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    Butternut Squash Chili

    Soup, Stew, and Chili Recipes Dairy-Free Recipes Instant Pot Vegetarian Recipes Main Courses Plant Based Recipes September 20, 2023 | By Kristen Chidsey | 40 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Butternut Squash Chili is a surprisingly delicious, easy vegetarian chili recipe that is packed full of nutrients and bold flavors! The addition of butternut squash adds a sweet, earthy flavor to the chili, giving this recipe the perfect balance between sweet and spicy and making it irresistibly good.

    Butternut Squash Chili is a surprisingly delicious, easy vegetarian chili recipe that is packed full of nutrients and bold flavors! The addition of butternut squash adds a sweet, earthy flavor to the chili, giving this recipe the perfect balance between sweet and spicy and making it irresistibly good.

    Just like my recipes for Black Bean Sweet Potato Chili and Instant Pot Lentil Chili, you won't miss the meat in this hearty Butternut Squash Chili. It is one of my all-time favorite chili recipes.

    White Bowl filled with chili made with Butternut squash


    Why You Will Love Butternut Squash Chili

    • Perfect Balance of Flavor. The sweetness from the butternut squash, the heat from the chipotle peppers and fire-roasted tomatoes, the creaminess from the white beans, and the tang from the beer all combine together to give this chili layered, nuanced flavor that will make you want to go back for seconds!
    • Healthy Chili Recipe. Filled with fiber, nutrients, vitamins, and plant-based protein, you will feel good about
    • Inexpensive & Satisfying Dinner Recipe. This recipe uses pantry staples, an award-winning blend of dried seasonings, and butternut squash to create a chili recipe that is flavorful and filling, yet easy on your wallet.
    • Versatile Recipe. You can prepare this Butternut Squash Chili using the Instant Pot, slow cooker, or on the stove-top.
    • Carnivore-Approved. While this Butternut Squash Chili recipe is a perfect dish for vegetarians and vegans to enjoy, even the meat-eaters love this recipe. Just ask my meat-loving husband and son!

    Notes on Key Ingredients

    Ingredients for Butternut Squash Chili on counter
    • Butternut Squash: You will need 1 medium butternut squash or about 3 cups.
    • Beans: I recommend using Great Northern beans for this chili recipe. They hold up well and add a nice creamy flavor that pairs well with the butternut squash.
    • Diced Tomatoes: I love to use fire-roasted tomatoes for an extra kick of flavor, but regular diced tomatoes work.
    • Chipotle Peppers: Canned chipotle peppers in adobo sauce are a secret to adding a layer of deep, rich, spicy undertones to this chili. You only need a small amount to add incredible flavor. (Freeze the rest in ice cube trays to pull out as needed to add flavor to soups and chili in the future.)
    • Beer: Use a light lager beer, such as Corona or Coors. It will add an amazing dimension to this chili recipe. By all means, use vegetable broth stock in place of beer if you don't care to cook with alcohol.
    • Chili Seasoning: My homemade blend of chili seasoning is better than any packaged blend out there, so be sure to use that for the best results.
    • Broth: To keep this a vegetarian chili recipe, use low-sodium store-bought or homemade vegetable broth.

    Substitutions/Modifications

    • Speed Up the Prep-Work: Purchase cubed butternut squash in the produce section. Not only will it make this Butternut Squash Chili come together insanely fast, but it is often CHEAPER than purchasing a whole butternut squash.
    • Gluten-Free Butternut Squash Chili: Use gluten-free beer or additional vegetable broth.
    • Control the Spice: Omit or reduce the chipotle peppers for sensitive palates OR increase for spicer chili.
    • Hate Diced Tomatoes? If you are serving this chili to picky eaters who despise the texture of diced tomatoes, use tomato sauce in its place.
    • Using Frozen Butternut Squash: In place of fresh butternut squash, feel free to use frozen cubed butternut squash, not butternut squash puree. Add the frozen squash directly to the chili. The cooking time will need to be reduced since the squash is already cooked through. Reduce the cooking time to 5 minutes if using the instant pot, simmer for only 15-20 minutes on the stove, and cook for 2-3 hours on high in the slow cooker.

    Three Cooking Methods for Butternut Squash Chili

    Butternut Squash Chili can be prepared on the stovetop, in the slow cooker, or in the Instant Pot, making this recipe incredibly versatile. I find the results to be equally good, so select the cooking method that works best for you and your day!

    Slow Cooker Butternut Squash Chili

    Using the crockpot to prepare this butternut squash chili is the best option when you will be gone all day and want to come home to dinner waiting on you. It is as simple as dumping, stirring, and slow cooking. Easy-peasy!

    Butternut Squash Chili in slow cooker.

    Instant Pot Butternut Squash Chili

    I love making butternut squash chili using the Instant Pot when I have limited time to whip up dinner AND I don't have the margin to babysit the chili as it simmers on the stove. Using the Instant Pot is a super simple, super fast, hands-off method for preparing Butternut Squash Chili.

    Butternut Squash Chili in instant pot after being pressure cooked.

    Stove Top Directions

    If you don't have an electric pressure cooker and still want to deliver a hearty, healthy chili recipe in less than an hour, turn to your stove and a large heavy-duty saucepan. This cooking method is still easy and yields a delicious butternut squash chili.

    Butternut Squash Chili in dutch oven stockpan next to chili seasoning.

    Serving Suggestions

    Top Butternut Squash Chili with shredded cheese, crumbled feta, chips, cilantro, or pico for added flavor and a contrast of texture. I also love pairing this chili recipe with homemade cornbread.

    Storage

    • Refrigerate: Allow the chili to cool, then transfer to an airtight container. Store leftover butternut squash chili for up to 4 days in the refrigerator.
    • Freeze: You can also place the cooled chili into a freezer-safe container, being sure to leave 1 inch of space for expansion, and store it in the freezer for up to 3 months.
    • Reheat: If needed, defrost in the refrigerator overnight. Reheat in a saucepan over low heat until warmed through or in individual servings in a heat-safe bowl for 30-second intervals until heated through. Keep in mind you may need to add a splash of broth or water to thin the chili out, as it will thicken when cooled.

    More Favorite Chili Recipes

    • Instant Pot White Chicken Chili
    • Sweet Potato Black Bean Chili
    • Vegetarian Lentil Chili
    • Slow Cooker Beef and Bean Chili
    • Instant Pot Chili
    • Crockpot Chicken Chili

    If you enjoyed this Butternut Squash Chili, please leave a comment and review below. I love hearing how much you enjoy my recipes!

    Bowl of Butternut Squash Chili

    Butternut Squash Chili

    Butternut Squash Chili is a surprisingly delicious, easy vegetarian chili recipe that is packed full of nutrients and bold flavors! You can make this easy vegetarian chili on the stove, in the slow cooker, or in the Instant Pot.
    4.91 from 11 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Diet: Low Fat, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 10 hours hours
    Total Time: 10 hours hours 10 minutes minutes
    Servings: 8
    Calories: 152kcal
    Author: Kristen Chidsey

    Ingredients

    • 3 cups cubed butternut squash ~ 1 medium squash
    • 1 small yellow onion finely minced
    • 3 cloves garlic minced
    • 2 (16 oz ) cans Great Northern beans
    • 1 (16 oz ) can fire-roasted tomatoes
    • 1 chipotle pepper from a can
    • ½ cup light lager beer
    • ½ cup low-sodium vegetable broth
    • 1 tablespoon Chili Seasoning Mix
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    Slow Cooker Instructions

    • Place all ingredients in the slow cooker and give it a stir to combine. Cook on low heat for 7-8 hours or for 4-5 hours on low heat, or until the squash is tender.
      Butternut Squash Chili in slow cooker

    Instant Pot Instructions

    • Place the squash, diced onion, garlic, chili seasoning, chipotle pepper, broth, beer, and beans together in the inner pot. Pour the tomatoes on top and do not stir. Cook on HIGH pressure for 8 minutes. Hit manual/pressure cook and then adjust the cooking time using the +/- buttons for 8 minutes. Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. Open, stir, and serve.
      Butternut Squash Chili in instant pot

    Stove Top Instructions

    • Heat 1 teaspoon of oil in a large stock pan over medium heat. Once heated, add the onions and saute for 3-4 minutes or until beginning to become translucent. Add in the garlic and toast for another minute or two.
    • Add the cubed squash, broth, beer, tomatoes, white beans, chipotle pepper, and chili seasoning and stir to combine. Turn the heat to high and bring to a boil. Once the chili has come to a boil, reduce the heat, cover, and simmer for 20-30 minutes, or until the squash is tender, being sure to stir every few minutes.
      Butternut Squash Chili in dutch oven stockpan next to chili seasoning

    Equipment Needed

    • 6-8 quart Slow Cooker
    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    Gluten-Free: Be sure to use broth instead of beer if you need this Butternut Squash Chili to be gluten-free. 
    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 who despise the texture of diced tomatoes, use tomato sauce in its place.
    Controlling the Heat: Omit the chipotle peppers if you are sensitive to heat. 
    Leftovers: Store the leftover chili for up to 4 days in an air-tight container in the refrigerator. The leftover chili can also be frozen for up to 3 months.
    Butternut Squash: Feel free to use frozen butternut squash cubes. Add directly to the chili while still frozen. The cooking time must be reduced since the squash is already cooked through. Reduce the cooking time to 5 minutes if using the instant pot, simmer for 15-20 minutes on the stove, and 2-3 hours on high in the slow cooker.
    In place of the homemade chili seasoning, use 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon each of salt, garlic powder, and onion powder.

    Nutrition

    Calories: 152kcal | Carbohydrates: 31g | Protein: 7g | Sodium: 132mg | Potassium: 712mg | Fiber: 6g | Sugar: 4g | Vitamin A: 10240IU | Vitamin C: 22.4mg | Calcium: 126mg | Iron: 3.4mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    « Easy Crockpot Chili
    Crockpot Chicken Chili »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

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    1. Jenn

      October 16, 2020 at 3:10 pm

      5 stars
      So simple and comforting! Thank you!

      Reply
      • Kristen Chidsey

        October 16, 2020 at 4:07 pm

        So glad you enjoyed this recipe Jenn!

        Reply
    2. Jen

      October 16, 2020 at 2:35 pm

      5 stars
      Absoutely delicious!

      Reply
    3. Hazel

      February 11, 2020 at 6:35 am

      What type of cheese do you use on top to serve?

      Reply
      • Kristen Chidsey

        February 11, 2020 at 7:01 am

        Hi Hazel! If you would like to top with cheese, I would recommend cheddar, Monterey Jack, Cobly, Feta, or Queso Fresco. I hope you enjoy.

        Reply
    4. Jasmine

      November 07, 2019 at 6:34 pm

      5 stars
      I just made this and its excellent! I was wondering though, what is the serving size for the nutrient profile u list? One cup? An ounce? Im calorie counting so that would help alot!

      Reply
      • Kristen Chidsey

        November 08, 2019 at 10:35 am

        Hi Jasmine the nutrition is based on approximately a 1.5 cup serving. And I am glad you enjoyed this recipe!

        Reply
        • Jasmine

          November 08, 2019 at 11:01 am

          5 stars
          Wow, low calorie and delicious. Thank you so much!!

          Reply
          • Kristen Chidsey

            November 08, 2019 at 5:51 pm

            You are so welcome!

            Reply
    5. Leslie

      February 16, 2016 at 9:35 am

      I've wanted to try this but I'm afriad I won't like it and then the illusion is shattered haha. This looks so good though!

      Reply
      • Kristen Chidsey

        February 16, 2016 at 12:03 pm

        Haha. Leslie, my husband turned his nose up on it, but due to the heat and beer--he loved it and he is not a squash person at all.

        Reply
    6. Angela Barnard

      November 06, 2015 at 1:40 pm

      Made this for dinner last night and it was amazing. Delicious! I will definitely be making it again.

      Reply
    7. Sara @ Life's Little Sweets

      October 18, 2015 at 12:04 am

      5 stars
      This looks SO good, I am pinning for later to make, it's so nice that it's a slow cooker recipe, great for a weekday meal! Looks very healthy too, thank you for sharing this!

      Reply
      • Kristen Chidsey

        October 18, 2015 at 9:27 am

        You bet Sara! I hope you enjoy it--it is a perfect healthy dish for a cold busy day 🙂

        Reply
    8. Brian Jones

      October 17, 2015 at 4:46 am

      5 stars
      I'm still earning how to cook with pumpkin, it is a relatively new vegetable to me but this sounds wonderful!

      Reply
      • Kristen Chidsey

        October 17, 2015 at 9:53 am

        Oh Brain, I love pumpkin and butternut squash. I hope you learn to love it yourself 🙂

        Reply
    9. Melanie

      October 13, 2015 at 1:46 pm

      I just love a hearty butternut squash soup in the fall....and this one has such a nice spin on it with the white beans...pinning for later!!

      Reply
      • Kristen Chidsey

        October 13, 2015 at 4:35 pm

        Thanks Melanie--I hope you enjoy it so much! So hearty and filling.

        Reply
    10. Chris @ SimpleFood365

      October 12, 2015 at 12:51 pm

      4 stars
      We are big fans of squash in our home and while I really like a traditional chili, this is such a great alternative! It looks and sounds amazing!

      Reply
      • Kristen Chidsey

        October 12, 2015 at 3:32 pm

        Thanks Chris! I love traditional chili as well, but this is a nice change of pace.

        Reply
    « Older Comments

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    Butternut Squash Chili is a surprisingly delicious, easy vegetarian chili recipe that is packed full of nutrients and bold flavors! The addition of butternut squash adds a sweet, earthy flavor to the chili, giving this recipe the perfect balance between sweet and spicy and making it irresistibly good.

    Meet a Mind "Full" Mom

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    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    Butternut Squash Chili is a surprisingly delicious, easy vegetarian chili recipe that is packed full of nutrients and bold flavors! The addition of butternut squash adds a sweet, earthy flavor to the chili, giving this recipe the perfect balance between sweet and spicy and making it irresistibly good.

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