If you are craving a chili that bursts with warmth, color, and cozy flavors, the Homemade Butternut Squash Chili Recipe is your new best friend in the kitchen. This vibrant blend of sweet butternut squash, smoky chipotle, tender black beans, and just the right touch of spice makes every spoonful feel like a comforting hug on a chilly day. It’s a deliciously wholesome twist on traditional chili that’s perfect for anyone looking to mix up their usual dinner routine with something hearty, nutritious, and incredibly satisfying.
Ingredients You’ll Need
Gathering the right ingredients for this chili is delightfully simple but absolutely essential. Each component plays its role in building layers of texture, flavour, and a beautiful balance between sweet and spicy, making this dish a crowd-pleaser every time.
- 1 tbsp chipotle pepper in adobo: Adds a smoky heat that deepens the chili’s flavor profile.
- 2 red bell peppers (diced into 1/2-inch pieces): Contribute sweetness and vibrant color that brightens the bowl.
- 2 tbsp olive oil: Used to sauté the vegetables, boosting the chili’s richness.
- 1/4 tsp ground cinnamon: Offers a subtle warmth that rounds out the spices beautifully.
- 1.5 lb butternut squash (peeled, seeded, and cut into 1-inch cubes): The star ingredient that provides creaminess and natural sweetness.
- 30 oz black beans (canned and drained): Add protein and a lovely, hearty texture to the chili.
- 1 tsp ground cumin: Lends an earthy depth with its classic chili taste, best if freshly ground.
- 1 red onion (diced into 1/2-inch pieces): Brings a mild sharpness and body to the sautéed base.
- 14 oz diced tomatoes (canned): Provide acidity and moisture for a well-balanced sauce.
- 4 garlic cloves (freshly minced): Infuse a fragrant punch that wakes up all the other flavors.
- 1 tbsp chili powder: This essential spice mix elevates the dish with traditional chili aromas and taste.
- 1 bay leaf: Imparts subtle herbal notes for complexity during simmering.
- Fine salt to taste: Enhances all the savory elements throughout the cooking process.
- 2 cups vegetable broth: Adds body and moisture, making the chili perfectly saucy.
- Olive oil (for brushing): Used to crisp up the tortilla strips for garnish.
- 3 corn tortillas (cut into 1/4-inch wide strips): For a crunchy, tasty topping to complete the dish.
- Fresh cilantro (chopped): Adds a fresh herbal finish that brightens every bite.
- 2 ripe avocados (sliced just before serving): Bring creaminess and a cooling contrast to the spice.
- Red pepper flakes (optional): Sprinkle for an extra kick of heat if you like it spicy.
How to Make Homemade Butternut Squash Chili Recipe
Step 1: Prepare Your Ingredients
Start by peeling and cubing the butternut squash into nice, even pieces about one inch square. Dice the red onion and red bell peppers, mince the garlic, and drain the black beans. Having your veggies prepped makes the cooking process smooth and enjoyable.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add diced onion, bell peppers, and garlic, cooking until softened and fragrant—about 5 minutes. This simple step builds a rich flavor base essential for your Homemade Butternut Squash Chili Recipe.
Step 3: Add the Spices and Squash
Stir in the chili powder, cumin, cinnamon, and chipotle pepper. Toast these spices for a minute to unlock their aroma before adding the cubed butternut squash, mixing everything well so the squash gets coated in those beautiful spices.
Step 4: Combine Tomatoes, Beans, and Broth
Add the canned diced tomatoes with their juices, black beans, vegetable broth, and the bay leaf. Give it all a good stir, bringing the mixture to a gentle simmer. This combination tenderizes the squash and unifies flavors perfectly.
Step 5: Simmer Until Tender
Let the chili gently simmer, uncovered, for about 50 to 60 minutes or until the butternut squash is tender and the chili thickens up. Stir occasionally and season with salt as you go. You’ll notice the flavors melding into a rich, hearty stew that’s the heart of the Homemade Butternut Squash Chili Recipe.
Step 6: Crisp the Tortilla Strips
While the chili simmers, preheat your oven to 375°F (190°C). Toss the tortilla strips with a little olive oil and salt, then spread them on a baking sheet to toast until crisp and golden, about 8-10 minutes. These add a wonderful crunchy topping that balances the creamy chili.
How to Serve Homemade Butternut Squash Chili Recipe
Garnishes
Nothing elevates this chili quite like fresh garnishes. Sprinkle chopped cilantro over the top for a burst of color and herbaceousness. Add those crunchy toasted tortilla strips for texture, and don’t forget slices of ripe avocado that bring cooling creaminess to the spicy bowl. Red pepper flakes are great if you want to turn up the heat.
Side Dishes
This chili is fantastic on its own but pairs beautifully with simple sides like warm cornbread, a fresh green salad, or a light serving of rice. These additions make the meal even more comforting and well-rounded, perfect for a cozy night in with friends or family.
Creative Ways to Present
For a fun twist, serve your Homemade Butternut Squash Chili Recipe in edible bowls made from hollowed-out bread or roasted mini pumpkins. You can also layer the chili over baked potatoes or use it as a hearty filling for soft tacos topped with avocado and fresh lime. These playful presentations impress at any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover chili stores extremely well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, so your leftovers can be as delicious—if not better—the next day!
Freezing
This Homemade Butternut Squash Chili Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for a quick future meal.
Reheating
Reheat your chili gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of vegetable broth or water if it seems too thick. You can also microwave leftovers covered in short bursts, stirring each time for even warming.
FAQs
Can I make this chili vegan or vegetarian?
Absolutely! This recipe is naturally vegetarian and vegan as it uses vegetable broth and plant-based ingredients only, making it perfect for anyone following those diets.
What can I substitute for butternut squash if I can’t find it?
Butternut squash is key for its sweetness and texture, but you could try kabocha squash or pumpkin as similar alternatives that bring a comparable creamy sweetness.
How spicy is this chili?
The chipotle pepper in adobo lends a smoky mild heat, but you can adjust the spice level by adding more red pepper flakes for heat or reducing the chipotle for a milder dish.
Can I use dried beans instead of canned?
Yes, just soak and cook your dried black beans beforehand. Adding pre-cooked beans will give the chili the same hearty texture and flavor.
Is this dish suitable for meal prepping?
Definitely! It reheats wonderfully and can be portioned into individual containers, making it perfect for quick lunches or dinners all week long.
Final Thoughts
I hope you’re as excited to try this Homemade Butternut Squash Chili Recipe as I am to share it with you. It’s a vibrant, nourishing, and flavorful dish that feels like home in every bite. Whether you’re new to cooking chili or looking for a fresh twist on a classic, this recipe makes it easy to create something truly special in your kitchen. So grab your ingredients, get cozy, and enjoy every spoonful of this heartwarming meal.
Print
Homemade Butternut Squash Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Butternut Squash Chili is a hearty and flavorful vegetarian dish featuring tender butternut squash, black beans, and a blend of smoky chipotle and chili spices. Perfect for a cozy meal, it combines diced vegetables, aromatic spices, and rich tomato and vegetable broth to create a warming, satisfying chili.
Ingredients
Vegetables & Beans
- 1.5 lb butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 red bell peppers, diced into 1/2-inch pieces
- 1 red onion, diced into 1/2-inch pieces
- 4 garlic cloves, freshly minced
- 30 oz canned black beans, drained and rinsed
- 14 oz canned diced tomatoes
Spices & Seasonings
- 1 tbsp chipotle pepper in adobo
- 1 tsp ground cumin (freshly ground preferred)
- 1 tbsp chili powder
- 1/4 tsp ground cinnamon
- 1 bay leaf
- Salt to taste
- Red pepper flakes (optional, adds heat)
Liquids & Oils
- 2 tbsp olive oil (or any neutral oil like canola), plus extra for brushing tortillas
- 2 cups vegetable broth
Garnishes & Extras
- 3 corn tortillas, cut into 1/4-inch wide strips
- Fresh cilantro, chopped
- 2 ripe avocados, sliced just before serving
Instructions
- Prepare the Vegetables: Peel, seed, and cube the butternut squash into 1-inch pieces. Dice the red bell peppers and red onion into 1/2-inch pieces. Mince the garlic cloves finely to ensure even cooking and release of flavor.
- Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and red bell peppers, cooking until softened and fragrant, about 5-7 minutes. Add the minced garlic, sautéing for an additional 1-2 minutes to prevent burning.
- Add Spices and Chipotle: Stir in the chipotle pepper in adobo, ground cumin, chili powder, and ground cinnamon. Cook the spices with the vegetables for 1-2 minutes to release their full aroma and flavor.
- Add Butternut Squash and Liquids: Add the cubed butternut squash to the pot, stirring to coat in the spices. Pour in the diced tomatoes with their juices and vegetable broth. Add the bay leaf and salt to taste. Increase the heat to bring the mixture to a simmer.
- Simmer the Chili: Reduce heat to low, cover partially, and simmer gently for 50-60 minutes, or until the butternut squash is tender when pierced with a fork. Stir occasionally to prevent sticking and to blend flavors.
- Add Black Beans: Once the squash is tender, add the drained and rinsed black beans. Stir well and cook for an additional 5-10 minutes to heat the beans through and meld flavors.
- Prepare the Tortilla Strips: While the chili simmers, preheat a skillet over medium heat. Lightly brush the corn tortilla strips with olive oil and toast them in the skillet until crisp and golden brown. Remove and set aside as a crunchy garnish for the chili.
- Adjust Seasoning and Serve: Remove the bay leaf from the chili, taste, and adjust salt or add red pepper flakes for extra heat if desired. Serve the chili hot topped with fresh chopped cilantro, sliced ripe avocados, and crispy tortilla strips.
Notes
- For a spicier chili, increase the amount of chipotle pepper or add more red pepper flakes.
- You can substitute canned butternut squash if fresh is unavailable, but fresh provides better texture.
- This chili can be made a day ahead to allow flavors to deepen; reheat gently before serving.
- For a vegan dish, ensure vegetable broth is used and check canned beans do not contain animal products.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days.
