Butternut Squash Chilli
If you're on the hunt for a totally delicious veggie chili, then you’ve got to try our butternut squash and black bean chilli! It’s warming, hearty, and super easy to make—perfect for when you need a cozy, comforting meal.
This simple yet flavorful chili gets a smoky kick from chipotle, and it’s packed with seasonal butternut squash, bell peppers, and protein-rich black beans.
And let’s be real, we love serving it with cheesy nachos for scooping and dipping—it’s just so good! Trust me, this is the ultimate veggie feast, especially for autumn!
EQUIPMENT NEEDED
- Chopping board
- Vegetable knife
- Large saucepan with a lid
- Cooking spoon
- Tablespoon
- Teaspoon
BUTTERNUT SQUASH CHILLI INGREDIENTS
- Olive oil
- Onion - diced
- Chipotle paste - we use the Gran Luchito chipotle chilli paste - it really packs a punch!
- Red bell peppers - diced
- Butternut squash - peeled and chopped into cubes
- Can chopped tomatoes
- Dried oregano
- Smoked paprika
- Garlic powder
- Can black beans - you can swap this for kidney beans if you prefer
- Boiling water
- Salt and black pepper to season
COOKS NOTE! If you're not using the chipotle paste, then add in a couple of teaspoons each of ground cumin, chili powder, and a sprinkling of cayenne pepper or red pepper flakes if you like things extra spicy!.
HOW TO MAKE BUTTERNUT SQUASH CHILLI
You'll really love how simple this veggie chilli is to make, you can even make it in the slow cooker if you prefer - we'll pop the slow cooker method below.
Step One - fry the onions and peppers
- Put the olive oil into the pan over a medium heat, stir the chipotle paste into the oil and then tip in the diced onions and peppers.
- Fry them for around 5-6 minutes until they start to soften.
Step Two - add the rest of the butternut squash chili recipe ingredients
- Add the butternut squash, canned tomatoes, garlic, herbs and spices, black beans and water to the pan. Season with salt if using and give everything a good stir to mix all the flavours well.
Step Three - cook the veggie chilli on the hob
- Simply pop the lid on the pan and bring the chilli to the boil over a high heat. Then reduce the heat to low, and simmer for around 30 minutes or until the squash is tender.
To Serve
- Serve the butternut squash chili straight from the pot into bowls with a good sprinkling of chopped cilantro (coriander) and I love a handful of grated Cheddar cheese on mine too!
Cooks Note! cook the chilli with the lid off the pan for the final 10 minutes of cooking to reduce any liquid and thicken the sauce.
HOW TO MAKE SLOW COOKER BUTTERNUT SQUASH CHILLI
- Tip all the ingredients except the boiling water into the slow cooker pan, season with salt and black pepper. And mix together thoroughly.
- Cook on low for around 6 hours. If the chilli needs thickening, do so using a couple of teaspoons of cornflour made into a paste with cold water, then stir through the chilli and cook for around 5-10 minutes to thicken.
Cooks Note! Remember all slow cookers cook at slightly different temperatures so the chilli may take a little less time or longer than stated.
WHAT TO SERVE WITH BUTTERNUT SQUASH CHILLI
Let me tell you, our squash and bean chili is even better when you add a few delicious sides! I love topping mine with chopped avocado, a sprinkle of grated cheese, and a dollop of sour cream or natural yogurt. You can also throw on some fresh chopped coriander, side of crunchy tortilla chips or homemade cornbread, and if you're feeling spicy, freshly sliced chillies or jalapeños. Trust me, these little extras take it to the next level!
Get all our delicious vegetarian recipes here
INGREDIENT SWAPS AND VARIATIONS
If you fancy adding your own twist to the recipe - go ahead, mix things up and try out some new flavour ideas
- Add in some more veggies - you can load in some more vegetables and beans here, try sweet potatoes, mushrooms, leeks, swede, yam or courgettes as a tasty add in.
- Mix in some plant based mince - bulk up the chilli and add in your favourite plant based mince substitute
Get loads more easy dinner recipes here
TOP TIPS FOR MAKING BUTTERNUT SQUASH CHILLI
Can I make butternut squash chilli in advance?
Sure you can, you can make this tasty chilli recipe up to 48 hours in advance and keep in the refrigerator in an airtight container until ready to eat.
How can I reheat squash chilli
Just tip the chilli into a saucepan, one with a lid. Then bring to the boil and simmer over a medium heat for around 5 minutes or until everything is piping hot throughout and heated properly.
Can I freeze butternut squash chilli
You can freeze any leftovers for another day. Just cool the chilli properly, within 2 hours of making. Then store in a freezer safe container and freeze the same day you make it. It'll keep in the freezer for around 6 weeks.
Defrost thoroughly before re-heating.
LOVE YOUR LEFTOVERS
Got some leftover butternut squash chilli? Here are a few tasty ways to use it up! Try reheating it and stuffing it into tacos or fajitas for a quick, delicious meal. Or mix it with freshly cooked rice to whip up a flavorful veggie dirty rice. You can even use it as a filling for veggie pasties—so many yummy options!
If you’ve got leftover stew, casserole or curry then grab our BRILLIANT leftover recipe ideas here – How To Use Up Leftover Stew and turn it into something new!
MORE BUTTERNUT SQUASH RECIPES TO TRY
If you love butternut squash - then here's some delicious, easy family recipes to try out!
- Butternut squash curry
- Butternut squash pie with red peppers and feta cheese
- Butternut squash cake with zesty cream cheese frosting
NEED SOME FAMILY MEAL IDEAS?
Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes and Home Cooked Meals your whole family will LOVE!
If you cook up our vegan chilli - share a photo in our Proper Easy Meals Facebook Group.
Butternut Squash Chilli
A delicoius autumnal chilli recipe packed to bursting with seasonal squash and peppers.
Ingredients
- 1 tablespoon olive oil
- 1 onion - diced
- 2 teaspoon chipotle chilli paste
- 2 red peppers - diced
- 1 butternut squash, peeled and diced
- 400g can chopped tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 400g can black beans
- 150ml boiling water
- pinch salt
Instructions
- Put the olive oil into the pan over a medium heat, stir the chipotle paste into the oil and then tip in the diced onions and peppers.
- Fry them for around 5-6 minutes until they start to soften.
- Add the butternut squash, canned tomatoes, garlic, herbs and spices, black beans and water to the pan and give everything a good stir to mix all the flavours well.
- Simply pop the lid on the pan and bring the chilli to the boil over a high heat. Then reduce the heat to low, and simmer for around 30 minutes or until the squash is tender.
Notes
Cooks Note! cook the chilli with the lid off the pan for the final 10 minutes of cooking to reduce any liquid and thicken the sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 339Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 924mgCarbohydrates: 42gFiber: 12gSugar: 10gProtein: 18g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
Get more delicious meal ideas and easy recipes here
Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
