This flavor-packed Vegetarian Butternut Squash Chili is hearty, and will feed a crowd! It is loaded with vegetables, sweet butternut squash, and white beans for added protein.
Vegetarian Butternut Squash Chili
Butternut is my favorite of all the winter squashes. It is slightly sweet, buttery, and extremely versatile. You can roast, steam, puree, or saute it. You can put it in soups, stews, chili, pasta, risotto, or even mix it with greens to make a warm salad. It can be used in heavier, more comforting dishes, or in lighter recipes. It is NOT hard to get creative with butternut squash.
This chili feels like a cross between being light AND hearty. It doesn’t seem like your typical comforting winter chili. And the addition of the beans makes it a little more filling, without being heavy. They add a nice punch of protein and fiber.
The combination of the sweet butternut squash and the smokiness of the fire roasted tomatoes is something special. I like seeing the little charred bits in the chili. It makes it feel like you slaved in the kitchen to make this, when in reality you threw it in the crockpot and came back 5 hours later to the smell of heaven. Or at least I let my husband think that.
Ingredients You’ll Need
- butternut squash
- green bell pepper
- canned white beans
- canned fire roasted tomatoes
- vegetable stock
- chili powder
- salt & pepper
- optional toppings: sour cream & fresh parsley
2 Different Cooking Methods
- SLOW COOKER or INSTANT POT – If you have either of these kitchen appliances, you know how convenient they can be. You can easily combine all of the ingredients into the pot, set it on low, and come back in a few hours. There is no need to pre-cook any of the ingredients since there are no meat products. But if you are going to add ground turkey or beef to the mix, just make sure you brown it in a skillet first, then add it in with the rest of the ingredients.
- STOVETOP – This method takes less time overall, you just have to be around it a little bit more than the slow cooker method. It is so perfect when you aren’t able to make it ahead of time. It is so simple, you would just use your biggest soup pot, combine everything together, and it would only take about 45 minutes to simmer.
What to Serve With Butternut Squash Chili
- Gluten-Free Flatbread with Homemade Hummus
- Zucchini & Sun-Dried Tomato Muffins
- Rosemary Cornbread Muffins
- Paleo Herb Dinner Rolls
- and if you aren’t trying to keep the entire meal vegetarian, then you can serve it up with perfectly roasted chicken, salmon, or your favorite type of protein!
Vegetarian Butternut Squash Chili
- 1 medium sized butternut squash (skin removed and chopped into bite sized pieces)
- 3 carrots , chopped
- 1 green bell pepper , chopped
- 1 medium onion , chopped
- 1 (14oz) cans white beans , rinsed and drained
- 1 (14oz) can fire roasted tomatoes
- 4-5 cups vegetable stock (depending on how thick you want it)
- 2 tsp chili powder
- 1 tsp cumin
- 3 cloves garlic , finely diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- sour cream
- fresh parsley
- Slow cooker method: Make sure that you chop all of the vegetables in similar size pieces to ensure even cooking. Combine all of the ingredients into the slow cooker, give it all a good stir. Set it on LOW and let it cook for 4-5 hours.
- Stovetop method: Chop all of the vegetables in similar sizes to ensure even cooking. Preheat a large soup pot over medium heat. Add a drizzle of olive oil to the bottom of the pot, and add the onion, garlic, and butternut squash. Stir frequently, let it cook for 2-3 minutes until the onion starts to become translucent. Next, add in all of the rest of the ingredients and stir. Turn the heat down to medium-low and cover with a lid. Bring it to a gentle simmer and let it simmer for 40-45 minutes.
- Once done cooking, spoon it into bowls, and top with whatever you want. I love to add sour cream and fresh parsley.
Looking for more soup & chili recipes?
- Creamy Chicken & Rice Soup
- Coconut Kale Chickpea Soup
- White Bean & Sausage Stew with Kale
- Creamy Butternut Leek Soup