Vegetarian Butternut Squash Chili

Butternut Squash Chili makes a delicious meatless chili. This hearty, slow-cooker, vegetarian chili is made with butternut squash, white beans, beer and just the right amount of heat. This Vegan Chili is spicy, tangy, creamy, filling and warming to the soul! 

Butternut Squash Chili

Tender chunks of butternut squash and white beans are immersed in a rich, thick, and spicy tomato broth, making this meatless chili both hearty and full of bold flavors.

Butternut squash adds a bit of sweetness that pairs perfectly to the contrast of the heat from the chipotle peppers and chili seasoning. This chili is full of so much more flavor and depth than one would think to have in a vegetarian chili. It is really quite tasty.

In face, when I told my husband we were having butternut squash chili for dinner, he told me he was going to order pizza. He is more of a Classic Chili made with beans and ground beef kind of guy.  I get that, but I am happy to report, he did NOT order pizza and he actually enjoyed this recipe and told me I could make it ANYTIME I wanted–that is called winning!

Notes on Key Ingredients

• Butternut Squash: You will need 1 medium butternut squash, or about 3 cups. Pro-Tip: Check out cost of cubed butternut squash in the produce section. Sometimes it is CHEAPER than a full squash–and the work is done for you!
• Beans: Any beans work in this chili, but I find the white beans are mild enough to not overtake the butternut squash’s flavors.
• Diced Tomatoes: I love to use fire-roasted tomatoes for an extra kick of flavor, but regular diced tomatoes work. And if you have picky eaters that despise the texture of diced tomatoes, use tomato sauce in it’s place.
• Beer: Beer adds amazing dimension to chili, but by all means use vegetable or chicken stock in place of beer. And if you need this recipe be gluten free, be sure to use stock!

How to Make Butternut Squash Chili

This is about the easiest chili recipe ever. There is no browning of meat, no sauteing of peppers and onions. Everything is dumped into the crock-pot and allowed to simmer. How is that for EASY?!!

• Place all ingredients in large slow cooker.
• Cook on high for 4-5 hours or low for 6-8 hours.
• Serve with tortilla chips, cheese, sour cream, lime juice, cilantro, or fresh pico.

More Chili Recipes

• Instant Pot White Chicken Chili
• Sweet Potato Black Bean Chili
• Vegetarian Chili
• Instant Pot Chili

Vegetarian Butternut Squash Chili

A hearty vegetarian chili made with butternut squash and beans. 

4.84 from 6 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours 10 minutes

Servings: 8

Calories: 152kcal

Author: Kristen Chidsey

Ingredients

• 1 medium butternut squash peeled and diced into 1 inch chunks
• 1 onion finely minced
• 3 cloves garlic minced
• 4 cups white beans or 2 (16 ounce) cans rinsed and drained
• 16 ounces can fire-roasted tomatoes
• 1 chipotle pepper from a can
• 8 ounces bottle dark amber beer or vegetable stock
• 1 tablespoon Chili Seasoning Mix

Instructions

• Place all ingredients in slow cooker and set to low for 6-7 hours or high for 4-5 hours (or until squash is tender.)
• Serve with sour cream, cheese, chips, limes, avocados, etc

Equipment Needed

• 6-8 quart Slow Cooker

Notes

Be sure to use stock in place of beer if you need this Butternut Squash Chili to be gluten-free. 

Nutrition Facts

Vegetarian Butternut Squash Chili

Amount Per Serving

Calories 152

% Daily Value*

Sodium 132mg6%

Potassium 712mg20%

Carbohydrates 31g10%

Fiber 6g25%

Sugar 4g4%

Protein 7g14%

Vitamin A 10240IU205%

Vitamin C 22.4mg27%

Calcium 126mg13%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!