Amazing 310-Cal butternut squash chili

When that first chilly evening hits and you’re craving pure comfort, you don’t need a fussy recipe that keeps you chained to the stove, right? I learned the hard way that cooking shouldn’t feel like another chore—it should be a source of peace. That’s why this butternut squash chili is one of my absolute favorites! It’s incredibly hearty, completely vegan, seasoned perfectly, and proves my core belief here at Pure Cooking Joy: soul-satisfying food doesn’t have to be complicated. This specific butternut squash chili delivers all the warmth you need, making it the perfect addition to your collection of easy comfort food recipes.

Why This Hearty Vegan Butternut Squash Chili Recipe Works (E-E-A-T)

I promise you, this recipe hits all the right notes for a truly satisfying meal. Even though it’s naturally vegan, it has that deep, rich flavor you expect from a classic chili. The secret is roasting those spices just right and letting the squash break down a little bit to thicken up the broth.

SAVE

It’s simple because we’re keeping it on the stovetop. No weird equipment needed, so it’s totally doable for a busy weeknight dinner. For me, making this Hearty Winter Chili is my way of unwinding after a chaotic day looking at spreadsheets.

When I’m stirring the spices and the smell of cumin fills the air, all that corporate stress just melts away. It’s proof that deeply comforting food is completely accessible, and it’s perfect for making a big batch for meal planning later!

Ingredients for the Best Butternut Squash Chili

You don’t need to run to a specialty store for this! This recipe for butternut squash chili comes together with items you probably have stocked already. We’re relying on pantry staples, fresh onion and pepper, and that beautiful, sweet squash you’ll need to peel and cut into half-inch cubes. Seriously, the beans (black and the white ones) absolutely must be rinsed and well-drained—that gets rid of all that extra starch and salt!

I’ve made this dozens of times, and let me tell you, the maple syrup? It’s optional, but try it! Doing that takes us right into that amazing Sweet and Savory Chili zone that makes people ask for seconds.

Ingredient Notes and Flavor Boosters for Butternut Squash Chili

When you’re getting your spices ready, this is where we can play around a bit. If you want to lean into that deep, smoky heat that everyone seems to love, swap out about one teaspoon of the regular chili powder for chipotle powder.

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That little switch gives you that genuine Smoky Chipotle Chili punch without making it unbearable. Also, take a minute when you’re prepping your squash. Make sure those cubes are uniform so they all cook at the same rate. Peeling can be a bit of work, but trust me, it’s worth it to avoid any tough bits in your final bowl of chili!

Step-by-Step Stovetop Instructions for Butternut Squash Chili

If you are looking for an Easy Butternut Squash Chili, this stovetop method is where the magic happens, and it’s built for home cooks just finding their feet. Remember, we want approachability here, so follow these steps closely, and you’ll end up with something amazing.

First up, get your oil hot in a big pot or Dutch oven over medium heat. We need to soften the onions and peppers until they get a little floppy—that takes about five to seven minutes. That’s your flavor base, so don’t rush it too much!

Next, toss in the minced garlic. Don’t even turn your back—garlic burns fast! One minute is all it needs until you can really smell it.

Now for the MOST important technique: “Blooming” your spices. Stir in all your dry spices—chili powder, cumin, paprika, oregano, salt, and pepper. Let those spices cook in the hot oil for just one minute, stirring constantly. This wakes them up! It transforms them from dusty, dull powders into deeply aromatic flavor bombs. Trust me, skipping this step is why so many people struggle to get real depth in their homemade chili recipe.

After that wonderful aroma kicks in, dump in the cubed butternut squash, both cans of rinsed beans, the crushed tomatoes, tomato sauce, and the broth. Give everything a good, solid stir so nothing sticks to the bottom yet.

Bring that whole pot up to a nice simmer. Once it’s bubbling gently, turn the heat way down to low, put the lid on, and let it cook for 25 to 35 minutes. You need to stir it every once in a while so the squash doesn’t glue itself to the bottom—we don’t want burnt chili!

Achieving Tender Squash in Your Butternut Squash Chili

The 25 to 35 minutes is just a guideline. The real test is that squash. You need to poke it gently with a fork or a paring knife; it should slide right in with almost no resistance. If you have to fight it, let it cook a few more minutes.

If you find yourself thinking, “Wow, I wish this felt creamier,” I have a trick straight from my own experimentation! Once the squash is totally soft, scoop out about a cup of the chili—make sure you get some of those squash chunks in there—and blitz it in a regular blender until silky smooth. Pour that thick, gorgeous puree right back into the pot. That will give you an incredibly thick base without needing any dairy or flour. Adjust your salt and pepper one last time, and don’t forget that optional drizzle of maple syrup if you want that perfect sweet and savory finish!

Making This Butternut Squash Chili Recipe Adaptable (Slow Cooker Option)

I know that life isn’t always about standing over the stove, even if that’s where I do my best cooking sometimes! Everyone needs an easy button, especially when we’re talking about meal planning for the week. If you’re already relying on your slow cooker for cozy meals, you can totally adapt this Vegan Chili with Squash recipe.

It works great as a ‘dump and go’ meal, which is just the best kind of recipe when you’re running out the door. For the slow cooker (or Crockpot!), you can start the same way: heat the oil and quickly sauté the onion and pepper right in the cooker liner if it has that feature, or use a separate pan if you want the best flavor development—I always recommend sautéing everything first!

Add the garlic and spices to toast them for that minute—don’t skip that step even in the slow cooker! Then, just toss in the squash cubes, the rinsed beans, tomatoes, sauce, and broth. Mix it up well.

SAVE

Set your slow cooker to low and let it run for about six to seven hours, or on high for three to four hours. The squash will get incredibly tender, maybe even fall apart a bit, which naturally thickens the whole thing up. It’s such a forgiving way to make a batch of Hearty Winter Chili!

If you’re looking for more easy appliance recipes, I have a whole section dedicated to my favorite crockpot chili recipes that are amazing for busy days.

Serving Suggestions for Your Cozy Fall Dinner Ideas

Okay, we have this gorgeous, soul-warming butternut squash chili that’s ready to go. Now comes the fun part: the toppings! This is where you really turn a simple vegan meal into something you’re proud to serve your guests—it really ties into my belief that food should be made for sharing.

Since this chili has that wonderful sweet and savory profile from the squash and tomato base, you want toppings that offer contrast. A big squeeze of fresh lime juice cuts through the richness perfectly. Seriously, don’t skip the lime!

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To really make this a centerpiece for your next cozy night in, pile on creamy avocado slices or maybe a dollop of vegan sour cream. Fresh cilantro sprinkled over the top brightens everything up. This Butternut Squash Comfort Food tastes like fall in a bowl, and the toppings make it look as good as it tastes. Let me know what you try on top when you share pictures over on our Facebook page!

Storage and Meal Planning with Butternut Squash Chili

One of the best things about a big pot of chili is that it tastes even better the next day. That’s why I love making a huge batch of this butternut squash chili—it fits perfectly into my philosophy of smart cooking that saves me time later. This recipe is honestly designed for excellent meal planning!

For daily use, you can store cooled leftovers in airtight containers in the fridge for up to four days. The flavors actually deepen overnight, so if you make this on Sunday, Monday lunch is going to be even more satisfying.

But if you’re anything like me and need options for those crazy weeks, this is totally a Freezer Friendly Chili! Let the chili cool completely (this is important so moisture doesn’t create ice crystals), and then portion it into freezer-safe containers or heavy-duty zip-top bags. Make sure to leave a little bit of headspace if you are using rigid containers in case it swells slightly.

I find that chili freezes beautifully for about three months. When you’re ready to eat, just pull a portion out the night before and let it thaw in the fridge. Then gently reheat it on the stove or in the microwave. Having this hearty, healthy meal ready to go is such a relief when you’re facing a hectic evening!

Frequently Asked Questions About Butternut Squash Chili

I know you might have a few lingering questions as you prep to make this amazing chili. That’s totally normal! My goal here is to make sure you feel 100% confident stepping into the kitchen, no matter your skill level. Getting the right flavor balance in a Butternut Squash Chili Recipe is easy when you know the little tricks!

Can I make this butternut squash chili spicier?

Absolutely, you can dial up the heat! If you’re looking for more kick for your Hearty Winter Chili, you have a couple of great options right in the ingredient list. First, don’t skip that cayenne pepper—that gives you a nice sharp heat. But honestly, the move that truly delivers that deep, smoky warmth is using chipotle powder instead of some of the regular chili powder, just like I mentioned in the flavor tips.

If you still need more fire, just garnish it with some sliced fresh jalapeños or a dash of your favorite hot sauce right before serving. It really helps turn this into a customizable experience!

What other beans work well in this vegetarian chili recipe?

While I love the mix of black beans and white beans for color and texture, this Vegetarian Chili Recipe is very forgiving. If you don’t have cannellini or great northern beans, feel free to swap them out for kidney beans—they hold their shape wonderfully during that long simmer time.

You could even go for pinto beans! The key, remember, is that they are thoroughly rinsed before going into the pot so you don’t cloud up your broth. Sometimes I even use a mix of three different beans if I’m building a substantial batch of Chili with White Beans; it just ups the texture factor!

Is this the best ‘Butternut Squash Chili Recipe’ for beginners?

In my honest opinion, yes, it truly is! If you are new to cooking or just looking for an Easy Butternut Squash Chili that delivers big results without stress, this is it. We aren’t relying on complicated marinades or tricky temperature zones.

The instructions on the stovetop are straightforward: sauté the veggies, toast the spices (which is a game-changer, trust me!), then add everything else and simmer. Since it’s a one-pot meal, cleanup is super simple, too. This recipe proves that you don’t need years of experience to create something truly delicious and comforting. Head over to the blog if you want to review some basic technique tutorials!

Nutritional Snapshot of This Butternut Squash Chili

Okay, let’s talk fuel! While my main focus here at Pure Cooking Joy is always flavor and making you feel good about cooking, I know so many of you are tracking macros or just curious about what you’re eating. This butternut squash chili is packed with fiber from the squash and beans, which is just fantastic for sustained energy.

Based on the breakdown using the provided ingredients (serving size being about 1.5 cups), here are the estimated numbers. Remember, these figures are just my best guess, since how much liquid evaporates and exactly how big your squash was can change things slightly, right?

• Calories: Around 310 per serving
• Protein: A solid 14 grams (thanks, beans!)
• Carbohydrates: About 55 grams
• Total Fat: Roughly 6 grams

See? That’s a substantial meal that keeps you full, with relatively low fat and zero cholesterol since this is a vegan recipe. It’s fantastic for anyone looking for a wholesome, hearty bowl that fits into almost any healthy eating pattern. I try to keep my recipes naturally balanced, and this Hearty Winter Chili sure does deliver!

Share Your Joy: Rate This Butternut Squash Chili

Now that you’ve got a bowl of this incredible, soul-warming butternut squash chili simmering on your stove, I have one last request for you! I absolutely love hearing about your kitchen wins and seeing how you dress up your servings.

This is what Pure Cooking Joy is all about: creating food that brings people together and feeling that sense of peace when you pull off a delicious meal. If this recipe worked its magic for you, please take a moment to leave a rating right here on the page. Five stars lets me know I hit that sweet spot between approachable and incredibly flavorful!

And don’t be shy! Head down to the comments section and tell me what toppings you chose—did you go with lime and cilantro, or did you add some smoky chipotle? Seeing how you make this butternut squash chili your own truly makes my day. Happy cooking, friend. I hope this dish brings as much simple joy to your evening as it brings to mine!

Hearty Vegan Butternut Squash Chili with White Beans

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Create a soul-satisfying, hearty vegan chili featuring sweet butternut squash and white beans. This recipe uses simple steps to deliver big flavor, perfect for a cozy weeknight dinner.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

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• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 medium butternut squash (about 3 cups cubed)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can white beans (cannellini or great northern), rinsed and drained
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon maple syrup (optional, for balance)

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Instructions

1. Prepare the squash: Peel, seed, and cube the butternut squash into half-inch pieces.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper. Cook until softened, about 5 to 7 minutes.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook the spices for 1 minute, stirring constantly.
5. Add the cubed butternut squash, black beans, white beans, crushed tomatoes, tomato sauce, and vegetable broth to the pot. Stir well to combine all ingredients.
6. Bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it cook for 25 to 35 minutes, or until the butternut squash is tender when pierced with a fork. Stir occasionally to prevent sticking.
7. Taste the chili. Stir in the maple syrup if you want to balance the acidity. Adjust salt and pepper as needed.
8. Serve hot. This chili is great for meal planning and freezes well.

Notes

• For a smoky chipotle flavor, substitute 1 teaspoon of the chili powder with 1 teaspoon of chipotle powder.
• If you prefer a thicker chili, remove about 1 cup of the chili after the squash is tender, blend it until smooth, and stir it back into the pot.
• This recipe is excellent for meal planning; store leftovers in airtight containers for up to 4 days.
• If you are looking for quick weeknight meals, consider using pre-cubed squash.

Nutrition

• Serving Size: 1.5 cups
• Calories: 310
• Sugar: 12
• Sodium: 550
• Fat: 6
• Saturated Fat: 1
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 55
• Fiber: 15
• Protein: 14
• Cholesterol: 0