Bowl of Butternut Squash Chili

Vegetarian Butternut Squash Chili

A hearty vegetarian chili made with butternut squash and beans. 
4.84 from 6 votes
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Course: Soup
Cuisine: American
Keyword: Butternut Squash Chili
Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours 10 minutes
Servings: 8
Calories: 152kcal
Author: Kristen Chidsey


  • 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


  • 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


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!