Butternut Squash Chili with White Beans
This Butternut Squash Chili with White Beans is a hearty, vegan one-pot dinner packed with bold spices, creamy white beans, and tender butternut squash. This easy vegetarian chili recipe is perfect for meal prep, naturally gluten-free, and ready in under an hour. If you’re looking for a comforting plant-based chili that’s filling, flavorful, and family-friendly, this recipe delivers every time.
Ingredients
- Main Ingredients
- 1 medium butternut squash about 3–4 cups diced, peeled and cubed (½-inch pieces)
- 2 cans 15 oz each white beans (cannellini or great northern), drained and rinsed
- 1 medium yellow onion diced
- 1 red bell pepper chopped
- 3 cloves garlic minced
- Flavor Base & Spices
- 2 tablespoons tomato paste
- 1 can 14.5 oz diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 3 –4 cups vegetable broth
- Pantry & Optional
- 2 tablespoons olive oil
- 1 teaspoon maple syrup optional, for balance
- Optional Toppings
- Avocado slices
- Fresh cilantro
- Lime wedges
- Dairy-free sour cream or Greek yogurt
- Shredded cheese or vegan cheese
Instructions
- Prep Ingredients
- Dice the butternut squash into small, even cubes. Drain and rinse the beans. Chop all vegetables.
- Sauté Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 3–4 minutes until softened.
- Stir in bell pepper and garlic; cook 1 minute.
- Bloom the Spices
- Add tomato paste and cook for 1 minute.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 30 seconds to release flavor.
- Simmer the Chili
- Add diced tomatoes, vegetable broth, and cubed butternut squash.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Add Beans
- Stir in white beans and simmer 5–10 minutes more until squash is fork-tender and chili thickens.
- Adjust & Rest
- Taste and adjust seasoning. Add maple syrup if desired.
- Let rest 5–10 minutes before serving. Garnish with lime juice and cilantro.
Notes
- Cut squash evenly for consistent cooking.
- Don’t skip blooming the spices — it enhances flavor depth.
- For thicker chili, mash some squash against the pot and stir.
- Beans should be added near the end to prevent over-softening.
- Tastes even better the next day.