Butternut Squash Chili
by Sommer Collier — last updated on Jun 24, 2026 
This butternut squash chili proves that a vegetarian meal can be every bit as hearty and satisfying as a traditional chili. I love how the sweet squash balances the savory spices while the beans add plenty of protein and substance. Best of all, it is an easy dinner for busy days!
Nothing screams fall like a hearty bowl of chili, and this delicious butternut squash chili recipe is one of my family’s favorite autumn dishes. As soon as the weather cools down, I pull out my big old pot, and I get cooking. Every bowl of this chili is filled to the brim with a cozy blend of chiles, aromatic spices, red kidney beans, and sweet butternut squash. Even the most dedicated meat-lovers will go nuts for this vegetarian dish…it’s seriously THAT good! Like my flavorful pumpkin chili recipe, the butternut squash becomes soft and tender as the chili simmers. It practically melts in your mouth and into the broth, adding the perfect amount of sweetness without overpowering the rest of the ingredients. One of my favorite parts about this recipe is that it’s also great for meal-prepping, so you’ll always have a nutritious bowl of soup on hand!
Amanda – ⭐⭐⭐⭐⭐ So good!! My whole family loved it – my husband even said it was in his top 10 favorite meals we’ve tried since transitioning to a plant based diet 🙌🏻 And so easy to make! Thank you for the perfect fall chili recipe!
Table of Contents
Sommer’s Recipe Highlights
Great for Feeding a Crowd – I always make a really, really big batch of this hearty chili, especially when I’m feeding a big crowd. Whether it’s game day, a winter potluck dinner, or a laidback Sunday get-together, everyone ALWAYS asks for seconds!
Loaded with Vegetables – I’ve had my fair share of encounters with picky eaters. You know…those little ones who won’t eat their vegetables! Well, this chili is a GREAT way to get them to eat their veggies, from sweet butternut squash to hearty kidney beans and bright yellow corn kernels.
Easy to Make – Like my green chili recipe, all you need to do to make this squash version is to throw all the ingredients together into a pot and let them simmer. That’s pretty much it! Then, you can top off your bowl with anything from some creamy avocado chunks and tortilla chips to a dollop of sour cream.
Key Ingredients and Tips
- Butternut squash – Meet the star of the show! It’s soft, sweet, and acts as a great thickening agent in the chili. This ingredient requires the most prep work. However, some grocery stores sell in pre-seeded and chopped!
- Red kidney beans – Canned kidney beans add incredible texture and creaminess to this chili. They’re also packed with protein and tons of fiber, too.
- Butter – I always use unsalted butter for extra richness when I saute the vegetables. Of course, you can always use olive oil instead!
- Sweet onion and garlic – For some deep, zesty flavor, I love to add in sweet onion and garlic cloves.
- Poblano peppers – Poblano peppers add just the right amount of smokiness and mild spiciness, but not so much that they overpower everything else.
- Corn – I love to throw in corn kernels because they add sweetness and an awesome pop to every bite.
- Crushed fire-roasted tomatoes – Roasted tomatoes tie all of the hearty veggies together, and they add that signature tangy note.
- Spices – For those cozy flavors, I always sprinkle in a blend of ground cumin for smokiness, dried oregano, and a bay leaf, which creates balance in the soup.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep and chop – To kick off this hearty chili, I peel, de-seed, and chop up the butternut squash into small cubes.
Sauté – Then, I heat up a big pot and sauté the onions, poblano peppers, and some minced garlic until they’re all softened and tender. It’s ok to adjust the heat here to make sure the garlic doesn’t burn.
Then, I add in the squash, rinsed beans, tomatoes, broth, green chiles, corn, and all of the spices and herbs. BOOM.
Simmer – I let everything simmer for about 20 minutes until the squash is super tender and soft. Basically, you’ll know the squash is ready once you can pierce through it with a fork easily. Then, I remove the bay leaf and sprinkle in some salt and pepper.
Serve – I mix in some freshly chopped cilantro, and that’s it. I’m ready to serve!
Expert Tips
Cut the squash into even pieces – I always aim for ½-inch cubes so everything cooks at the same rate. If some pieces are much larger than others, you’ll end up with a few crunchy bites while the rest of the squash is perfectly tender. That’s the worst!
Don’t rush the onions and poblanos – I let them soften until they’re sweet and fragrant before adding the remaining ingredients. Those extra few minutes build a much deeper flavor throughout the chili.
Let it simmer uncovered at the end – If the chili seems a little brothy, I remove the lid for the last 5-10 minutes. It thickens beautifully without adding anything extra, and the flavors become even richer.
Make it a day ahead if you can – This is one of those recipes I honestly think tastes even better the next day. The squash, beans, and spices have time to mingle, making every bowl richer and more flavorful.
Recipe Variations
- Meat – I love this vegetarian chili, but you can also add in some ground turkey or beef for a meaty version of this dish!
- Black beans – Swap the red kidney beans with black beans.
- Sweet potato – Not a fan of squash? Replace it with sweet potatoes for a similarly sweet flavor and soft texture.
- Quinoa – Stir in some quinoa for an even bigger boost of protein and some crunch.
- Taco seasoning – For a Mexican twist on this chili, mix in your favorite taco seasoning.
Serving Suggestions
A bowl of this butternut squash chili is so filling and satisfying, that it’s seriously a meal on its own. There are so many fun and creative ways to top off your bowl, so here are some of my favorite suggestions:
- Add a dollop of sour cream.
- Top it off with some shredded cheddar cheese or Monterey Jack.
- Sprinkle on some crushed tortillas and creamy avocado chunks.
- Serve with a toasted piece of your favorite homemade cornbread.
- You can even serve this chili over a heaping pile of fluffy basmati rice or over some quinoa.
Storing
This chili will last 5-7 days in the fridge if you store it in an airtight container. That makes this a great make-ahead meal! You can also store it in the freezer for up to 6 months. Let it thaw in the fridge overnight and warm up the whole lot in a sauce pot or a single serving in the microwave.
Pro Tip: You can freeze it in meal-size portions! I like to freeze a couple of individual servings for busy nights. It reheats nicely and makes a fantastic grab-and-go lunch or easy dinner later on.
Frequently Asked Questions
Make sure the butternut squash is cut into equal ½ inch cubes, so that they cook evenly. You can also turn up the heat if needed.
Of course! The directions for the crockpot version are included in the recipe below, but I’ll share them here, too.
1. Sauté the onions, poblano peppers, and garlic on the stovetop.
2. Then dump the veggies into a large 6+ quart slow cooker and add all remaining ingredients.
3. Cover and cook on high for 2-4 hours, or on low for 5-7 hours.
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Butternut Squash Chili Recipe
Video
Ingredients
- ¼ cup butter (olive oil for vegan)
- 1 large sweet onion peeled and chopped
- 2 poblano peppers seeded and chopped
- 5-6 cloves garlic minced
- 1 whole butternut squash peeled, seeded, and chopped into 1/2 inch cubes
- 45 ounces canned red kidney beans drained and rinsed
- 28 ounces can crushed fire roasted tomatoes
- 3 cups vegetable broth
- 13.5 ounces canned chopped green chiles mild or medium
- 10 ounces frozen corn or fresh
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ cup chopped cilantro
- Salt and pepper
Instructions
- Prep and chop all the produce. Cut the butternut squash in half, then peel with a vegetable peeler. Scoop out the seeds with a spoon and discard. Chop into even 1/2 inch cubes.
- Set a large 7-8 quart saucepot over medium heat. Add the onions, chopped poblano peppers, and minced garlic. Sauté for 5 minute to soften.
- Add in the cubed butternut squash, rinsed beans, tomatoes, broth, green chiles in juices, frozen corn, and all spices. Add 1 teaspoon of salt, but save the cilantro for later.
- Cover and simmer for 15-20 minutes, stirring occasionally. Then uncover and simmer another 5 minutes to thicken. Once the squash is fork-tender, remove the bay leaf. Taste, then salt and pepper as needed. Stir in the cilantro and serve.
So good!! My whole family loved it – my husband even said it was in his top 10 favorite meals we’ve tried since transitioning to a plant based diet 🙌🏻 And so easy to make! Thank you for the perfect fall chili recipe!
I’ve been making this for 2 years now. It’s a go to favorite- I make my own veggie broth and I add in a little chili pepper and sometimes citrus. Entering it into a chili contest this year!
So, so good! Thank you for this recipe!
Thank you for attempting to publish an original “Native American” recipe. You missed an important piece of history however. The tomato was introduced by Christopher Columbus and his merry band of Spaniards who exterminated millions of native Americans. Instead, substitute tomatoes with a few teaspoons of balsamic vinegar until the desired acidity is reached. It may be necessary to thin the squash with some water until it’s the same consistency as tomatoes which are quite watery.
Actually the tomato originated in the Andes and was domesticated by the Aztec before the arrival of the Spanish. The word tomato is derived from an Aztec word. The Spanish took the tomato back to Europe where it was initially feared for its similarities to the belladonna plant, before eventually being adopted by the Spanish and the Italians as food. The origin of the potato is similar. The extermination of millions of indigenous people is however unfortunately completely accurate.
Excellent combination of flavors if you increase the amount of spices and salt. I also added som fresh chopped jalapeños and red pepper spice blend which added a bit of heat.
Amount of butternut squash wasn’t specified so I used 5 cups. ImThe squash needs to be cut smaller to be softer cooked (which I prefer) or sauté along with onion and peppers. The recipe makes A Lot! I’ll make it again.
Thanks for this delicious recipe! I made it today, with a few tweaks, not because it didn’t sound perfect, but just because I didn’t have everything on hand. Instead of canned diced green chili, I used 5 cayenne and 2 small jalapeño peppers, well seeded and membranes removed. I didn’t have kidney beans, or 3 cans of any one bean, so I put in one can each of pinto, black and garbanzo beans. I used the last fresh tomatoes from my garden, but was a little short, so added some pulverized sun-dried tomatoes from last year’s garden. Super happy with the results. This is a keeper for sure! Thanks again.
Hi. Do you think this would freeze well? making it now ;)
Hi Jody,
Yes, it will freeze well. Just to sure to thaw completely before heating, so it doesn’t turn to mush as you stir and heat.
Do you roast the poblanos? Do you remove the skin from the poblanos?
Hi Cathy!
I don’t roast and peel the poblanos in this recipe. In my opinion, they cook down soft enough that it is not necessary. However, if you are sensitive to textures, you can certainly do that ahead of time.
Anyone try this in an Instant Pot? Would you share timing recommendations?
Thanks!
I also want an instant pot version!
Delicious
Such a perfect meal!! Very comforting and so good!
Love this chili combination – one of the best vegetarian chili’s I have tried!