Butternut Squash Chili Recipe Vegetarian and Delicious Ideas

As the crisp autumn air settles in, there’s nothing quite like a warm bowl of chili to bring comfort and nourishment. Butternut squash chili is a delightful twist on the traditional chili recipe, offering a wonderful balance of sweetness and spice, perfect for vegetarians and anyone looking to enjoy a hearty, meat-free meal.

This vibrant chili combines the creamy texture of roasted butternut squash with the deep flavors of smoky spices, beans, and tomatoes, making it a satisfying and wholesome dish that’s packed with nutrients.

Whether you’re cooking for a cozy weeknight dinner or preparing a crowd-pleaser for a fall gathering, this vegetarian butternut squash chili recipe is simple to make and easily adaptable. It’s a perfect way to embrace seasonal produce while indulging in a bowl full of flavor.

Plus, it’s an excellent source of fiber, vitamins, and plant-based protein!

Why You’ll Love This Recipe

This butternut squash chili recipe is a celebration of vibrant flavors and textures that will satisfy your chili cravings without any meat. Here’s why it stands out:

• Rich and creamy butternut squash adds natural sweetness and a velvety texture.
• Spiced with warming chili powder, cumin, and smoked paprika for a complex flavor profile.
• Loaded with protein and fiber from black beans and kidney beans, making it filling and nutritious.
• Vegetarian and vegan-friendly, with an option to adjust spice levels according to your taste.
• Easy to prepare in one pot, perfect for busy days or meal prepping.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes, with juice
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground black pepper
• Salt to taste
• Optional: 1 jalapeño, seeded and finely chopped (for extra heat)
• Fresh cilantro, chopped for garnish
• Optional toppings: avocado slices, vegan sour cream, shredded cheese, lime wedges

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Optional: blender or immersion blender (for creamier chili texture)

Instructions

1. Prepare the butternut squash. Peel the squash with a vegetable peeler, cut it in half lengthwise, scoop out the seeds, and dice into roughly 1-inch cubes. Set aside.
2. Heat the olive oil in your pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant.
3. Add the garlic, red and green bell peppers, and jalapeño (if using). Cook for another 3-4 minutes, stirring occasionally, until the peppers start to soften.
4. Stir in the chili powder, cumin, smoked paprika, oregano, black pepper, and a pinch of salt. Let the spices toast for about 1 minute to release their aromas.
5. Add the cubed butternut squash, black beans, kidney beans, diced tomatoes (with juice), tomato paste, and vegetable broth. Stir everything together until well combined.
6. Bring the chili to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 25-30 minutes, or until the butternut squash is tender when pierced with a fork.
7. For a creamier texture, use an immersion blender to partially blend the chili in the pot. Blend about half the chili to keep some chunks for texture. Alternatively, transfer half the chili to a blender, puree, then return it to the pot and stir.
8. Taste and adjust seasoning. Add more salt, pepper, or chili powder as desired. If the chili is too thick, add a little more vegetable broth or water to reach your preferred consistency.
9. Simmer uncovered for another 5 minutes to allow flavors to meld and the chili to thicken slightly.
10. Serve hot. Ladle into bowls and garnish with fresh cilantro and your favorite toppings.

Tips & Variations

“Roasting the butternut squash before adding it to the chili enhances its natural sweetness and adds depth to the dish.”

• Roast the squash: Toss the cubed squash with a bit of olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes before adding to the chili.
• Make it smoky: Add a chipotle pepper in adobo sauce or a teaspoon of smoked salt for a smoky kick.
• Spice it up or down: Adjust the heat by omitting the jalapeño or adding cayenne pepper to taste.
• Protein boost: Stir in cooked quinoa, lentils, or textured vegetable protein for extra protein and texture.
• Slow cooker version: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
• Freeze for later: This chili freezes well. Store in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This butternut squash chili is versatile and pairs beautifully with various sides and toppings. Consider these ideas to elevate your meal:

• Serve over a bed of fluffy rice or quinoa for a complete meal.
• Top with sliced avocado, fresh cilantro, and a squeeze of lime for brightness.
• Add vegan sour cream or shredded cheese for creaminess.
• Pair with warm cornbread or crusty bread to soak up the delicious sauce.
• For a Tex-Mex twist, serve alongside tortilla chips or inside a baked sweet potato.

Conclusion

Whether you’re a vegetarian veteran or simply looking to add more plant-based meals to your rotation, this butternut squash chili recipe is a must-try. Its rich, comforting flavors and hearty ingredients make it an ideal dish for chilly days and family dinners alike.

The natural sweetness of the butternut squash beautifully balances the smoky, spicy chili base, creating a harmonious blend that will satisfy your taste buds and keep you warm.

With easy-to-follow steps and flexible variations, you can customize this chili to your liking and enjoy it fresh, as leftovers, or even frozen for busy days. For more delicious recipes that complement this chili, check out our Harvest Hash Recipe, the vibrant Lion’S Mane Mushroom Crumble Recipes, or our tangy Maple Bourbon Pickles Recipe.

Happy cooking and stay cozy!

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