Butternut Squash Chili

Butternut Squash Chili makes a delicious meatless chili. Tender chunks of butternut squash and white beans are immersed in a rich, thick, and spicy broth, making this vegetarian chili both hearty and full of bold flavors.

This Butternut Squash Chili is an easy recipe to prepare, whether cooking on the stove, the slow cooker, or the Instant Pot. And not only is it an easy, healthy meal, but even the picky eaters love this flavorful vegetarian chili.

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

• 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 stove-top, 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.

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 Directions

• 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 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.

Recipe Tips and Notes

• Leftover Squash Chili can be stored 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.
• 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.
• Feel free to saute the onions and garlic for BEFORE adding to the slow cooker or using the saute function on the pressure cooker. This will add a bit of depth of flavor to the chili, but it does add a bit of prep time to the recipe for minimal flavor.
• In place of the homemade chili seasoning, use 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon each of salt, garlic powder, and onion powder.
• This chili is delicious 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

Be sure to leave a comment below with which cooking method you tried. I love hearing how much you enjoy my recipes!

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.

4.89 from 9 votes

Print Pin Rate

Course: Soup

Cuisine: American

Diet: Low Fat, Vegan

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
• ▢ 1/2 cup bottle dark amber beer
• ▢ 1/2 cup vegetable stock
• ▢ 1 tablespoon Chili Seasoning Mix

Instructions

Slow Cooker 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.)

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

• Be sure to use stock in place of beer if you need this Butternut Squash Chili to be gluten-free. 
• 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.
• Omit the chipotle peppers if you are sensitive to heat. 
• Leftover Squash Chili can be stored 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.
• 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.
• Feel free to saute the onions and garlic for BEFORE adding to the slow cooker or using the saute function on the pressure cooker. This will add a bit of depth of flavor to the chili, but it does add a bit of prep time to the recipe for minimal flavor.
• In place of the homemade chili seasoning, use 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon each of salt, garlic powder, and onion powder.
• This chili is delicious served with shredded cheese, crumbled feta, chips, cilantro, pico, or cornbread.
•  

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

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