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Vegetarian Chili with Butternut Squash A bright and colorful bowl of vegetarian chili, garnished with fresh sliced jalapeños, a lime wedge, and chopped cilantro. Loaded with beans, vegetables, and bold flavors, this chili is the perfect hearty, healthy dinner that’s both satisfying and visually stunning.

Vegetarian Chili with Butternut Squash

A warm and hearty chili bursting with creamy butternut squash, beans, and bold spices for a comforting plant-based meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Dinner, Lunch
Cuisine: American
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Tablespoon chili powder for a warm, earthy flavor
  • 2 teaspoons ground cumin to deepen spice profile
  • 1 teaspoon dried oregano adds herbal notes
  • 1 teaspoon fine sea salt balances flavors
  • ½ teaspoon smoked paprika for subtle smokiness
  • ½ teaspoon garlic powder enhances garlic taste
  • ¼ teaspoon black pepper for mild heat
  • 1 small yellow onion diced, adds sweetness
  • 1 red bell pepper diced, provides color and mild sweetness
  • 3 cloves garlic minced, for aromatic depth
  • 2 ½ cups butternut squash peeled and diced into ½–¾-inch cubes
  • 1 Tablespoon olive oil for sautéing vegetables
  • 3 Tablespoons tomato paste adds concentrated tomato flavor
  • 14.5 oz can petite diced tomatoes drained if desired
  • 14.5 oz can fire-roasted diced tomatoes adds smoky flavor
  • 4 oz can diced green chiles optional, for mild heat
  • 15 oz can red kidney beans drained and rinsed, adds protein
  • 15 oz can black beans drained and rinsed, adds texture and fiber
  • 1 ½ cups vegetable broth for simmering and depth

Method
 

  1. Combine chili powder, cumin, oregano, salt, smoked paprika, garlic powder, and black pepper in a small bowl. prep
  2. Dice the onion and red bell pepper, and mince the garlic. Peel, halve, seed, and cube the butternut squash into ½–¾-inch pieces. prep
  3. Heat olive oil in a Dutch oven over medium heat until shimmering. prep
  4. Add diced onion and bell pepper and cook 2–3 minutes until softened. Add garlic and cook 30 more seconds. prep
  5. Stir in tomato paste and prepared chili seasoning. Cook 1 minute to release flavors. mix
  6. Add both cans of diced tomatoes, green chiles (if using), and diced butternut squash. Stir to combine. mix
  7. Mix in kidney beans, black beans, and vegetable broth. Stir thoroughly. mix
  8. Cover and bring chili to a boil, then reduce heat to medium-low. Simmer 30–35 minutes, stirring occasionally until squash is tender and chili thickens. bake

Nutrition

Serving: 250ServingCalories: 80kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gSodium: 715mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 4000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

This cozy chili is perfect for chilly evenings—creamy squash and hearty beans make it a satisfying plant-based comfort meal.

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