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Butternut squash chili

Published Aug 17, 2016 By Julia 18 CommentsThis post may contain affiliate links.

Summary:
This butternut squash chili is one of my favorite chili recipes! Itโ€™s easy and fast (cooks in 30 minutes on the stove), and it's a great way to incorporate fall favorites like butternut squash into your diet. Great for vegetarians and vegans alike.
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Butternut squash chili

Butternut squash chili

5 from 6 votes
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Prep: 30 mins
Cook: 30 mins
Yield: 5 servings
Calories: 429

INGREDIENTS

  • 2 pounds butternut squash peeled and diced into 1/2-inch chunks
  • 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 garlic cloves minced
  • 1.5 teaspoons paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • cilantro for garnish

INSTRUCTIONS

  • Heat 2 tablespoons of vegetable broth in a 5-quart dutch oven over medium heat.
  • Add garlic, chipotles, and butternut squash to the pot, cooking for about 10 minutes, stirring occasionally. Add more vegetable broth if the pot gets dry.
  • Add the bell pepper, cooking for about 5 minutes.
  • Add black beans, pinto beans, diced tomatoes (including the liquid in the can), 1.5 cups vegetable broth, quinoa, and all of the spices (paprika, cinnamon, salt, pepper). Mix well. Bring to a simmer and let simmer for 10 minutes. Check that the butternut squash is cooked; if not, simmer for longer.
  • Serve in a bowl and garnish with cilantro. Add toppings as desired โ€” avocado chunks, tortilla chips, and cheese are all good ideas.

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This butternut squash chili is one of my favorite chili recipes! Itโ€™s easy and fast (cooks in 30 minutes on the stove), and it’s a great way to incorporate fall favorites like butternut squash into your diet. This vegetarian/vegan dish is also healthy and includes quinoa, black and pinto beans, and peppers.

Butternut squash chili
I first developed this recipe last year on one of those cold winter days. Since then, I’ve made a few tweaks but it’s essentially the same: thick and hearty vegetarian chili that’s chock full of delicious vegetables, fun spices, and hot peppers.ย Sometimes I’ll add tastyย toppings like avocado chunks, Mexican blend cheese, or scallions.

Also, this dish makes for amazing leftovers. When I first made this, I foundย myself coming back to the fridge again and again to get more bowlsย of this chili. It’s kind of addicting.

Butternut squash chili
I love cooking up a big batch of this for get-togethers with friends. Since this dish is vegetarian/vegan, I don’t have to worry about my veggie-happy friends not being able to partake. I usually useย big pot or dutch oven (like pictured above, which is 5.5 quarts) and 2 pounds of butternut squash. Since squash sizes vary a lot, it can be either 1 small butternut squash or 1/2 of a large butternut squash. Last time I made this was for a small group of friends, andย when I arrived at the dinner party, I found out that the hostess also made chili! Thankfully, hers was not a butternut squash chili so people got to taste-test two different kinds of chili. ๐Ÿ™‚

Butternut squash chili
This meal is also perfect for cooking up on Sundayย to prepare for weekday lunches and dinners. You can make this ahead of time, refrigerate, and it’ll keep for 5 days in the fridge. This recipe yields 5 hearty servings, and if you end up pairing this with tortilla chips or whatnot, then it’ll last you through even more meals.

Butternut squash chili
Butternut squash chili

Filed Under: Vintage Tagged With: butternut squash, fall, gluten free, quinoa, squash, thanksgiving, tomatoes, vegan, winter

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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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
2 years ago
Julia

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

Vote Up0Vote Down  Reply
2 years 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
1 year 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
11 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
2 years ago
Julia

Not sure. I haven’t tried freezing squash before. I’m hoping another reader can chime in on this ๐Ÿ™‚

Vote Up0Vote Down  Reply
2 years ago
Ashley

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

Vote Up0Vote Down  Reply
2 years ago
Julia

You’re welcome Ashley! Hope you get to make this again soon ๐Ÿ™‚

Vote Up0Vote Down  Reply
2 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 Up0Vote Down  Reply
3 years ago
Julia

That sounds like a great idea, Leels! Hope you love this chili — it’s so good and comforting on cold winter days ๐Ÿ™‚

Vote Up0Vote Down  Reply
3 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
3 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
3 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
3 years ago
Julia

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

Vote Up0Vote Down  Reply
3 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
3 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
4 years ago
Julia

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

Vote Up0Vote Down  Reply
4 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
3 months ago

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