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    Butternut Squash Chili

    Allergy Friendly Recipes Budget Cooking Dairy-Free Recipes Gluten Free Instant Pot Instant Pot Vegetarian Recipes Main Courses Plant Based Recipes Real Food Seasonal Slow Cooker Recipes Soup, Stew, and Chili Recipes Vegetarian Recipes January 11, 2023 | By Kristen Chidsey | 40 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    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 is a hearty, flavorful vegetarian chili made with tender butternut squash, white beans, chili spices, and tomatoes.

    This Butternut Squash Chili is an easy vegetarian recipe that is packed full of nutrients, fiber, and bold flavor.

    White Bowl filled with chili made with Butternut squash

    Why This Recipe Works

    It may sound odd to add butternut squash to chili, but the sweetness from the squash balance out the heat from the chipotle peppers in this recipe.

    And not to mention the squash adds fiber, vitamins, and nutrients as well.

    This chili recipe may be incredibly healthy, but it is layered and nuanced in flavors. The heat from the chipotle peppers and fire-roasted tomatoes paired with the creamy white beans and tender squash is a match made in heaven. A little bit of beer adds tang and balance to the chili but is completely optional.

    And 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 husband and son whom both LOVE this recipe!

    Notes on Key Ingredients

    Ingredients for Butternut Squash Chili on counter
    • Butternut Squash: You will need 1 medium butternut squash or about 3 cups. Pro-Tip: Check out the 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 its place.
    • Beer: Beer adds an amazing dimension to chili, but by all means use vegetable or chicken stock in place of beer. For Gluten-Free Butternut Squash Chili, be sure to use stock in place of beer.
    • 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.

    How to Make 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

    Slow Cooker Instructions

    • Place all ingredients in a large slow cooker.
    • Cook on high for 4-5 hours or low for 6-8 hours.
    Butternut Squash Chili in slow cooker

    Instant Pot Instructions

    • Place all ingredients in the inner pot of the Instant Pot.
    • Cook on HIGH pressure for 8 minutes. Hit manual/pressure cook and then adjust the cooking time using the +/- buttons for 8 minutes. 
    • Let pressure release naturally for at least 10 minutes.
    Butternut Squash Chili in instant pot

    Stove Top Directions

    • Heat a large stock pan over medium heat and add 1 teaspoon of oil.
    • Saute the onions for 3-4 minutes or until beginning to become translucent.
    • Add in the garlic and toast for another minute or two.
    • Add in the remaining ingredients and turn the heat to high.
    • Once the chili is boiling, reduce the heat and simmer covered for 20-30 minutes, or until the squash is tender, being sure to stir as needed.
    Butternut Squash Chili in dutch oven stockpan next to chili seasoning

    Recipe Tips and Notes

    • Leftover chili can be stored for up to 4 days in an air-tight container in the refrigerator. You can also place the cooled chili into a freezer-safe container, being sure to leave room for expansion, and store it in the freezer for up to 3 months. Defrost in the refrigerator before heating and serving.
    • In place of fresh butternut squash, feel free to use frozen 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.
    • Butternut Squash Chili is deliciously served with shredded cheese, crumbled feta, chips, cilantro, pico, or cornbread.

    More Favorite Chili Recipes

    • Instant Pot White Chicken Chili
    • Sweet Potato Black Bean Chili
    • Vegetarian Lentil Chili
    • Slow-Cooker Classic 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 adds just the right flavor and texture to this richly spiced chili recipe. 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

    • 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
    • ½ cup bottle dark amber beer
    • ½ cup vegetable stock
    • 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 set to low for 6-7 hours or high for 4-5 hours, or until squash is tender.

    Instant Pot Instructions

    • Place all ingredients in the inner pot of the Instant Pot. Cook on HIGH pressure for 8 minutes. Hit manual/pressure cook and then adjust the cooking time using +/- buttons for 8 minutes. Let pressure release naturally for at least 10 minutes.

    Stove Top Instructions

    • Heat a large stock pan over medium heat and add in 1 teaspoon of oil*. Saute the onions for 3-4 minutes or until beginning to become translucent. Add in the garlic and toast for another minute or two.
    • Add the squash, stock, beer, tomatoes, white beans, and chili powder.
    • Add in remaining ingredients and turn heat to high. Once the chili is boiling, reduce the heat and simmer covered for 20-30 minutes, or until the squash is tender, being sure to stir as needed.

    Equipment Needed

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

    Notes

    Gluten-Free: Be sure to use stock in place 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 that 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 frozen.  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 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!
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    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.

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    1. Annie @ Annie's Noms

      October 11, 2015 at 7:24 am

      This is beautiful! It just looks like the perfect bowl of comfort on a cold evening!

      Reply
      • Kristen Chidsey

        October 11, 2015 at 7:05 pm

        Thanks Annie, It is pretty comforting!

        Reply
    2. Shashi at RunninSrilankan

      October 10, 2015 at 8:21 pm

      Haha - my daughter does the same thing sometimes - if she doesn't like the look of it, I have a hard time convincing her to eat it! Though sometimes, the smell does the convincing more than I do and she is digging into it - I bet this would be one of those recipes - it sounds so incredibly flavorful!

      Reply
      • Kristen Chidsey

        October 10, 2015 at 8:30 pm

        It is usually the kids, isn't it? My dad and husband are my worst offenders 🙂

        Reply
    3. Howie Fox

      October 09, 2015 at 5:06 pm

      Hahaha, it can be difficult to cook for Dads sometimes 😉
      My brother and sister (while in their chef's apprenticeship) had a tough time with trying new dishes. This looks awesome though, I'd love to try your butternut squash chili!

      Reply
      • Kristen Chidsey

        October 09, 2015 at 5:43 pm

        Howie, I hope you try it and love it! There is always someone (be it Dad or Brother or Child) that is a difficult eater in the family, isn't there?!

        Reply
    4. Charlene @ That Girl Cooks Healthy

      October 09, 2015 at 4:44 pm

      5 stars
      This looks like typical comfort food. I could certainly do with a bowl with this terrible cold that I have right now.

      Reply
      • Kristen Chidsey

        October 09, 2015 at 5:43 pm

        Great and healthy comfort food!

        Reply
        • Kristen Chidsey

          October 09, 2015 at 5:44 pm

          Thansk Angela. I hope you love it!

          Reply
    5. Angela Barnard

      October 09, 2015 at 3:38 pm

      Cannot wait to try this one! Perfect comfort food. Sounds yummy!

      Reply
    6. Stacey

      October 09, 2015 at 12:26 pm

      I love butternut squash, and this chili looks perfect for Fall comfort food!

      Reply
      • Kristen Chidsey

        October 09, 2015 at 12:58 pm

        Thanks Stacey, It is perfect comfort for me!

        Reply
    7. MyCookingSecrets.com | Krystallia Giamouridou

      October 09, 2015 at 12:11 pm

      It is time to take full advantage of those 3 butternut squashes I bought this morning! We usually cook the squash without adding any legumes, but going to give it a try. Thank you for sharing.

      Reply
      • Kristen Chidsey

        October 09, 2015 at 12:59 pm

        Perect timing for this recipe. I would highly suggest adding the beans, it helps to complete the squash' protein profile and fill you up better!

        Reply
    8. Jenn

      October 09, 2015 at 10:04 am

      We have so much winter squash from our garden this year, this is a great addition to the recipes I am collecting to use it all up! 🙂

      Reply
      • Kristen Chidsey

        October 09, 2015 at 1:00 pm

        Well if you need to send some my way, I will accept all donations! Love any kind of squash and I have a black thumb!

        Reply
    9. Joanie @ Zagleft

      October 09, 2015 at 8:46 am

      Butternut Squash Chili made with beer sounds like a grat idea. I bet the flavors all came together beautifully.

      Reply
      • Kristen Chidsey

        October 09, 2015 at 1:00 pm

        The beer really adds a unique depth to the chili.

        Reply
    10. David @ CookingChat

      October 09, 2015 at 7:03 am

      Yum! I haven't tried butternut in chili but like the sound of your recipe...beer and all!

      Reply
      • Kristen Chidsey

        October 09, 2015 at 8:38 am

        Thanks David! It is really quite surpirising how well squash works in chili!

        Reply
    Newer Comments »

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    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! 

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    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 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! 

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