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Hearty Vegetarian Butternut Squash Chili with White Beans

Close-up of a white bowl filled with rich, orange butternut squash chili featuring visible chunks of squash and white beans.
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Compose a flavorful life with this hearty vegetarian butternut squash chili. This recipe uses simple ingredients to create a satisfying, comforting meal perfect for a weeknight dinner or a cozy fall evening.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 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
  • 3 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 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, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon maple syrup (optional, for balance)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook the spices for 1 minute, stirring constantly, to bloom the flavors.
  4. Add the cubed butternut squash, black beans, white beans, crushed tomatoes, tomato sauce, and vegetable broth to the pot. Stir everything together well.
  5. Season with salt and pepper. If you are using maple syrup, stir it in now to balance the acidity.
  6. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook for 25 to 35 minutes, or until the butternut squash cubes are tender when pierced with a fork. Stir occasionally to prevent sticking.
  7. Taste the chili and adjust salt or spice levels as needed before serving.

Notes

  • For a smoky chipotle chili flavor, substitute 1 teaspoon of the smoked paprika with 1 teaspoon of chipotle powder.
  • If you prefer a slow cooker method, combine all ingredients (except for the maple syrup) in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the squash is tender.
  • Serve this healthy chili idea topped with avocado slices, fresh cilantro, or a dollop of plain Greek yogurt for added texture.

Nutrition

Find it online: https://delishsymphony.com/butternut-squash-chili-recipe/