Butternut Squash Chili

Sweet butternut squash.....spicy chipotle pepper.... and meaty beans. This healthy and delicious chili is Vegetarian AND Gluten Free!

Butternut Squash Chili

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Serves: 6 Total Time: 1 hour 30 minutes


  • 1 medium red onion, chopped
  • 1 red bell pepper, chopped
  • 1 butternut squash, peeled and cubed4 garlic cloves, minced
  • 2 tablespoons olive oil
  • sea salt
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½+ tablespoon chopped chipotle pepper in adobo (I found this was just the right amount of heat. If you want more heat, feel free to add more chipotle pepper)
  • 1 bay leaf
  • ¼ teaspoon ground cinnamon
  • 14-ounce can diced tomatoes, including the liquid
  • 4 cups cooked black beans or 2 cans, rinsed and drained
  • 14 ounces vegetable broth
  • 2 avocados
  • tortilla chips
  • cilantro
  • sour cream
  • shredded Sharp Cheddar cheese



In a 4 to 6 quart Dutch oven or stockpot, heat the olive oil. Sauté all the chopped vegetables (onion, bell pepper, butternut squash, garlic) over medium-high heat. Stir the vegetables often to make sure they don’t burn. I like to cook the veggies until the onions start turning a light brown.


When the onions start caramelizing, turn the heat down to medium-low. Add all of the spices and stir so the spices coat the veggies. Cook for 2-3 minutes, and then add tomatoes, beans and broth. Bring to a boil and then immediately turn down the heat, so the ingredients simmer.


Cover and simmer for about 1 hour, stirring occasionally. Taste for spice level, and if you want it spicier, add additional chipotle. Beware that chipotle is SPICY, so add a little bit at a time until it’s the right spice level for your family.


The chili is done when you can pierce the butternut squash easily with a fork, and the liquid will have reduced creating a nice, thick, hearty chili consistency.


Serve the chili in bowls topped with your favorite chili toppings. I love this chili with tortilla chips (I crumble them in my hands before adding), Cheddar cheese, sour cream and cilantro.


Adapted from Butternut Squash Chipotle Chili from Cookie and Kate

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