Butternut Squash Chili

5 from 2 votes

Butternut Squash Chili

This butternut squash chili is a hearty vegetarian dinner made with tender squash, beans, tomatoes, and smoky spices. Easy, cozy, and delicious!

Prep Time20

Cook Time30

Total Time50

Servings: servings

Calories: 373kcal

Author: Lisa Longley

Ingredients

2 tablespoons olive oil
6 cups cubed butternut squash see note (840 grams)
1 medium yellow onion diced
3 garlic cloves minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon kosher salt
1/2 teaspoon ground chipotle
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
30 ounces canned kidney beans drained and rinsed, see note (454 grams)
28 ounces diced tomatoes undrained (794 grams)
15 ounces tomato sauce (425 grams)

Instructions

In a large stock pot, heat the olive oil over medium heat.
2 tablespoons olive oil
Add the butternut squash, onion, and garlic. Season the vegetables with chili powder, cumin, kosher salt, ground chipotle, black pepper, and cayenne pepper. Sauté until the squash is tender, about 10 minutes.
6 cups cubed butternut squash, 1 medium yellow onion, 3 garlic cloves, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper
Add in the beans, diced tomatoes, and tomato sauce, scraping any browned bits from the bottom. Bring the mixture to a boil. Reduce to a simmer and cook, covered, for 20 minutes. Taste and add more salt and pepper to taste.
30 ounces canned kidney beans, 28 ounces diced tomatoes, 15 ounces tomato sauce

Video

Notes

Butternut squash: Six cups of butternut squash is roughly a medium-sized butternut squash. The squash goes in raw after being peeled, deseeded, and cubed into 1-inch pieces.

Kidney beans: You need two 15 ounce cans of kidney beans for this recipe. You can replace them with black beans or pinto beans if you prefer.

Nutrition