilantro
Although cilantro isn’t mixed into the chili, a sprinkle on top (if you enjoy it) pairs beautifully with the lime and spices.
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I’d love to hear your variations on this vegetarian chili. Reach out here or on social media — I’m on Instagram @getgettys and Facebook @GettyStewart.HomeEconomist.