Butternut Squash Chili – Hearty, Healthy, and Comforting

This Butternut Squash Chili is a cozy, hearty, and flavorful vegetarian chili perfect for chilly evenings, weeknight dinners, or meal prep. Packed with tender butternut squash, beans, vegetables, and warming spices, this chili is satisfying, nutritious, and naturally comforting. Its rich flavors and creamy texture make it a hit with the whole family, whether served solo or with your favorite toppings.

Why You’ll Love This Recipe

• Packed with fiber, protein, and vitamins.
• Naturally vegetarian and gluten-free.
• Sweet and savory balance with tender squash and spicy chili flavor.
• Perfect for meal prep or freezer-friendly cooking.
• Easy to make, yet rich in complex, comforting flavors.
• Flexible recipe with optional toppings like avocado, cheese, or sour cream.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for heat)
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Optional toppings: avocado, shredded cheese, sour cream, lime wedges

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté 3–4 minutes until fragrant and translucent.
2. Add red and yellow bell peppers, cook 3–4 minutes until slightly softened.
3. Stir in diced butternut squash, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook 2–3 minutes, allowing spices to bloom.
4. Add diced tomatoes, tomato paste, and vegetable broth. Stir to combine. Bring to a boil, then reduce heat and simmer, covered, 25–30 minutes until squash is tender.
5. Add black beans and kidney beans. Simmer 5–7 minutes until heated through. Adjust seasoning as needed.
6. Remove from heat, ladle into bowls, and garnish with fresh cilantro and optional toppings like avocado, shredded cheese, sour cream, or lime wedges.

Tips & Variations

• Use sweet potatoes instead of butternut squash for a slightly different flavor.
• Add corn, zucchini, or other seasonal vegetables for variety.
• For a smoky depth, add a chipotle pepper in adobo sauce.
• Make it vegan by skipping cheese or using plant-based toppings.
• Leftovers taste even better the next day as flavors meld.

Storage & Freezer Instructions

• Refrigerate: Store in an airtight container up to 5 days. Reheat gently on stovetop or microwave.
• Freeze: Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Serving & Pairing Ideas

• Serve with warm cornbread or crusty bread.
• Top with sliced avocado, shredded cheese, or a dollop of sour cream.
• Pair with a simple green salad for a balanced meal.
• Garnish with fresh cilantro and lime wedges for brightness.
• Enjoy with a glass of sparkling water or a light red wine.

Frequently Asked Questions

Can I make this chili in a slow cooker?

Yes! Sauté the onions and garlic first, then combine all ingredients in a slow cooker. Cook on low for 6–8 hours.

Can I make this chili spicier?

Absolutely. Add extra cayenne, chili powder, or a chopped jalapeño.

Is this chili suitable for meal prep?

Yes, it stores well in the fridge and flavors improve after a day.

Can I substitute canned beans with fresh beans?

Yes, just ensure fresh beans are cooked before adding, or adjust cooking time.

Ready to Try It?

This Butternut Squash Chili is hearty, flavorful, and perfect for warming up on a chilly evening. Its combination of tender squash, beans, vegetables, and warming spices makes it a comforting meal everyone will enjoy. Pin this recipe, save it for later, or make it tonight — it’s a cozy, healthy, and satisfying dinner ready to be enjoyed.

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