Butternut Squash Chili is a rich, hearty vegetarian chili full of nutrients and bold flavors. Cubes of tender butternut squash add a subtle sweetness and earthy depth that balance the heat from chipotle and the smoky notes of fire-roasted tomatoes, creating a satisfying sweet-and-spicy combination.
This meatless chili is as comforting and filling as any traditional version — you won’t miss the meat. It’s one of my favorite chili recipes and can be made on the stove, in a slow cooker, or in an Instant Pot, so it fits any schedule.
Why You Will Love Butternut Squash Chili
- Perfect Balance of Flavor. The sweetness of butternut squash, smoky heat from chipotle peppers and fire-roasted tomatoes, creamy white beans, and a splash of beer create layered, nuanced flavors that keep you coming back for more.
- Healthy and Nourishing. This chili is loaded with fiber, vitamins, and plant-based protein, making it a nutritious main dish you can feel good about.
- Budget-Friendly Dinner. It relies on pantry staples plus squash and seasonings to deliver big flavor without a high cost.
- Versatile Cooking Methods. Make it in the Instant Pot, slow cooker, or on the stove-top depending on how much hands-on time you have.
- Meat-Eater Approved. Even carnivores tend to enjoy this chili — it’s hearty and richly flavored enough to please a crowd.
Notes on Key Ingredients
- Butternut Squash: Use one medium squash (about 3 cups cubed) or an equivalent amount of pre-cut squash.
- Beans: Great Northern beans work particularly well for creaminess and texture; canned beans keep this recipe quick.
- Diced Tomatoes: Fire-roasted diced tomatoes add a smoky edge, but plain diced tomatoes or tomato sauce are fine if you prefer a smoother texture.
- Chipotle Peppers: A small amount of canned chipotle in adobo adds deep, smoky heat. Adjust to taste and freeze any leftover in small portions for future use.
- Beer: A light lager adds complexity; replace with vegetable broth if you prefer to avoid alcohol.
- Chili Seasoning: A homemade chili seasoning blend offers the best flavor, or substitute a mix of cumin, chili powder, garlic powder, onion powder, and salt.
- Broth: To keep the chili vegetarian, use low-sodium vegetable broth, homemade or store-bought.
Substitutions & Modifications
- Speed Prep: Buy pre-cubed butternut squash to save time; it’s often cheaper and much faster than peeling and dicing a whole squash.
- Gluten-Free: Use gluten-free beer or replace beer with additional vegetable broth.
- Adjust Heat: Omit or reduce chipotle peppers for milder flavor; add more for extra heat.
- No Diced Tomatoes: Swap in tomato sauce if you or your guests dislike tomato chunks.
- Frozen Squash: Frozen cubed squash can be used — add it frozen and reduce cooking time (Instant Pot 5 minutes, stove 15–20 minutes, slow cooker 2–3 hours on high).
How to Make Butternut Squash Chili
This chili is flexible: choose slow cooker, Instant Pot, or stove-top. Each method yields tender squash and a flavorful broth — pick the one that fits your day. Below is a summary of each method; full details are in the recipe card.
Slow Cooker Butternut Squash Chili
Slow cooking is ideal for busy days. Add all ingredients to the crockpot, stir to combine, and cook until the squash is tender. It’s hands-off and reliable.
Instant Pot Butternut Squash Chili
The Instant Pot is perfect when you need dinner fast without watching the pot. It’s a quick, hands-off method that produces tender squash and well-developed flavors.
Stove Top Directions
If you don’t have an electric pressure cooker, use a large heavy saucepan or Dutch oven. This method takes under an hour and delivers a robust, homey chili with tender squash and well-blended seasonings.
Serving Suggestions
Top the chili with shredded cheese, crumbled feta, tortilla chips, fresh cilantro, or sliced jalapeño for texture and brightness. Cornbread or a simple green salad are great side options that pair well with the warm, savory flavors.
Storage Instructions
- Refrigerate: Cool the chili, transfer to an airtight container, and store for up to 4 days.
- Freeze: Place cooled chili in a freezer-safe container with about 1 inch of headspace and freeze for up to 3 months.
- Reheat: Thaw overnight in the refrigerator if frozen. Reheat gently on the stove or in the microwave in short intervals, adding a splash of broth or water if the chili thickens too much.
More Recipes Featuring Butternut Squash
- Butternut Squash Salad
- Twice-baked Stuffed Butternut Squash
- Easy Butternut Squash Curry
- Instant Pot Butternut Squash Soup
- Roasted Butternut Squash
If you enjoyed this Butternut Squash Chili, please leave a comment and review below — I love hearing how the recipe turned out for you!
Butternut Squash Chili
Ingredients
- 3 cups cubed butternut squash (~1 medium squash)
- 1 small yellow onion finely minced
- 3 cloves garlic minced
- 2 (15-ounce) cans Great Northern beans drained and rinsed
- 1 (15-ounce) can fire-roasted tomatoes
- 1 chipotle pepper from a can
- ½ cup light lager beer
- ½ cup low-sodium vegetable broth
- 1 tablespoon Chili Seasoning Mix
Instructions
Slow Cooker Instructions
- Place all ingredients in the slow cooker and stir to combine. Cook on low for 7–8 hours or until the squash is tender.
Instant Pot Instructions
- Add squash, onion, garlic, chili seasoning, chipotle pepper, broth, beer, and beans to the inner pot. Pour tomatoes on top and do not stir. Cook on HIGH pressure for 8 minutes. Allow natural release for at least 10 minutes, then open, stir, and serve.
Stove Top Instructions
- Heat 1 teaspoon oil in a large stock pot over medium heat. Sauté onions 3–4 minutes until translucent, add garlic and cook 1–2 minutes more.
- Add cubed squash, broth, beer, tomatoes, beans, chipotle pepper, and chili seasoning. Bring to a boil, reduce heat, cover, and simmer 20–30 minutes until squash is tender, stirring occasionally.
Equipment
- 6–8 quart slow cooker
- 6–8 quart electric pressure cooker (Instant Pot)
Notes
Gluten-Free: Use broth instead of beer to keep the chili gluten-free.
Diced Tomatoes: Fire-roasted tomatoes add a smoky note; use tomato sauce if you prefer a smoother texture.
Controlling Heat: Omit chipotle peppers for a milder chili.
Leftovers: Store in an airtight container in the refrigerator up to 4 days or freeze up to 3 months.
Frozen Butternut Squash: Add frozen cubes directly and reduce cooking time (Instant Pot 5 minutes, stove 15–20 minutes, slow cooker 2–3 hours on high).
Seasoning Substitute: If you don’t have a chili seasoning blend, use 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon each of salt, garlic powder, and onion powder.
Nutrition
Carbohydrates: 31 g
Protein: 7 g
Sodium: 132 mg
Potassium: 712 mg
Fiber: 6 g
Sugar: 4 g
Vitamin A: 10,240 IU
Vitamin C: 22.4 mg
Calcium: 126 mg
Iron: 3.4 mg
Nutrition information is an approximation.