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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 | 43 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.
    4.93 from 14 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.

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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 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 Kristen

    Kristen Chidsey with apron on in front of vegetables in kitchen.

    Hi! I'm Kristen. It is my honor and passion to share easy, wholesome recipes with you to in turn share your loved ones. These tried and true recipes will help you make delicious, family-friendly meals without stress! 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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