Butternut Squash Chili with black beans, peppers, tomatoes, chipotle, and veggie broth—cozy, smoky, and just a little sweet.

this recipe

So, funny thing—this recipe wasn’t born out of some grand “aha” kitchen moment. Nope. It came from one of those late October evenings when the fridge looked like a graveyard: half a red onion, some sad peppers, and a butternut squash rolling around like it had been waiting weeks for me to notice it. Ever been there? That “use it or lose it” kind of night.

I tossed it in a pot with beans, tomatoes, and way too much chili powder (seriously, my nose was running halfway through cooking). But here’s the kicker—the squash turned the whole thing into this velvety, sweet-spicy hug in a bowl. My husband took one bite and said, “This tastes like fall but in a cowboy boot.” I don’t know what that means exactly, but he went back for seconds. And my kids—who treat vegetables like sworn enemies—ate it without complaint. That’s when I knew: this Butternut Squash Chili was sticking around.

Why You’ll Love This Butternut Squash Chili Recipe?

Now, I don’t want to oversell it. I mean, chili is chili, right? But this one’s got a little personality. The squash gives it this cozy sweetness without being cloying. The chipotle in adobo sneaks in smoky heat that makes you want to keep eating, even if your lips tingle. It’s hearty without needing meat (though if you want to toss some in, I won’t stop you). And the best part? One pot. No juggling pans like you’re auditioning for a cooking show. Just dump, stir, simmer. Done.

Plus, let’s be real—it’s the kind of recipe you can make for friends without announcing, “Hey, we’re eating vegetarian tonight.” You just serve it, watch them devour it, and maybe mention later that it was meatless. Sneaky, right?

Ingredient Notes:

Here’s the thing: every chili ingredient plays its part, but in this Butternut Squash Chili, some deserve a spotlight.

• Butternut squash: Sweet, buttery, and so filling it makes you forget meat even exists.

• Red onion: Stronger than yellow, and honestly, I like the pop of color.

• Green peppers: They bring that earthy “chili” vibe.

• Garlic: Four cloves. Minimum. Garlic is a love language.

• Chili powder + chipotle: They’re the duo that makes your kitchen smell like a Tex-Mex diner in the best way.

• Cumin & cinnamon: Cumin = warmth. Cinnamon = that “wait, what’s in here?” factor.

• Black beans: Protein, fiber, all that good stuff, but really they just make it hearty.

• Diced tomatoes: Tangy, juicy, they balance out the richness.

• Veggie broth: Keeps it vegetarian without sacrificing flavor.

• Honey: A drizzle to mellow the spice.

• Hot sauce: Your call. Dash or deluge—depends if you like sweat on your upper lip.

How To Make Butternut Squash Chili?

Cooking this chili is kind of like telling a story—you build it up, add drama, then let it simmer until everything makes sense.

Step 1: Get things going.
Heat the olive oil in your stockpot. Toss in onion, peppers, and butternut squash. Cook about 14 minutes. They’ll soften, smell amazing, and you’ll probably wonder if you should stop here and just eat them. Don’t.

Step 2: Spice explosion.
Now comes garlic, salt, pepper, chili powder, chipotle, cumin, and cinnamon. Stir like you mean it for 30 seconds. The goal is to wake everything up. Warning: neighbors may wander in “just to say hi.”

Step 3: Dump it all in.
Bay leaf, beans, tomatoes, broth, honey, and hot sauce. Stir. Cover. Simmer 30–40 minutes. This is when you pour yourself a drink, maybe scroll TikTok, or argue with your kids about homework. The chili won’t mind.

Step 4: Taste check.
Squash tender? Beans cozy? Flavor hitting that sweet-smoky-spicy trifecta? Adjust if you need to. Sometimes I add more hot sauce just because life’s too short for bland chili.

Step 5: Top it off.
Ladle into bowls. Top with chips, cheese, avocado, sour cream—or all of the above. Chili is basically an excuse for toppings, let’s be honest.

Storage Options:

Here’s the good news: Butternut Squash Chili tastes even better the next day. Like pizza, but healthier. Stick it in the fridge for up to 4 days. Freeze in single portions for those nights when cooking feels like a cruel joke. Just thaw overnight and reheat with a splash of broth.

Variations and Substitutions:

No chili police here. Tweak it however you want:

• Beans: Black beans not your thing? Try kidney or pinto.

• Protein: Add ground turkey, beef, or even shredded chicken if you want.

• Heat: Double the chipotle if you’re fearless. Or leave it out if you’ve got ketchup-is-spicy people at the table.

• Squash swap: Sweet potatoes work beautifully.

• Broth: Chicken broth if you don’t care about keeping it vegetarian.

What to Serve with Butternut Squash Chili?

Chili’s not a diva—it plays well with others. A few ideas:

• Cornbread: Sweet, crumbly, and made for dunking.

• Avocado slices: That creamy cool factor.

• Cheese: Cheddar’s classic, but Pepper Jack adds a kick.

• Sour cream/Greek yogurt: Tangy and soothing.

• Corn chips: Crunch is non-negotiable.

Frequently Asked Questions:

Can I make it in a slow cooker?
For sure. Sauté the veggies and spices first, then dump everything in the slow cooker. Low for 6–8 hours, high for 3–4.

Does it freeze well?
Yep. Just freeze before toppings. Pro tip: label it, because frozen chili looks suspiciously like frozen spaghetti sauce.

Can I make it ahead?
Absolutely—and honestly, you should. The flavors deepen overnight. Chili magic.

So, there you have it—my slightly smoky, a little sweet, very cozy Butternut Squash Chili. It’s not perfect, but honestly, who wants perfect? Perfect’s boring. This chili? It’s messy, hearty, and full of personality.

Now tell me—would you try it? Or are you still giving the side-eye to squash?

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Butternut Squash Chili

Prep Time 15 minutes mins

Cook Time 54 minutes mins

This Butternut Squash Chili combines tender squash, black beans, peppers, tomatoes, and smoky spices simmered in vegetable broth for a hearty and comforting dish.

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4 Servings

Ingredients

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• 2 tablespoons olive oil
• 1 red onion chopped
• 2 green bell peppers chopped
• 2 pounds butternut squash peeled and cubed
• 4 cloves garlic minced
• Salt and freshly ground black pepper to taste
• 1 ½ tablespoons chili powder or more to taste
• ½ tablespoon chopped chipotle pepper in adobo or more to taste
• 1 ½ teaspoons ground cumin
• Pinch ground cinnamon
• 1 bay leaf
• 2 15 oz cans black beans, drained and rinsed
• 1 14 oz can diced tomatoes, undrained
• 2 cups vegetable broth
• 1 tablespoon honey
• Dash hot sauce to taste
• Garnishes: corn chips, crackers, avocado, shredded cheese, or sour cream

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Instructions

 

Sauté the vegetables

1. Heat olive oil in a large stockpot over medium heat. Add the onion, bell peppers, and butternut squash. Cook for approximately 14 minutes, stirring occasionally, until the vegetables begin to soften.

Incorporate aromatics and spices

1. Add the garlic, salt, pepper, chili powder, chipotle pepper, cumin, and cinnamon. Stir constantly for 30 seconds to allow the spices to release their flavor.

Simmer the chili

1. Add the bay leaf, black beans, diced tomatoes with their liquid, vegetable broth, honey, and hot sauce. Stir well, then cover the pot. Reduce the heat and simmer for 30 to 40 minutes, or until the butternut squash is very tender.

Finish and serve

1. Remove the bay leaf before serving. Ladle the chili into bowls and garnish with corn chips, avocado, shredded cheese, sour cream, or toppings of choice.

Notes

This Butternut Squash Chili is naturally gluten-free when prepared as written. To ensure safety, verify that the chipotle peppers in adobo, vegetable broth, and toppings such as crackers or cheese are certified gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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