If you’re looking for a hearty, plant-based meal that’s as nourishing as it is delicious, this vegetarian butternut squash chili has you covered. Packed with tender squash, protein-rich black beans, and a perfectly spiced tomato broth, it’s the ultimate comfort food for chilly evenings. Plus, it comes together in under an hour, making it a fantastic weeknight dinner option.
We first created this recipe during a busy fall season, inspired by the abundance of in-season squash at our local farmer’s market. The result? A cozy, satisfying dish that fills your home with warm, spicy aromas and delivers a nutritious punch in every bowl. Whether you’re feeding your family or meal-prepping lunches for the week, this chili is a new fall favorite you’ll want to make again and again.
Nutrition Benefits of Vegetarian Butternut Squash Chili
Not only is this chili flavorful, but it’s also bursting with wholesome ingredients. Here’s what makes it a nutritional powerhouse:
- Butternut squash: Rich in fiber, vitamin A, and antioxidants, butternut squash supports a healthy immune system and glowing skin. Its natural sweetness also balances the heat from the spices beautifully.
- Black beans: These beans are an excellent source of plant-based protein and fiber, helping you feel full and satisfied while supporting healthy digestion.
- Tomatoes: Packed with vitamin C, potassium, and lycopene, tomatoes provide anti-inflammatory benefits and complement the chili’s bold, spicy flavors.
- Greek yogurt (optional): A dollop of yogurt on top adds a creamy, satisfying texture while providing probiotics for gut health.
This meal is also naturally gluten-free and vegetarian, making it a great option for a variety of diets.
Recipe Info
- Cuisine: American, Tex-Mex
- Servings: 6 servings
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
What You’ll Need for This Vegetarian Chili
This comforting dish comes together with simple ingredients you likely already have in your pantry. Here’s everything you’ll need:
- 1 tablespoon plus 1 teaspoon neutral oil, such as canola or avocado
- 4 cloves garlic, minced
- 1 large onion, diced
- ½ teaspoon salt
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground chipotle chile, or to taste
- 2 cups no-salt-added vegetable broth
- 3 cups cubed butternut squash
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 (14-ounce) can no-salt-added crushed tomatoes
- 1 (14-ounce) can no-salt-added diced tomatoes
- Optional toppings: ½ cup Greek yogurt, ¼ cup chopped fresh cilantro, ¼ cup minced red onion
How to Make Vegetarian Butternut Squash Chili
This recipe is straightforward and beginner-friendly. Follow these steps for chili perfection:
- Sauté the aromatics: Heat oil in a large soup pot or Dutch oven over medium-high heat. Add garlic, onion, and salt, stirring often until the onion begins to brown, about 4 to 6 minutes.
- Add the spices: Stir in the chili powder, cumin, cinnamon, and chipotle. Cook for 1 to 2 minutes until fragrant but not burnt.
- Simmer the squash: Pour in the vegetable broth and add the cubed butternut squash. Increase the heat to bring it to a boil, then reduce it to medium-low, cover, and simmer for 18 to 20 minutes until the squash is fork-tender.
- Mix in the beans and tomatoes: Stir in the black beans, crushed tomatoes, and diced tomatoes. Return to a simmer over medium-high heat.
- Thicken the chili: Reduce the heat to medium-low and let it simmer uncovered for another 5 to 7 minutes, stirring often until the chili thickens and the flavors meld beautifully.
- Serve and enjoy: Ladle the chili into bowls and finish with a dollop of Greek yogurt, a sprinkle of fresh cilantro, and a dash of minced red onion if desired.
Pro Tips for the Perfect Chili
We’ve tested this recipe countless times to make sure it’s foolproof. Here are our best tips for success:
- Choose fresh ingredients: Pre-cut butternut squash saves time but can sometimes lack flavor. Whenever possible, cube fresh squash yourself for the best results.
- Adjust heat levels: Prefer a spicier chili? Add more chipotle chile or a pinch of cayenne. For a milder version, reduce the chipotle or skip it altogether.
- Make it vegan: Simply skip the Greek yogurt topping or replace it with a plant-based alternative like coconut yogurt or cashew cream.
Leftovers and Storage
This dish is perfect for meal prep because it tastes even better the next day. Here’s how to store it:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat on the stovetop or in the microwave, adding a splash of broth or water if needed to reach your desired consistency.
Nutrition Facts
Each serving of this chili is packed with wholesome nutrients. Here’s the approximate breakdown per serving:
- Calories: 230
- Protein: 10 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Total Fat: 5 g
Frequently Asked Questions
Can I use frozen butternut squash?
Yes, you can! Frozen squash is a great time-saver and works well in this recipe. No need to thaw—just add it straight into the pot when the recipe calls for squash.
How can I make this chili thicker?
If you prefer an extra-thick chili, let it simmer on low for a few extra minutes, stirring often to prevent sticking. You can also mash a few pieces of the cooked squash or beans to add natural thickness.
What other toppings work well?
Some tasty options include diced avocado, a squeeze of lime juice, shredded cheese, or even crumbled tortilla chips for some crunch.
Can I make this in a slow cooker?
Absolutely! Sauté the aromatics and spices first, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the squash is tender.
Conclusion
This vegetarian butternut squash chili isn’t just a meal—it’s a bowl of comfort, warmth, and nourishment. Whether it’s for a cozy family dinner, meal prep, or impressing friends with a healthy fall-inspired dish, this recipe checks all the boxes. Try it out and let us know what you think in the comments! Don’t forget to share your masterpiece on social media and tag Simply Nourished Life. We can’t wait to see your creations!
Vegetarian Butternut Squash Chili
Ingredients
- 1 tablespoon plus 1 teaspoon neutral oil, such as canola or avocado
- 4 cloves garlic, minced
- 1 large onion, diced
- ½ teaspoon salt
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground chipotle chile, or to taste
- 2 cups no-salt-added vegetable broth
- 3 cups cubed butternut squash
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 (14-ounce) can no-salt-added crushed tomatoes
- 1 (14-ounce) can no-salt-added diced tomatoes
- ½ cup Greek yogurt (optional)
- ¼ cup chopped fresh cilantro (optional)
- ¼ cup minced red onion (optional)
Instructions
- Heat oil in a large soup pot or Dutch oven over medium-high heat. Add garlic, onion, and salt, stirring often until the onion begins to brown, about 4 to 6 minutes.
- Stir in the chili powder, cumin, cinnamon, and chipotle. Cook for 1 to 2 minutes until fragrant but not burnt.
- Pour in the vegetable broth and add the cubed butternut squash. Increase the heat to bring it to a boil, then reduce it to medium-low, cover, and simmer for 18 to 20 minutes until the squash is fork-tender.
- Stir in the black beans, crushed tomatoes, and diced tomatoes. Return to a simmer over medium-high heat.
- Reduce the heat to medium-low and let it simmer uncovered for another 5 to 7 minutes, stirring often until the chili thickens and the flavors meld beautifully.
- Ladle the chili into bowls and finish with a dollop of Greek yogurt, a sprinkle of fresh cilantro, and a dash of minced red onion if desired.