This Butternut Squash Chili is a vegetarian spin on a comfort food classic! Full of flavor and tons of delicious veggies!
Why you will LOVE This Recipe
When Fall rolls in, the leaves start changing color and the air has that crispness to it as summer draws to a close. Here in the FFF kitchen, fall means baked goods, ALL things pumpkin, and cozy soups, stews and chili recipes to warm us up as the weather makes a change! And what better fall comfort food is there than CHILI? None at all. I love serving up ground turkey sweet potato chili and healthy white chicken chili on a weekly basis in my home, not to mention a piping hot bowl of no bean whole30 keto chili from time to time! Today’s butternut squash chili recipe has joined the crew and it’s one of my new faves! This chili is hearty, healthy, and full of flavor with a little kick of heat for good measure. Your family will love it this fall and winter!
Now that you’re all onboard to make your own pot of butternut squash chili, it’s time to round up all the ingredients you will need to make it happen. This recipe calls for whole foods and spices that combine to make such a satisfying and flavorful chili! Here’s what you will need:
- Olive Oil
- Red Pepper
- Fresh Garlic
- Chili Powder
- Ground Coriander
- Cayenne Pepper
- Black Beans
- Fire Roasted Diced Tomatoes
- Crushed Tomatoes
- Frozen Corn Kernels
- Vegetable Broth/Water
- Bay Leaves
- Butternut Squash
- Fresh Parsley
How to make Butternut Squash Chili
Heat up the oil in a large pot, then add in the onion, celery, red pepper and garlic and stir, cooking, until the veggies begin to soften.
Add in the spices, stirring until they become fragrant. Add the beans, tomatoes, corn, broth and bay leaves and stir to combine. Finally, stir in the squash.
Bring everything to a boil, then reduce the heat, cover and simmer until the squash is nice and tender.
Remove the bay leaves, stirring in the parsley to finish off your chili. Serve into bowls and DEVOUR! You could also make this recipe a butternut squash chili slow cooker recipe by stirring everything together and cooking it all day on low heat!
How to make it Higher Protein
There are many ways to amp up the protein level in your pot of chili. Feel free to toss in some cooked ground beef, ground turkey or pork, or meatless ground beef for a recipe for vegetarian chili with butternut squash.
If you’re like me, a hot bowl of chili just isn’t complete without the right toppings! For this chili recipe, you could serve it with some sour cream and cheese or perhaps some crushed up taco chips! Another delicious side for this chili would be some tasty easy sweet vegan cornbread to make it that much better!
How to Freeze Chili
I recommend storing this chili in an airtight container or a freezer style ziploc bag. Label it with the date, then place it in the freezer. Your chili should last well for up to 3 months this way!
How to Reheat Chili
If your chili has been stored in the fridge, simply place it in a microwave safe bowl and heat it up in the microwave until it’s as hot as you’d like it. From the freezer, I recommend thawing it in the fridge the night before, then heating it up in a bowl in the microwave or over the stove in a pot over medium-low heat.
more recipes with butternut squash
- instant pot butternut squash
- vegan mac and cheese with butternut squash noodles
- balsamic butternut squash salad with bacon
Butternut Squash Chili
- 1 Tbsp Olive oil
- 3/4 Cup Onion, Diced
- 1/2 Cup Celery, Sliced
- 1 Red pepper, chopped
- 1 Tbsp Fresh garlic, minced
- 3 tsp Chili powder
- 2 tsp Paprika
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Ground coriander (optional but recommended)
- 1/4 tsp Cayenne pepper
- 1 Can Black beans (15 oz) Drained and rinsed
- 1 Can Fire roasted diced tomatoes (15oz)
- 1 Can Crushed tomatoes (15oz)
- 1 Cup Frozen corn kernels
- 1/3 Cup Vegetable broth or water
- 2 Bay leaves
- 3 Cups Butternut squash, cut into 1/2 inch cubes
- 1/2 Cup Parsley, minced
Heat the oil in a large pot on medium high heat. Add in the onion, celery, pepper and garlic and cook until they begin to soften, about 3-4 minutes.
Add in the chili powder, paprika, cumin, salt, coriander and cayenne and cook until fragrant, about 1 minute.
Add in the beans, diced tomatoes, crushed tomatoes, corn, broth or water and bay leaves and stir. Stir in the squash.
Bring a boil then cover and reduce the heat to maintain a low simmer. Cook until the squash is tender, which is about 1 hour. Make sure to stir it every so often
Once the squash is soft, remove the bay leaves and stir in the parsley.
For This Recipe, I recommend:
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