Go Back
A warm bowl of butternut squash chili with chunks of golden squash, beans, tomatoes, and a rich, spiced broth, topped with fresh cilantro and avocado slices.

One-Pot Butternut Squash Chili

This One-Pot Butternut Squash Chili is a cozy and nutritious dish that's perfect for any season. It combines the natural sweetness of butternut squash with the hearty texture of beans, making it a satisfying and filling meal. The rich flavors of cumin, chili powder, and a touch of spice come together beautifully in one pot, making cleanup a breeze. Whether you're meal prepping, cooking for a crowd, or just craving a healthy dinner, this chili is a perfect choice!
Print Recipe Pin Recipe
Course HEALTY RECIPE
Cuisine chili
Servings 4

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper chopped (optional)
  • 1 can 15 oz diced tomatoes
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional for extra heat
  • 1 1/2 cups vegetable broth or water
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish optional

Instructions
 

Prepare the Butternut Squash:

  • Start by peeling, seeding, and cutting the butternut squash into small cubes. This will ensure it cooks quickly and evenly.

Cook the Aromatics:

  • Heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and cook for about 5 minutes, or until softened. Add the minced garlic and chopped bell pepper (if using) and sauté for another 2 minutes until fragrant.

Add the Spices:

  • Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper (if using) into the pot. Stir to coat the vegetables with the spices and cook for about 1 minute to release the flavors.

Cook the Squash:

  • Add the cubed butternut squash to the pot and stir it into the spices and aromatics. Cook for about 5 minutes, letting the squash get slightly tender.

Add the Tomatoes and Beans:

  • Pour in the diced tomatoes, kidney beans, and black beans. Stir everything together, making sure the beans and squash are well incorporated.

Simmer:

  • Pour in the vegetable broth (or water) and bring the chili to a simmer. Reduce the heat to low and cover the pot. Let the chili cook for 25–30 minutes, or until the butternut squash is tender and the flavors have melded together. Stir occasionally to prevent sticking.

Season to Taste:

  • Once the squash is soft and the chili has thickened, taste and season with salt and pepper to your preference. If you prefer a spicier kick, you can add more cayenne or chili powder at this point.

Serve:

  • Ladle the chili into bowls and garnish with fresh cilantro or green onions, if desired. Serve hot and enjoy!

Notes

This hearty, flavorful Butternut Squash Chili is perfect for meal prep, leftovers, or serving to a crowd. It’s naturally vegetarian and can be made vegan by ensuring all ingredients are plant-based. Enjoy this comforting dish with your favorite toppings like avocado or a dollop of sour cream!
 
Keyword One-Pot Butternut Squash Chili