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Butternut Squash Chili

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  • Ready in: Prep: 30 M, Cook: 30 M, Total: 1 H
  • Serves: 5
  • Complexity: easy
  • kcal: 429
Butternut Squash Chili

This butternut squash chili is one of my favorite chili recipes! It’s easy and fast (cooks in 30 minutes on the stove), and it’s a great way to incorporate fall favorites like butternut squash into your diet.


  • 2 pounds butternut squash peeled and diced into 1/2-inch chunks
  • 28 ounce can diced tomatoes
  • 15 ounce can black beans drained
  • 15 ounce can pinto beans drained
  • 1.5 cups vegetable broth plus 2 tablespoons for sautéing
  • 1 cup cooked quinoa
  • 1 yellow bell pepper diced
  • 2 chipotle peppers in adobo chopped
  • 5 garlic cloves minced
  • 1.5 teaspoons paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • cilantro for garnish
  • Step by Step Directions

    1. Heat 2 tablespoons of vegetable broth in a 5-quart dutch oven over medium heat.

      Add garlic, chipotles, and butternut squash to the pot, cooking for about 10 minutes, stirring occasionally. Add more vegetable broth if the pot gets dry.

      Add the bell pepper, cooking for about 5 minutes.

    2. Add black beans, pinto beans, diced tomatoes (including the liquid in the can), 1.5 cups vegetable broth, quinoa, and all of the spices (paprika, cinnamon, salt, pepper). Mix well. Bring to a simmer and let simmer for 10 minutes. Check that the butternut squash is cooked; if not, simmer for longer.

      Serve in a bowl and garnish with cilantro. Add toppings as desired — avocado chunks, tortilla chips, and cheese are all good ideas.

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