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Butternut Squash Chili Recipe


Butternut Squash Chili

When you think of autumn, what are some words that come to mind? I know for me it’s words like cozy, warm, comfort, and… CHILI! Now that fall temperatures have arrived, it’s the perfect time to break out your favorite fall chili recipes. Why not make vegetarian chili one of your staples? October is National Vegetarian Awareness Month, a great time to try going meatless. To save you some time, I found this savory Butternut Squash Chili recipe that is sure to become a family favorite all season long!


  • 2 lbs. butternut squash (1 small squash or ½ of a large squash) peeled and diced into ½-inch chunks
  • 1 28-oz. can diced tomatoes
  • 1 15-oz. can black beans
  • 1 15-oz. can pinto beans
  • 1½ cups veggie broth, plus 2 Tbsp. for sautéing
  • 1 cup cooked quinoa
  • 1 yellow pepper, diced
  • 2 chipotle peppers in adobo, chopped
  • 5 garlic cloves, minced
  • 1½ tsp. paprika
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • Cilantro for garnish


Optional for toppings:

  • Avocado chunks…yum!
  • Mexican cheese blend
  • Scallions
  • Hot peppers
  • Tortilla strips



  1. Heat veggie broth (2tbsp) over medium heat
  2. Add garlic, chipotles, squash to the pot and cook for 10 minutes – add more veggie broth if they start to get dry
  3. Add yellow pepper and cook for 5 more minutes
  4. Add the beans, diced tomatoes (including liquid in can), rest of the broth, quinoa and any and all spices wanted! Mix well and bring to a simmer for 10 minutes. Check the squash and simmer for longer until at desired texture.
  5. Serve and garnish!

Serves 5.



(no toppings)

429 calories