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    Home » Vegetarian » Butternut Squash Chili

    Butternut Squash Chili

    Dec 30, 2024 · by Valentina · 14 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Butternut Squash Chili is the perfect vegetarian one-pot meal. As delicious as it is pretty, it's full of smoky flavors, warming spices and hearty vegetables. It's a true bowl of plant-based comfort.

    3 bowls of butternut squash chili with fresh oregano sprigs

    People sometimes have the misconception that if certain dishes don't include meat, they will be less filling and hearty.

    Not true at all!

    This Roasted Butternut Squash Chili is the perfect example.

    Incredibly satisfying, it's rich with both subtly sweet and deep savory flavors. The layers of spices will warm you, and with a few fresh garnish ingredients, it's a healthy and bright meal.

    You can also make it ahead. Like many stews, it only gets better with time.

    About the Ingredients

    Ingredients for butternut squash chili, including the squash, oregano, garlic, onion, spices, kidney and cannellini beans.

    While each of my recipes are intended to be made the way they're written, I always try to offer ingredient substitutions. I want everyone to be able to enjoy making them!

    These are only the ingredients I want to add a bit of helpful information about -- there are a few other ingredients also, which you'll see in the recipe card below.

    • butternut squash - Some delicious squash substitutes for butternut squash are are Acorn, Delicata, Kabocha, Pumpkin or Red Kuri. It would also be fabulous with sweet potatoes.
    • chipotles in adobo sauce - This is jalapeño chiles that have been dried, smoked and packed in a sauce made of tomatoes and spices. It adds a fantastic smoky flavor with a kick of heat. It comes in a can and you should be able to find it in most major grocery stores. You can substitute it with about a teaspoon of smoked paprika or ancho chili powder.
    • jalapeño peppers - Choose shiny deep green peppers. You can substitute with Poblano chiles or double the amount of the chipotles in adobo.
    • spices: cinnamon, ground cumin, chili powder - The cinnamon is mixed with the butternut squash for roasting, and the other spices go directly into the chili. (See Variations below for a spicier version.)
    • red wine - The wine enhances the richness and deepens the flavor of the chili. A drier red wine is best, like Cabernet, Merlot or Shiraz. And be sure you like the taste of the wine — the alcohol cooks off, not the flavor.
    • canned diced tomatoes - You can use fresh tomatoes when they're in season and on the sweet side. Generally though, for most chili recipes, canned tomatoes are easy and work really well. If you can get your hands on really good quality Italian canned tomatoes like Carmelina, Mutti or La Valle, go for it. Otherwise, use your favorite brand.
    • kidney beans, black or Cannellini beans - In this recipe I use Kidney and Cannellini beans. You can use any beans you like, and a combination is nice. Butternut squash and black bean chili is popular, and if you want to go the extra mile, you can make homemade Mexican black beans, and here's a tutorial on how to cook dried beans. Do not use refried beans.
    • fresh oregano - Look for deep green perky bunches of oregano. You can substitute fresh oregano with about half the amount of dried oregano if you'd like. It should be added with the other spices, not at the end.

    How to Make Butternut Squash Chili

    (More detailed instructions are in the recipe card below.)

    - First, prepare the jalapeños: Turn on the broiler and adjust a rack a few inches below it. Cut each pepper in half lengthwise, remove the seeds and pace them round side up on a foil-lined baking sheet. Broil them until the skin is evenly charred, about a minute. Remove them and then wrap them in the foil to steam for about 5 minutes. Use your hands or the dull side of a knife to remove the skin. Finely chop the peppers, and fill a ¼ cup measure with them. Set aside. 


    Four jalapeño halves, round side up on a foil-lined baking sheet.
    Four charred jalapeño halves, round side up on a foil-lined baking sheet.
    Four peeled jalapeño halves, round side up on a foil-lined baking sheet.
    Finely chopped roasted and peeled jalapeno chile peppers on foil.

    - Adjust the oven rack back to the center of the oven and preheat to 475°F.

    - Peel the squash. The easiest way to do this is to cut about ½-inch off the bottom and top, stand it up, and use a Chef's knife to remove the skin, slicing downwards from the top, between the flesh and skin. Use a spoon to remove the seeds.

    Peeled half of a butternut squash with pieces of the skin next to it on cutting board.
    Half a butternut squash with seeds being removed with a metal school.

    - Cut the squash into ¼ to ½-inch pieces and place them in a mixing bowl with 3 tablespoons of the olive oil, brown sugar, cinnamon and about ¾ teaspoon of salt. Mix so all of the pieces are evenly coated.

    - Pour the coated squash onto a parchment-lined sheet pan and roast until golden brown, about 20 minutes. They should be flipped/mixed about halfway through the cooking time.

    Glass bowl with diced butternut squash mixed with cinnamon and olive oil.
    Browned butternut squash chunks on sheet pan

    - While the squash is roasting, coat the bottom of a large stock pot or Dutch oven with the remaining olive oil. Add the onion and garlic and over medium heat, cook until the onion begins to brown. Add the prepared jalapeños, chipotles in adobo, cumin, and chili powder.

    - Then turn the heat to low and add the wine. Turn the heat up to medium-high and cook until the wine is reduced by about half.

    - Add the tomatoes, beans, and roasted squash. Turn the heat to low, cover, and simmer for about 15 minutes.

    Bottom of a Dutch Oven with sauteed onion, garlic and spices.
    Bottom of a Dutch Oven with sauteed onion, garlic, spices and red wine.
    Bottom of a Dutch Oven with sauteed onion, garlic, spices and reduced wine.
    Butternut squash chili in a Dutch oven.

    - Add the oregano and season to taste with salt and pepper
.

    Variations

    • Mild version. The chili is what I'd call mild to medium spicy. If you'd like a version without any heat, only use the adobo sauce from the chipotles in adobo, and omit the jalapeños. You can also use a spicier chili powder, like cayenne. (Only add a bit, as a little goes a long way.) Adding the adobo sauce will add a smoky flavor without heat -- or enough to notice.
    • Extra spicy version. For more heat, do not remove the seeds (or some of the seeds) from the jalapeños. Also, did you know the membrane (holding the seeds) is actually the hottest part of the pepper? So leave that, too, if you're so inclined.
    • Vegan version. Just don't top it with cheese or sour cream and it's instantly a vegan butternut squash chili.
    • Can you add a protein? If keeping the chili vegetarian isn't important to you, you can add ground chicken, turkey or meat. It should be added and sautéed in the pot, just after the onions cook and before the spices are added.
    red-handled Dutch oven filled with squash chili

    Serving Suggestions

    • I always serve chili with a few toppings. This way everyone can pick and choose what they'd like to add -- if anything. I usually include fresh cilantro, diced avocado, diced red onion, grated cheddar cheese, and sour cream. This is your call -- serve whatever you'd like with it.
    • While this dish can definitely stand on its own, my favorite sides with chili are salad and/or bread. This cheesy cornbread casserole would be brilliant with it. And below are a few more breads and a salad that would be a great addition to the meal.
    • Cross section of a loaf of cauliflower bread.
      Cauliflower Bread with Gruyère
    • Little Gem Lettuce Salad with avocado slices on white plate.
      Grilled Little Gem Lettuce Salad
    • top view of herb bread sliced on cutting board
      Italian Herb Bread
    • Whole, sliced golden loaf of Asiago cheese bread in a red, orange and white checkered cloth.
      Asiago Bread

    Can you make it ahead?

    Absolutely! Like many one pot meals, butternut squash chili will only get better with time. You can make it up to a few days ahead. Reheat it on the stove when you're ready to serve.

    You can also freeze this chili. Be sure it cools completely first, and that it goes in a tightly sealed container. You can store it in the freezer for about a month. Defrost it completely before heating it on the stove when you're ready to serve.

    white speckled-rimmed bowl with suqash chili and oregano sprig

    More Must-Try Delicious Chili Recipes

    • Vegetarian Tofu Chili
    • Chipotle Chocolate Chili
    • Brisket Chili with Bacon

    I hope you love this roasted butternut squash chili as much as my family and I do.

    Enjoy every last bite!

    white speckled-rimmed bowl with suqash chili and oregano sprig

    Butternut Squash Chili Recipe

    Valentina K. Wein
    Butternut Squash Chili is the perfect vegetarian one-pot meal. As delicious as it is pretty, it's full of smoky flavors, warming spices and hearty vegetables. It's a true bowl of plant-based comfort.
    5 from 4 votes
    Print
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine American
    Servings 4 to 6
    Calories 489 kcal

    Equipment

    • 5 quart Dutch Oven

    Ingredients
     
     

    • 4 ounces (about 4 small peppers) jalapeño peppers, roasted, peeled, finely chopped (you will need ¼ cup)
    • 2½ pounds butternut squash, peeled, cut into approx. ½ inch dice (you will need 4 cups)
    • ¼ cup olive oil, divided
    • 1 tablespoon brown sugar
    • 1 teaspoon ground cinnamon
    • 1 cup finely chopped onion
    • 1 generous teaspoon minced garlic
    • 1 teaspoon finely chopped chipotles in adobo sauce
    • 1½ teaspoons ground cumin
    • 1 tablespoon mild chili powder
    • ½ cup dry red wine (Cabernet, Merlot or Shiraz)
    • 1 (28 ounce can) diced tomatoes in their juices
    • 1 (15 ounce can) red kidney beans, drained
    • 1 (15 ounce can) Cannellini beans, drained
    • 1½ tablespoons finely chopped fresh oregano, washed and dried
    • salt and pepper to taste
    • optional toppings: avocado, cheddar cheese, red onion, sour cream

    Instructions
     

    • Roast and peel peppers: Turn on the broiler and adjust a rack a few inches below it. Cut each pepper in half lengthwise, and remove the seeds. Place them round side up on a foil-lined baking sheet and set it under the broiler until the skin is fairly evenly charred, about a minute. Remove them and then wrap them in the foil they're on, leaving some space for air inside. Let them steam this way for about 5 minutes. Use your hands or the dull side of a knife to remove the skin. Finely chop the peppers, and fill a ¼ cup measure with them. Set aside. 

    • Prep and roast the squash: Adjust the oven rack back to the center of the oven and preheat to 475°F. Line a sheet pan with parchment paper.
      Cut about ½-inch off the bottom and top of the squash, stand it up, and use a Chef's knife to remove the skin, slicing downwards from the top, between the flesh and skin. Use a spoon to remove the seeds.
      Cut the squash into ¼ to ½-inch pieces and place them in a mixing bowl with 3 tablespoons of the olive oil, brown sugar, cinnamon and about ¾ teaspoon of salt. Mix so all of the pieces are evenly coated.
      Pour this onto the parchment-lined sheet pan and roast until golden brown, about 20 minutes. They should be flipped/mixed about halfway through the cooking time.
    • Cook the onion and garlic: While the squash is roasting, coat the bottom of a large stock pot or Dutch oven with the remaining olive oil (and more if necessary). Add the onion and garlic and over medium heat, cook until the onion begins to brown, about 7 minutes.
    • Add peppers and spices: Add the ¼ cup of finely chopped jalapeños, along with the chipotles, cumin, and chili powder. Cook until it becomes very aromatic, about 1 minute.
    • Deglaze the pan: Then turn the heat to low and add the wine. Then turn the heat up to medium-high and cook until the wine is reduced by about half, about 4 minutes.
    • Add remaining ingredients and squash. Add the tomatoes, beans, and roasted squash. Turn the heat to low, cover, and simmer for about 15 minutes to blend all of the flavors.
    • Season: Add the oregano and season to taste with salt and pepper. (I usually add about 1 teaspoon of Kosher salt. If you use table salt, use half as much.)
    • If desired, serve with toppings (avocado, cheddar cheese, red onion, sour cream)

    NOTES

    Nutritional information is automatically calculated, so it should only be used as an estimate.

    NUTRITION

    Calories: 489kcal | Carbohydrates: 88g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 375mg | Potassium: 2368mg | Fiber: 21g | Sugar: 24g | Vitamin A: 30863IU | Vitamin C: 112mg | Calcium: 315mg | Iron: 10mg
    Keywords vegetarian comfort foods, plant-based one-pot meals
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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    Reader Interactions

    Comments

    1. meghna

      February 03, 2018 at 11:04 pm

      5 stars
      I cooked this today - and it might have been the best thing I ever cooked! Such an awesome recipe! Yay! Thank you for sharing it!

      I like very spicy food, and so I did add a lot more chipotle peppers than the recipe calls for - and swapped the brown sugar for maple syrup.

      Reply
      • valentina

        February 04, 2018 at 12:15 am

        Meghna, thank you for sharing with me! I'm thrilled you enjoyed it, and the extra heat sounds delicious! 🙂

        Reply
    2. angiesrecipes

      February 01, 2022 at 9:21 pm

      Butternut is one of my all time favourite pumpkins. This looks fantastic!

      Reply
      • valentina

        February 04, 2022 at 9:06 pm

        Thanks, Angie! 🙂 ~Valentina

        Reply
    3. John / Kitchen Riffs

      February 02, 2022 at 8:32 am

      Although we love meat in chili, we actually make vegetarian and vegan chili quite a bit. Chili has so much flavor you don't really even notice it's missing meat. But then, we typically make a bean heavy chili rather than a Texas style that contains mainly meat, so there's that. Anyway, this looks good -- nice recipe. Thanks!

      Reply
      • valentina

        February 04, 2022 at 9:07 pm

        I'm with you, John. The deep flavor of chili is so hearty that the meat isn't missed. 🙂 ~Valentina

        Reply
    4. David

      February 02, 2022 at 9:08 pm

      A wonderful vegetarian chili! For the first time ever this year, our farmers market had red kuri squash! It’s really wonderful. It would be perfect for this dish… I also really like that you blister the jalapeño chilies — it really makes the flavor pop!

      Reply
      • valentina

        February 04, 2022 at 9:08 pm

        Thanks, David. So great to have the Kuri squash at your farmers market. Good find! And perfect for this recipe. 🙂 ~Valentina

        Reply
    5. Chef Mimi

      February 03, 2022 at 9:02 am

      This is fabulous! I especially love the spices you use in this chili.

      Reply
      • valentina

        February 04, 2022 at 9:09 pm

        Thanks, Mimi! 🙂 ~Valentina

        Reply
    6. Marissa

      February 05, 2022 at 8:57 am

      5 stars
      I love thick, hearty chilis like this, Valentina! And this one is loaded with so many delicious, feel-good ingredients. Definitely a must-try recipe this winter!

      Reply
      • valentina

        February 12, 2022 at 8:06 pm

        Enjoy and thank you, Marissa! 🙂 ~Valentina

        Reply
    7. JILL COLONNA

      January 27, 2025 at 4:57 am

      5 stars
      Love everything about this recipe, Valentina. Popping with flavour and healthy veggies too. It's a keeper!

      Reply
      • Valentina

        January 30, 2025 at 9:44 pm

        So happy you liked it, Jill! Thanks for sharing. 🙂 ~Valentina

        Reply

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