Butternut Squash Chili

Butternut Squash Chili

I always say I don't belong in the Midwest because winter is a season that feels way too long, and it's something that I could easily do without. I do however enjoy fall because there's just something so cozy and nostalgic about it, right?! I also love all of the veggies that come along with fall, particularly squash! After making quite a lot of soups with squash I wanted to try something different. A spin on traditional chili using seasonal butternut squash, this dish is perfect for chilly autumn nights. It's low-fat, gluten free, and made with fresh, wholesome ingredients! It's easy to make in large batches for future meals. What's not to love?


  • 1 medium butternut squash peeled, cored, and chopped (about 4 cups)
  • 5 large tomatoes chopped or2 15-oz cans of diced tomatoes
  • 4 cups cooked beans of your choice or 3 15oz cans of beans drained and rinsed* (I used pinto)
  • 3-4 cups low-sodium vegetable broth or water (depending on desired consistency)
  • 1 red onion, chopped
  • 2 large bell peppers, chopped
  • 2 cloves garlic, minced
  • 1 large stalk celery
  • ½ tablespoon of cumin (or more to taste)
  • 1 teaspoon cayenne
  • 1-2 teaspoons of chipotle seasoning (or more to taste, depending on spice preference
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • ¼ teaspoon cinnamon
  • ½ teaspoon black pepper
  • 1 cup organic frozen corn
  • About 2 cups of chard or lacinato kale de-stemmed and roughly chopped
  • Optional: Any other vegetables of your choice! I have added carrots, green beans, and mushrooms before with great results


  • Add a small amount of water to a large stock pot, just enough to cover the bottom, and heat on medium-high
  • Sautee garlic and onions until fragrant and then add bell pepper, tomatoes, celery, spices and cook for a few more minutes
  • Add vegetable stock or water, squash, and any other vegetables of your choice and simmer for about 20 minutes, or until squash is soft
  • Add cooked beans, frozen corn, and chard or kale and simmer for another 10 minutes.
  • Adjust seasonings to taste
  • Allow leftovers to cool before storing in the refrigerator for up to a week or frozen for up to 6 months
  • Garnish with fresh avocado, cilantro, jalapenos, and/or crumbled tortilla chips. Adding a few fresh ingredients to leftovers is a great way to liven them up!

*If using canned beans or tomatoes, make sure to buy cans that are BPA-free and have "no salt added" on the labels


This Recipe takes only about 15 minutes to prep if using canned beans and cooks up in about 30 minutes! It’s also pretty versatile. Add some of your favorite vegetables and spices to make it your own unique creation! Recipes are just a guideline, so play around with the amounts for the spices as everyone has their own personal preference! This chili is perfect for chilly autumn nights with just enough spice to help the body heat up. Enjoy! :)


Recipe adapted from The Simple Veganista