Chipotle Butternut Squash Chili with Black Beans

Name: Chipotle Butternut Squash Chili with Black Beans
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tbsp oil; 1 onion, diced (215 g, about 1 ½ cup); 1 red bell pepper, diced (140 g, 1 ¼ cup); 3 cloves garlic, minced or grated (about 2 tbsp); 1 chipotle pepper in adobo, minced; 1 tbsp chili powder; 2 tsp ground cumin; pinch of cinnamon; 1 bay leaf; 1 small butternut squash, peeled and cubed (815 g whole weight, 605 g/4 cups diced); 1 540 mL can black beans, drained and rinsed; 1 796 ml can diced fire-roasted tomatoes; 2 cups vegetable broth (500 mL); ½ tsp salt; ½ lime, juiced

posted: 12/20/23 by Deryn Macey Disclosure: This post may contain affiliate links.

Jump to Recipe· 5 from 2 reviews

There’s nothing better than a cozy bowl of chili on a cold day and this easy butternut squash chili recipe is no exception.

This hearty chili is made with simple ingredients all in one-pot in under an hour.

A bowl of butternut squash chili topped with jalapeno, green onion and chips.

Table of Contents

About the Recipe

This vegan butternut squash chili combines butternut squash, beans, onions, chipotle peppers and tomato in a savory and smoky broth.

A variation on traditional homemade chili, this recipe is vegetarian and vegan and makes a great base for customization to suit your nutritional needs and taste preferences.

Serve your healthy chili with toppings like avocado, sour cream and tortilla chips, with homemade cornbread on the side for a hearty meal that’s sure to be hit at the table.

For more one-pot butternut squash recipes, this Butternut Squash Curry with Chickpeas and Spinach and Butternut Squash Lentil Stew are both tasty, hearty and nutritious. Chili lover? This Vegan White Bean Chili Recipe is one of my favorite chili recipes.

Ingredient Notes

All the ingredients for a vegan butternut squash chili recipe.

Oil: I like olive oil for cooking the onion and bell pepper but you could substitute avocado oil or water or broth for an oil-free recipe.
Onion: You can use yellow onion or white onion.
Red Pepper: Green bell pepper can be substituted.
Chipotle Pepper in Adobo: You can find these in a small cans, usually located with Mexican products in the grocery store. Extras can be frozen in an ice cube tray then transfered to a freezer bag or container so you always have some on hand.
Herbs & Spices: The recipe calls for chili powder, cumin, cinnamon and bay leaf. The cinnamon is optional but works well with the butternut squash and chipotle.
Butternut Squash: You’ll need a small butternut squash of approximately 815 g. The amount doesn’t have to be exact. It should be roughly 4 cups of cubed squash. This recipe can also be made with sweet potato, pumpkin or acorn squash.
Black Beans: I used one 19 oz can of black beans. You can increase this to 2 cans for a larger recipe or use different types of beans like kidney beans, pinto beans or white kidney beans.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations & Additions

Add 1 can of lentils, 1 cup cooked lentils or 1/2 cup dry lentils and increase broth to 3 cups.
Add 1/2 cup brown rice, white rice or quinoa and increase broth to 3 cups.
For additional veggies, you can add up to 2 cups combined: corn, zucchini, carrot. Spinach or kale can be mixed in at the end.
Mix and match up to 2 cans beans: pinto beans, kidney beans, chickpeas, pinto beans, great northern beans, black beans, etc.
For spicer chili, increase to 2 chipotle peppers or add up to 1 tsp red pepper flakes or 1 minced jalapeno.
For toppings try: green onions, avocado, sour cream, tortilla chips, cilantro, jalapeno slices.

Step-by-Step Instructions

Diced onion and bell pepper cooking in a pot.

Step 1: In a large pot or dutch oven, heat the oil over medium heat. When the oil is hot, add the onions and peppers. Season with salt and pepper. Cook for 4-6 min, stirring often, until onions and peppers are tender.

Diced onion, bell pepper and garlic mixed with spices in a pot.

Step 2: Add the garlic, chipotle pepper, chili powder, cumin and cinnamon. Cook for 1 min, stirring constantly, until fragrant.

Cubed butternut squash, tomatoes and black beans cooking in a tomato broth in a large soup pot.

Step 3: Add the bay leaf, butternut squash, black beans, diced tomatoes and vegetable broth. Season with ½ tsp salt and bring to a simmer over medium-high heat.

Butternut squash chili with black beans cooking in a large soup pot.

Once the chili is simmering, reduce the heat to low. Partially cover with a lid and cook for 45-50 minutes, stirring occasionally, until squash is tender and chili has reduced.

Add any final seasonings like lime juice or additional salt and pepper and serve with desired toppings such as cilantro, crushed tortilla chips, vegan sour cream, avocado or grated cheddar cheese.

Bowl of butternut squash chili topped with jalapeno, green onion, cilantro and tortilla chips.

Recipe FAQs

Can you freeze butternut squash chili?

Yes. You can freeze butternut squash chili but allowing to cool then transferring to an airtight container or individual containers or freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge then reheat on the stovetop or in the microwave until heated through.

How long does butternut squash chili keep?

You can store leftover chili in the fridge for up to 4 days in a sealed container. Reheat chili on the stove top or individual portions in the microwave.

Spoon in a bowl of butternut squash chilli with black beans and red bell pepper. There are some crushed chips in the bowl.

Slow Cooker Instructions

Add all of the ingredients to a slow cooker and mix well.
Cook for 4-5 hours until the butternut squash is tender.
Mash some of the butternut squash to create texture. Stir in the lime juice, if using, and season with salt and pepper, if needed.

Instant Pot Instructions

To make in a pressure cooker, cook the onion and bell pepper in oil for 4-5 minutes until the saute function.
Stir in the garlic, spices and chipotle pepper and cook 1 more minute.
Add the remaining ingredients, seal the Instant Pot and cook for 8 minutes on high pressure.
Let the pressure release naturally for a few minutes then release any remaining pressure and carefully oven the lid.
Mash some of the butternut squash to create texture. Stir in the lime juice, if using, and season with salt and pepper, if needed.

More Chili Recipes

Vegan Slow Cooker Red Lentil Chili

Vegan 3 Bean Chili

Easy Vegan Chili

Sweet Potato Black Bean Chili

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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