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Hearty One-Pot Butternut Squash Chili

Close-up of a white bowl filled with rich, tomato-based butternut squash chili and black beans.
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Make this hearty, flavorful butternut squash chili in one pot for simple cleanup. This recipe is a satisfying vegetarian comfort food perfect for cozy fall dinners or easy weeknight meals.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium butternut squash (about 3 cups cubed)
  • 1 red bell pepper, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 4 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped fresh cilantro, for garnish
  • 1/4 cup sour cream or plain Greek yogurt, for serving (optional)

Instructions

  1. 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 chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and chopped red bell pepper. Cook for 2 more minutes until fragrant.
  4. Stir in the cubed butternut squash, black beans, kidney beans, diced tomatoes (with juice), and tomato sauce.
  5. Pour in the vegetable broth. Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir everything together well.
  6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the butternut squash is tender when pierced with a fork. Stir occasionally to prevent sticking.
  7. Taste the chili and adjust salt and spices as needed.
  8. Serve the **butternut squash chili** hot, garnished with fresh cilantro and a dollop of sour cream or yogurt, if desired.

Notes

  • For a **slow cooker butternut squash chili**, combine all ingredients (except cilantro and topping) in the crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
  • If you prefer a thicker chili, mash about one cup of the squash against the side of the pot during the last 10 minutes of cooking.
  • This recipe works well for **meal prep chili ideas**; it stores well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cookingbyfelix.com/butternut-squash-chili-recipe-one-pot/