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Hearty Vegetarian Butternut Squash Chili with White Beans

Overhead view of a rich, red butternut squash chili featuring chunks of orange squash, kidney beans, and white beans.
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Make this hearty and flavorful Butternut Squash Chili with white beans. It is a perfect vegetarian comfort food for a cozy fall or winter dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 medium butternut squash (about 3 cups cubed)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can white beans (cannellini or great northern), rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 4 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional toppings: avocado, shredded cheese, sour cream, cilantro

Instructions

  1. Prepare the butternut squash: Peel, seed, and cube the butternut squash into half-inch pieces.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly until fragrant.
  4. Add the cubed butternut squash, diced tomatoes (with juice), tomato sauce, vegetable broth, salt, and pepper to the pot. Stir everything together.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the butternut squash is tender when pierced with a fork.
  6. Stir in the rinsed and drained black beans and white beans. Cook for another 5 minutes to heat the beans through.
  7. Taste the chili and adjust salt, pepper, or spices as needed. If you prefer a thicker chili, you can mash some of the squash against the side of the pot.
  8. Serve the butternut squash chili hot with your favorite toppings.

Notes

  • For a smoky chipotle flavor, substitute 1 teaspoon of the chili powder with 1 teaspoon of chipotle powder.
  • If you want a richer flavor, roast the cubed butternut squash at 400°F for 20 minutes before adding it to the chili.
  • This recipe freezes well. Cool completely before storing in airtight containers.
  • For a vegan version, skip any dairy toppings like cheese or sour cream.

Nutrition

Find it online: https://cookincorner.com/butternut-squash-chili-recipe/