Butternut Squash Chili Recipes

This chili sneaks in fall flavors without being precious about them — roasted butternut squash, tomatoes, beans, and a smack of smoky spices make a bowl that’s cozy and weirdly comforting. It’s not a stew pretending to be healthy; it’s a full-on dinner that happens to have vegetables doing the heavy lifting. Try it because it feeds a crowd, keeps well, and tastes even better the next day.

My husband calls this “the squash that stalked our lives” because I make it so often he can hear a pot simmering from the driveway and sigh in relief. The kids love the chunks of roasted squash (they call them candy) and will trade their carrots for a spoonful of it. We once took a giant pot to a potluck and watched people come back for thirds like it was some kind of magical comfort spell — which, okay, it is.

Kitchen Talk

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This recipe is where I learned that roasting the squash first is non-negotiable — it caramelizes and doesn’t dissolve into a sad orange mush. I also learned that smoky paprika + cumin is the magic little duo; once I put them in, even my skeptical mother-in-law nodded. One time I skipped the roasting because I was late and the chili turned into squash soup. We ate it with tortilla chips anyway and called it a “creative pivot.”

Shopping Tips

– Produce/Fruit: Choose a firm butternut squash with dull skin and no soft spots; smaller ones are easier to peel and cube.
– Vegetables: Pick firm onions and bell peppers — they should smell fresh and not be soft at the base; avoid watery, limp peppers.
– Canned Goods: Use low-sodium beans and diced tomatoes so you control the salt; look for BPA-free cans if that’s a concern.
– Spices: Fresh-smelling spices make a huge difference — replace old chili powder or smoked paprika if they’ve been in your cabinet for years.
– Fresh Herbs: Cilantro or parsley at the end brightens the whole pot; buy a small bunch and use the stems in the simmer if you like extra flavor.
– Fats & Oils: Neutral oil (avocado or light olive) for sautéing and a little butter or coconut oil if you want a silkier finish.

Prep Ahead Ideas

– Cube and roast the butternut a day ahead; store in an airtight container in the fridge so you can just dump it in.
– Chop onions/peppers and keep them in a sealed container or zip-top bag — they’ll stay crisp for a day or two.
– Mix the spice blend in a small jar ahead of time; saves brain power mid-week.
– If you’re freezing, cool completely and freeze in portioned containers so you thaw only what you need.
– Morning move: pull a container from the freezer to the fridge; evening move: reheat and finish with fresh herbs.

✔Time-Saving Tricks

– Use pre-cut or frozen butternut if you’re short on knife-skills or time — it still roasts nicely.
– Canned beans = time saver. Rinse well unless you want the thickening starchy broth.
– One-pot route: sauté, add liquids and beans, add roasted squash at the end to avoid overcooking.
– Instant Pot/pressure cooker works great if you want to compress the simmer time.
– Don’t rush the aromatics — that five extra minutes browning the onions pays off big.

✔Common Mistakes

– Under-seasoning: Chili tastes flat without enough salt. Taste mid-simmer and again at the end.
– Too-watery: If yours is thin, stir in a spoonful of tomato paste, masa harina, or simmer uncovered to reduce.
– Overcooked squash: Toss roasted squash in at the end; I once added it too early and had mush — not bad, just not pretty.
– Burnt spices: Toast spices gently in the pan, but don’t let them scorch. If they do, start over with fresh spices or fish out the bitter bits.

What to Serve It With

– Cornbread or skillet cornbread — crispy edge + sweet bread = bliss.
– A simple green salad with lemon vinaigrette to cut the richness.
– Steamed rice or quinoa for soaking up the sauce.
– Avocado slices and tortilla chips for texture.

✔Tips & Mistakes

– Salt early, adjust later — you don’t want everything bland with one giant correction at the end.
– Use a wide pot for better evaporation and more flavor concentration.
– If it tastes flat after reheating, finish with a squeeze of citrus and a pinch of salt.

✔Storage Tips

Store leftovers in airtight containers in the fridge for a few days or freeze for a couple months. It thickens as it chills — add a splash of broth when reheating. Cold? Totally fine — we eat this for breakfast with an egg on top sometimes; no shame.

✔Variations and Substitutions

– Swap butternut for sweet potato or kabocha — similar texture and sweetness.
– No beans? Use lentils or extra veggies; if you crave meat, browned ground turkey or chorizo plays well.
– For creaminess, stir in coconut milk or a spoonful of Greek yogurt at the end.
– Maple syrup or brown sugar can replace a touch of sweetener if the tomatoes are too acidic.
– Avoid watery substitutions — canned crushed tomatoes or a bit of paste keeps body.

Frequently Asked Questions

Butternut Squash Chili Recipes

Cozy, meatless chili loaded with sweet butternut squash, hearty beans, and warm spices. Weeknight-friendly and even better the next day.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1.5 tbsp olive oil
• ▢ 1.5 cup yellow onion, diced
• ▢ 1 cup red bell pepper, diced
• ▢ 1 cup carrot, diced
• ▢ 2.5 tsp minced garlic
• ▢ 1 tbsp minced jalapeño Seed for less heat
• ▢ 4 cup butternut squash, peeled and cubed 1/2-inch pieces
• ▢ 1.5 tbsp chili powder
• ▢ 2 tsp ground cumin
• ▢ 1.25 tsp smoked paprika
• ▢ 1 tsp dried oregano
• ▢ 0.25 tsp ground cinnamon
• ▢ 2 tbsp tomato paste
• ▢ 28 oz diced tomatoes with juices
• ▢ 2 cup vegetable broth
• ▢ 15 oz black beans, drained and rinsed
• ▢ 15 oz kidney beans, drained and rinsed
• ▢ 1 cup sweet corn kernels Frozen or canned
• ▢ 1.25 tsp kosher salt Plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 1 tbsp fresh lime juice
• ▢ 0.25 cup fresh cilantro, chopped

Instructions

Preparation Steps

• Prep all vegetables; peel and cube the squash.
• Warm olive oil in a large pot over medium heat.
• Sauté onion, carrot, and bell pepper with a pinch of salt until softened.
• Stir in garlic and jalapeño; cook until fragrant, about 30 seconds.
• Mix in chili powder, cumin, paprika, oregano, cinnamon, and tomato paste; toast 1 minute.
• Add squash, diced tomatoes, and broth; scrape pot and stir well.
• Bring to a boil, then lower heat; simmer uncovered 20 minutes.
• Stir in beans and corn; simmer until squash is tender, 10 to 15 minutes.
• Finish with lime juice, cilantro, salt, and pepper; adjust seasoning.
• Let rest 5 minutes before serving hot.

Notes

Serve with avocado, shredded cheddar, or a dollop of sour cream. For a smoky kick, add a minced chipotle in adobo with the spices. Leftovers keep 4 days refrigerated; the flavors deepen by day two. Freeze up to 2 months.

This recipe is an original creation inspired by classic Butternut Squash Chili Recipes flavors. All ingredient ratios and instructions are independently developed.