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Butternut Squash Chili

Updated Oct 2, 2021Published Aug 17, 2016 By Julia 18 CommentsThis post may contain affiliate links.

Summary:
Easily make a hearty butternut squash chili in just 30 minutes on the stovetop. Chili is a great way of incorporating this seasonal squash into your meals, and perfect for vegetarians and vegans alike.
butternut squash chili served in bowl with glass of milk

Butternut Squash Chili

5 from 8 votes
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Prep: 30 mins
Cook: 30 mins
Yield: 5 servings

INGREDIENTS

  • 2 pounds butternut squash, peeled and diced into 1/2-inch chunks (Note 1)
  • 28-ounce can diced tomatoes
  • 15-ounce can black beans, drained
  • 15-ounce can pinto beans, drained
  • 1.5 cups vegetable broth, plus 2 tablespoons for sautรฉing
  • 1 cup cooked quinoa
  • 1 yellow bell pepper, diced
  • 2 chipotle peppers in adobo, chopped
  • 5 cloves garlic, minced
  • 1.5 teaspoons paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  • Sautรฉ: Heat 2 tablespoons vegetable broth in large pot (Note 2) over medium heat. Add garlic, chipotles, and butternut squash to pot, cooking for about 10 minutes, stirring occasionally. Add more vegetable broth if pot gets dry. Add bell pepper, cooking for another 5 minutes.
  • Simmer: Add black beans, pinto beans, diced tomatoes (including liquid in can), 1.5 cups vegetable broth, quinoa, and all spices (paprika, cinnamon, salt, pepper). Stir well. Bring to simmer. Simmer uncovered for 10 minutes or until butternut squash is tender. Serve (Notes 3-4).

NUTRITION

Makes 5 Servings
Amount Per Serving:
Calories 300 (7% from fat) ย 
Total Fat 2g 4%
ย ย ย Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 930mg 39%
Net Carb 42g ย 
Total Carb 61.5g 21%
ย ย ย Dietary Fiber 19.5g 77%
ย ย ย Sugars 11g ย 
Protein 14g ย 
Vitamin A 430% ยท Vitamin C 154% ยท Calcium 22% ยท Iron 27%

PHOTOS

butternut squash chili served in bowl with glass of milk
scooping up chili from a dutch oven
butternut squash chili served into two bowls
close up view of butternut squash chili

NOTES & TIPS

(1) Butternut Squash. The listed weight refers to its raw, unprocessed state. Since squash sizes may vary, two pounds can be either 1 small butternut squash or half of a large butternut squash. Use the scale at your grocery store to select a suitable squash.
(2) Pot. Use a 5-quart or larger sturdy pot, such as a dutch oven.
(3) Serving. Serve butternut squash chili in a bowl, garnished with cilantro. Add toppings as desired, such as chopped avocado, tortilla chips, shredded cheese, or sliced scallions. Serve with sides such as jalapeรฑo cornbread.
(4) Leftovers / Make Ahead. Leftovers or chili made ahead of time can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

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Filed Under: Mains: Vegetable, Per Serving: More Than 10g Net Carbs Tagged With: 31-60min, bell pepper, black beans, butternut squash, chipotle, cinnamon, diced tomatoes, garlic, gluten free, more10ingredients, paprika, pinto beans, quinoa, squash, stovetop, thanksgiving, tomatoes, vegan, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
adam rodriguez

To the recipe, I adjusted to two onions, two green peppers, added a bunch of spinach. I added an entire head of roughly chopped garlic. I bought low sodium chopped tomatoes and black beans. I substituted pinto beans for can of vegan refried beans (seasoned mashed pinto) to increase heartiness and richness. I also added a cornstarch slurry at the end to thicken to product. I also cut out the quinoa completely.

Delicious! Thanks for this recipe!

Vote Up3Vote Down  Reply
4 years ago
Julia

You’re welcome! I’m glad you were able to customize this recipe to fit your preferences.

Vote Up1Vote Down  Reply
4 years ago
Christian

Wow! I never comment on things like this, but I had to reach out after my wife and I made this on our first chilly fall evening. It was so great! The chipotle has a subtle spiciness that complements the squash perfectly. We paired it with a fresh batch of cornbread and now have an autumn staple for our recipe book. Thanks so much!

Vote Up2Vote Down  Reply
1 year ago
Karen

I made this recipe today. I liked the idea in general, but needed some tweaks to make it taste like chili though. First, I sauteed garlic, onion and celery, added the squash, beans, and tomatoes. Then I added some zucchini and mushrooms. Spices added were liquid smoke, smoked paprika, cumin, chili powder, oregano, coriander, garlic powder, cayenne pepper and more salt. NOW it tasted like chili!

Vote Up2Vote Down  Reply
4 years ago
Ashley

Didnโ€™t change a thing and it was amazing! Gonna be a fall/winter staple meal. Thanks.

Vote Up2Vote Down  Reply
4 years ago
Rachel

Made this fall 2018, now it’s a must have every fall. Only thing I changed was the 2 chipotle peppers to half of one chipotle pepper cause I’m not a spicy fan. Otherwise, an awesome dish!

Vote Up1Vote Down  Reply
3 years ago
Leels

Going to make a variant of your recipe pretty much RIGHT NOW! So excited, I was going to throw together just a regular veggie chili, with some butternut since I have a pile but the addition of quinoa is a great idea! I’ll be doing that for sure ๐Ÿ˜€ I’m thinking of just adding 1/2 up dry quinoa in with the mix to let it thicken up the chili, we like it thick and chunky!

Vote Up1Vote Down  Reply
5 years ago
Donna

About how many cups of butternut squash versus 2 pound fresh? I just want to use frozen as Iโ€™m making this for my vegetarian daughter for Thanksgiving along with the traditional turkey and fixings for my husband. Trying to cut down on prep.

Vote Up0Vote Down  Reply
3 months ago
Felisha

Seriously love this recipe! I make cornbread with it and it makes the perfect cozy, comfort soup for cold winter days. Not too expensive and you can make enough to freeze and enjoy on a lazy day. Thank you. โค๏ธ

Vote Up0Vote Down  Reply
3 months ago
Karis

Does this recipe freeze well? Iโ€™ve made this a couple times already this fall, and Iโ€™m wondering if will make a good freeze ahead meal to pull out later in the winter. Not sure how squash does in the freezer!

Vote Up0Vote Down  Reply
4 years ago
Liz

Hi Julia – Have you tried this recipe in the crock pot? What changes would you make for the crock pot? Thanks!

Vote Up0Vote Down  Reply
5 years ago
Julia

Hi Liz! I haven’t tried this recipe in the crockpot. I don’t think it would take long to cook in the crockpot, maybe just 3-4 hours on low until the butternut squash is tender. Let me know if you give it a try ๐Ÿ™‚

Vote Up0Vote Down  Reply
5 years ago
Liz

Thank you! I will! I made this tonight. I’m not a huge chili fan, but I LOVE butternut squash. This is absolutely wonderful. So delicious! Best part is the peppers in adobo, paprika and cinnamon. I highly recommend for anyone looking for a good fall recipe. Thanks for such a great dish!

Vote Up0Vote Down  Reply
5 years ago
Julia

Thank you Liz!! I’m also a big fan of butternut squash as well ๐Ÿ™‚

Vote Up0Vote Down  Reply
5 years ago
Danielle

I absolutely love this recipe! It sounds delicious. Butternut squash has such a great flavor, and this would be perfect for my weekday healthy lunches.

Vote Up0Vote Down  Reply
5 years ago
Jana

This sounds delicious! One clarifying question: when you say two pounds of squash, do you mean two pounds before you cut it up or two pounds after you cut it up?

Vote Up0Vote Down  Reply
6 years ago
Julia

Hi Jana! I mean 2 pounds before cutting it up.

Vote Up0Vote Down  Reply
6 years ago
Lynn

I added everything that Karen did (her suggestions are listed above, thanks Karen) but subbed riced cauliflower for the quinoa and used only one can of black beans to make this keto vegan
modified..

Vote Up0Vote Down  Reply
2 years ago

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