Fall is in the air, as they say. The green leaves are just beginning to acknowledge the change in seasons along their peripheries; my nose is following suit with incessant sneezes. It’s that wonderfully awkward transitional time when I’m never sure what to wear: shorts now, or a sweater for later? And what do I cook: the last of the tomatoes, or sweet potatoes? We’ll be bundled up in scarves, carving pumpkins and crafting Halloween costumes before we know it. I can’t wait.
Football season seems to be in full swing, too. My old friends are taunting me with photos of game day meals made in the college town I used to call home—let’s be honest, football is really all about the food and beer anyway. Forget standing in crowds at stadiums! Give me a comfortable seat, friends, good food and drinks. The fact that a game is on while I chit-chat is purely secondary.
This butternut squash and black bean chili is just right for fall weather and football games. It strikes that balance between spicy and sweet that I love in Mexican food, like a good mole sauce. Chipotle and chili powder provide ample spice to round off the sweet, seasonal flavor of butternut squash. Top with crispy tortilla strips and plenty of creamy, diced Avocados from Mexico for a hearty meal that will satisfy vegans, carnivores and gluten-free eaters alike. Meals like that aren’t easy to come by, you know?
The chili happens to be super simple to make, too. Once you have your vegetables chopped, your work is almost done. Speaking of which, I’ve done my fair share of cursing at butternut for being difficult to peel and slice, but I didn’t have any trouble when I followed Simply Recipes’ method. I don’t know if it was her method or this butternut squash in particular, but it was a breeze. Try it!
Le Creuset 5 1/2-Quart French Oven
Wusthof Classic 7-Inch Santoku Knife
Vegetarian Butternut Squash Chipotle Chili with Avocado
- Author:
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Hearty, spicy and sweet vegetarian chili made with butternut squash and black beans. Top with creamy avocado for an easy meal that satisfies vegans, carnivores and gluten-free eaters alike. This recipes serves 3 to 4. This chili is very hearty, but feel free to add another can of tomatoes or more vegetable broth if you want to thin it out a bit. Double the recipe for a crowd.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 2 red bell peppers, chopped
- 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes
- 4 garlic cloves, pressed or minced
- 1 tablespoon chili powder
- ½+ tablespoon chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 bay leaf
- 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
- 1 small can (14 ounces) diced tomatoes, including the liquid**
- 2 cups vegetable broth (or one 14-ounce can)
- Salt, to taste
- 2 Avocados from Mexico, diced
- 3 corn tortillas for crispy tortilla strips (or substitute crumbled tortilla chips)
- Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes
Instructions
- In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
- Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you’d like.
- You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Remove the bay leaf and add salt to taste.
- To make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long by ¼ inch wide. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering. Toss in the tortilla slices, sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
- Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. I added a little sprinkle of red pepper flakes (optional). Cilantro would be nice as well. You might want to serve this along with some chipotle hot sauce (Tobasco makes one) for the spice addicts like myself.
Notes
*Chipotle in adobo sauce is usually found in the Mexican section of the grocery store. I never need a whole can at once, so I use what I need and then transfer the rest to a small freezer bag, pressing it flat before freezing it. Then, I can pull off as much as I need later. As a substitute, use smoked paprika (start at 1 ½ teaspoons, and add more if desired).
**Find BPA-free cans of diced tomatoes if possible. Muir Glen’s canned tomatoes are BPA-free.
On leftovers: This chili reheats great. Avocado and crispy tortilla chips should be added after reheating, just before serving. These tortilla strips tend to lose their crisp over time, so you can a) skip them altogether, b) make more just before serving or c) substitute a small handful of crumbled tortilla chips instead!
Want to make this in a crockpot/slow cooker? I haven’t tried, but commenters report that this chili turns out well after 4 hours on high or 7 to 8 hours on low.
Fun fact: If you’re looking for the butternut chili presented by a contestant on ABC’s The Chew, this is it!
▸ Nutrition Information
Disclaimer: This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook and I was compensated for recipe development. Opinions expressed are my own, always. The truth is I love avocados!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Heather
You’re recipes are absolutely wonderful! My husband and I cook from your cookbook weekly. Also, you’d be happy to know that my husband works at Google and they had your cookbook on display the other day! <3
★★★★★
Kate
That is great to hear! Thank you, Heather for your kind words and for your review. :)
Bianca
Simply wonderful!
★★★★★
Kate
Thank you, Bianca!
Emma
Love this recipe! The first time I made it it was very thick and delicious. This time it’s a little bit more separated and liquidy. I’m wondering what the difference is. Regardless, fantastic recipe! My family is in love!
★★★★★
Kate
Hmmm… interesting. I am not sure. But I am happy you still enjoyed it and made it for a second time, Emma!
Julie E Palmer
Making this today!
Kate
How did it go?!
Liz R.
Thanks for the EXCELLENT recipe. I made this for a couple of meat-eaters and they loved it too. Only change was one can of black beans and one can of red kidney beans, instead of two black. Delicious fall recipe! I’m making it again soon.
★★★★★
Kate
That’s great to hear, Liz! Thank you for your review and comment.
Kate
Is 1 tablespoon chili powder a typo? I made this last night and it was way too spicy. And I wish I hadn’t put in that much chili powder… it really over-powered all of the flavors and I should have followed my instincts to not follow the recipe to the T. Overall, I have loved all of the recipes that I have made on cookieandkate.com.
Kate
It is not a typo. This soup is meant to have some heat. I am sorry you didn’t enjoy it! You can always add to taste and use less for less heat if you would like. :)
Susan
Did you use chili pepper instead of chili powder?
I almost made that mistake tonight.
Lad
HELP!!
Can sweet potato be substituted for the butternut squash? I have dried chipotle peppers not the ones in adobo sauce. Can I use one of those instead? My avocados are not from Mexico. Besides that look good and I want to make
Kate
Yes! You can substitute sweet potatoes. You may need to adjust cooking time as sweet potatoes don’t always need as much time as squash. I would recommend simmering for 45 minutes instead of an hour and check halfway through. Adjust accordingly. I hope this helps and enjoy!
katie
Why oh why are you promoting Mexican avocados in this recipe ? Haven’t made it yet, but planning on it this week. I’ll be using USA grown avo’s.
Kate
Hi Katie – This post was in a working partnership with Avocados from Mexico and Muy Bueno Cookbook and I was compensated for recipe development. Opinions expressed are my own, always. The truth is I love avocados!You can use any avocados for this recipe. Thanks!
A Spills
Geeze Louise relax…:
As far as this recipe- making it tonight and can’t wait!
★★★★★
Valerie
Is there something wrong with Mexican Avocados?
Carolyn
Found this recipe the other day. I don’t care for red peppers, so I subbed some fresh spinach at the end. Topped with crumbled cotija cheese. Yum! Used the extra amount of chipotle and it was perfect. Also didn’t have 2 cans of black beans, so I added a can of white.
★★★★★
Kate
Thank you, Carolyn for sharing your adaptions! I love that you made it your own.
Andrea
It’s an hour away from dinnertime, so I haven’t tried this with the avocado and chips yet, but I’ve had about six little “taster” cups of the finished chili. I love it! I was a little worried when, after I dumped the upper-end amount of adobo in, I tasted it (there was some HEAT!). But it mellowed (or diluted) nicely. I think my kids will eat it. I know my husband will. Thanks for fine-tuning such a fun variation on chili!
★★★★★
Kate
Tasting is the cook’s right! :) Thank you for sharing, Andrea!
kim
Made this twice in the last two weeks. My husband, who is not overly fond of squash, really liked it! I did not make any changes to the recipe. Great dish for these chilly winter days.
★★★★★
Kate
Thank you, Kim for sharing!
Leona Dubois
made this with blue hubbard squash and it was fabulous!
Kate
Wonderful!
Sme
Love your cookbook and this recipe is delicious
Kate
Thank you!
Terry5
I just finished making this recipe, and it is delicious. I absolutely love the chipotle flavor, and used two tablespoons. I did add another can of tomatoes, because my chopped vegetable measuring skills are not good, so it was a bit thick. I will definitely be making this again & again. Thanks, again, Kate!t
Kate
Great! If you would like to leave a star review since you like it so much, that would be awesome. Thanks, Terry!
Caro
Hi, great recipe but if you are substituting Chipotle chili flakes in the UK for the chopped chipotle in adobo, I would recommend about 1/2 tsp. It is still quite fiery and I didn’t need to add any extra chili powder. I’m not sure how hot your chili power is in the States but a tablespoon of chili powder plus the Chipotle chili flakes would make for an extremely spicy dish. (P.S. I used Sainsbury’s own brand Chipotle chili flakes). I also added a can of Sweetcorn.
Kate
Thanks for the tip, Caro!
Claire T.
Love this recipe. This is one of my go-to meals, love cooking a big batch of the chili, then freezing portions for future meals! Defrosts great and always feels filling yet healthy. Thanks
★★★★★
Kate
You’re welcome, Claire! Thank you for sharing.
shannon
Hi Claire T.
Do you find the texture and consistency to be the same after freezing? I’ve made this chili several times but never tried freezing it before. I’m looking for recipes to make ahead and freeze before baby arrives so we can have some ready-made meals. I’m afraid the veggies might get mushy after defrosting. Any tips would be much appreciated!!! Thanks!
Megan
Just made this tonight and had to comment… this is delicious! I followed the recipe exactly, except did one can black beans and one can cannellini beans because that’s what I had on hand. This recipe is definitely going into my rotation, thanks!
★★★★★
Kate
I’m so glad you did comment! Thank you, Megan.
Nina
If you have a physical problem eating chipotle peppers how about red pepper flakes and how much?
Kate
I would start with 1/4 teaspoon and increase based on desired heat level.
Barb
Made this a few days ago and left it in fridge until needed. Was delicious!!!! I used frozen squash and leftover homemade tortillas that I sliced and baked in the oven. Topped it with avocado, sliced cilantro, chopped onion and jalapeño. Will def make agein!!!!!
★★★★★
Kate
Thanks for sharing, Barb! I appreciate the review.
Sharon Davis
I was searching comments to see if anyone used frozen squash. This is great!
So it doesn’t get mushy?!
Barb
I was afraid it would turn to much but it held up well! Enjoy!
Gaby
I love this recipe. My daughter is a vegetarian so I am always looking for good veggie recipes that will also satisfy the rest of the family. This one is a winner. So comforting and filling no one misses the meat! I have tobmake it less spicy than the recipe because of an ulcer and it is still delicious. Thanks for the great find.
★★★★
Kate
You’re welcome! I’m glad no one misses the meat. :) Thanks for your review, Gaby!
Paige
Could I make this without beans? My husband doesn’t like.
Kate
You could, but you would loose protein and would be less like chili. Is there a specific bean he doesn’t like? You could change up the type of beans you use.
Paige
Unfortunately he is allergic to all beans & nuts, so trying to figure out a good alternative. Adding more veggies?
Lauren Chant
My go-to chilli recipe!!! Used it probably more than 10 times now and it never fails!
★★★★★
Kate
That’s wonderful! Thank you, Lauren for sharing.
Rachel
This is my favorite recipe by Cookie and Kate! Can’t wait to make it this fall
★★★★★
shannon
Have you tried freezing this chili? I am looking for recipes that I can make ahead and freeze before baby arrives. I’ve made this before and absolutely love when eaten right away and the day after for leftovers. Thank you!
★★★★★
Kate
Unfortunately, I don’t freeze all my recipes. But you can see what other readers have done! I find it really helpful to look through comments at times. Thanks so much for your kind words and review, Shannon.
Jessica S
I just received your cookbook on Saturday (so excited to make everything in it). I made this over the weekend with butternut squash, tomatoes, and peppers from my garden. It was SO GOOD. Even my husband, who is resistant to most things squash, liked it enough that he took a little bit to work for lunch today. I will definitely be putting this in my rotation.
★★★★★
Kate
Thanks for purchasing my book! I hope you love it. It’s great this soup was a big hit. I appreciate the review and comment!
Triona
My husband and I absolutely love this recipe! I’ve been using a can of roasted diced tomatoes with green chilis along with a can of regular diced tomatoes lately—it gives it a nice heat without having to mess with chipotles, which I always have trouble using up.
Thanks for a great recipe! I have a whole bunch more of yours bookmarked to try because we love this one so much.
★★★★★
Kate
Thanks for sharing your tip, Triona! Keep letting me know what you think of recipes as you try them.
Heather
Once the weather starts to cool, I make chili once/week, with this recipe making the rotation every two weeks. It’s so tasty, and the aroma will knock your socks off– butternut squash + cinnamon + Mexican spices? You’d be a fool not to try it.
I’m a recent South Carolina transplant, so the weather isn’t exactly cool, but as someone who spent the last 31.75 years in New England, old habits die hard. Labor Day= Chili time. I am wearing a sleeveless dress as I write this. BUT IT’S STILL CHILI TIME. This recipe is too good for it not to be chili time.
Anyway, the recipe is out of this world. I usually add 1/4 cup dry lentils to plump things up and to satisfy my SO’s meat-eating propensities. The lentils definitely add a bit of a meaty texture. Likewise, sometimes I’ll add a 1/2 cup of ground seitan (if I have it left over from another recipe) because I’m all about compromise. I generally leave out the adobo sauce (I’m just not a fan). Instead I use an equal measurement of smoked paprika, and add a bunch more chili powder.
Thanks for an amazing recipe. It’s simmering (for the dozen’th time) and I can’t wait for dinner tonight.
★★★★★
Kate
Nice additions, Heather! Thanks so much for sharing.
Kim Shea
This is fabulous! I’ve used butternut squash and I’ve used sweet potatoes. I’ve made it on the stove and in the crock pot. Everyone loves it and leftovers always disappear. Even the meat eaters devour it. Thank you!
★★★★★
Kate
Hooray! Thank you, Kim.
Deborah Kloss
Just made this chili….absolutely wonderful! Thanks for a great recipe!
★★★★★
Kate
Thank you! I’m happy to hear that, Deborah.
Lauren
This has been the only chili recipe I’ve used for about 5 years now. Simply my favorite!
★★★★★
Kate
Great, Lauren!
Jen
Delicious! And easy. And inexpensive. My whole family loved it, kids and adults alike. The cinnamon and chili add depth while the squash adds a smooth, rich texture. I used fire roasted diced tomatoes for some extra punch.
Thanks for a fabulous recipe, it’s going in my keeper file.
★★★★★
Kate
You’re welcome, Jen! Thanks for your review.
Maura
Hi Kate! Do you think delicate squash would work well in this as well? I have a TON of it and need to use it and this recipe looks delicious!
Kate
Hi Maura! You know, I think delicata would be nice here. Hope you enjoy it!
julia
I made this today and it was really good! I toasted the seeds from the squash and used those i place of the tortilla strips. I served it with a little sour cream to cut down on the spice a little. delicious!
★★★★★
Kate
Sounds great! Thank you, Julia
Kitty
I’ve made this chili for the past four years and it’s still the BEST I’ve ever had! Fantastic recipe–with the perfect amount of flavor and heat. Thank you for sharing!
Kate
You’re welcome, Kitty! I’m so glad you liked it.
Summer
Very delicious! Perfect comforting dish to make on a sunday and eat for the next few days at work.
I added a can of chickpeas to this so it covers all the bases, and its pretty dam good. My new fall fave.
★★★★★
Kate
Hooray! New favorite. That’s great!
Angie
Made this recipe tonight and it turned out wonderfully! Perfect for fall! We doubled it so that it would give us leftovers for lunch and added a dollop of sour cream when serving (adding the cilantro and red pepper flakes as recommended, of course!). Delicious!
Kate
Great leftover option! Thank you, Angie for sharing. If you want to leave a star review since you loved it so much, that would be great!
Darryn James
This came out incredible! Such a hearty chili, the butternut squash and seasonings make this so great! I added a dash each of turmeric, and nutmeg, but topped it with the homemade tortilla strips and avocado, simply amazing!
Kate
I’m happy you loved it, Darryn!
Robyn
I accidentally bought spaghetti squash and didn’t want to have to go back to the store. Getting the skin off was no easy task but the cubed spaghetti squash created a really yummy texture. I’ve made it both ways and both are delicious! I love this chili!
★★★★★
Kate
That sounds interesting! I love your creativity with this one.
Isabel
Super flavourful and delicious! Perfect for cold nights!
★★★★★
Kate
Yes, perfect for cold nights! I wish I had this last night in Kansas City. It was cold and snowy!
Khatoon
extremely delicious and simple, filling, healthy, and affordable
meal. thank you for sharing
Kate
You’re welcome, Khatoon!
Emily
I made this and it was so delicious! I am not very good at cooking, but this recipe was easy to follow! Can’t wait to try more recipes from C
+K!
★★★★★
Kate
I’m happy to hear that! Thank you, Emily for your review.
Victoria L May
I made this in the Instant Pot and wow! My husband and I both LOVED IT!
★★★★★
Kate
Great to hear, Vicorita! I appreciate the review.
Victoria L May
Haha never seen my name spelled this way before! Wanted to let you know we had a lot of chili left over. I put it into a large cast iron skillet, and made up some cornbread batter, poured it on top of the chili and baked it until the cornbread was done. Butternut squash chili pie!
Janine Gorman
How long did you cook it on the instant pot for, Victoria?
Victoria L May
I don’t remember exactly, probably 10 minutes. The squash was already cooked in the IP, removed and diced. Then I put it back in with all the other ingredients and cooked it.
Laura
Great recipe! Followed it exactly and it was perfect. I was also pleasantly surprised to find chipotle peppers in adobo at my (fairly limited) local grocery store.
I’m always so impressed by the difference that’s made when you blend a couple of cups near the end. A vital step that I only discovered on this blog, thank you!
★★★★★
Kate
Blending can be a game changer, that’s for sure! Thank you for sharing, Laura.
Kerri Schlachter
This is just the best Chili recipe. It’s unique and delicious!!! I used an entire chopped Chili pepper and did not find it to be too spicy. Brought this to a chili cook off and it was a HUGE hit! We top with Tortilla Chips, Avocado and Cilantro.
★★★★★
Kate
Thank you, Kerri!
Christine Fulford
I made this tonight for dinner was really good I like the heat so I added 1whole chipoltle pepper and some adobo my husband loved it as well.As it finished i hit it with a few pulses of my stick blender to thicken a bit more andca small handful of corn kernels will be making again.
★★★★★
Kate
Love to hear that, Christine!
Kim S.
I made this and it was absolutely delicious! Best chili I’ve ever had!
★★★★★
Kate
Hooray! I’m happy you loved it, Kim.
Wendy
Really good! My kids loved it, and so did the adults!
★★★★★
Kate
Love to hear that, Wendy!
Brian
Made this in a slow cooker.Fantastic flavours.Do you fancy coming to
sunny England to cook for a placid 70 year old.
★★★★★
Kate
Thanks for sharing, Brian!
Bailey
Has anyone tried adding ground turkey to this recipe? Wondering if it would be fine to add without making it too thick?
Ingrid
Delicious! This is my favorite vegetarian chili recipe, hands down. The chipotle peppers add a wonderful, rich flavor, and the butternut squash and other vegetables combine to make a substantial meal.
★★★★★
Kate
I’m glad you love it, Ingrid! Thanks for sharing.
Robin
This recipe looks delicious, except for the fact that I dislike black beans… iIt makes being vegetarian tricky sometimes! (I don’t like most beans, actually.) Would this work with edamame in place of the black beans? Or French lentils?
Thanks!
Shelley MacKenzie
Any tips on how to use the instant pot for this recipe?
Kate
I don’t, sorry Shelley!
Maria E Crosson
Made this today in anticipation of a late dinner tomorrow night. Sample was delicious! I imagine it will be even better tomorrow night!
★★★★★
Kate
Thank you, Maria for your review!
Gaby
My teenager daughter is a vegetarian and this has become my go to chili recipe. I make it at least twice a month! Even my meat loving husband loves it, especially on a cold Toronto February night. And it freezes beautifully so I make extra that she brings to school for lunch at least once a week. Thanks for the great recipe!
★★★★
Kate
I love it’s a family favorite. Thanks for your review, Gaby!
Donna
This is THE best vegetarian chili recipe. I’ve made for my street chili cook-off where it won an award! I’m about to make it for a pot luck for work. Great flavors and a crowd pleaser. Plus, it’s vegan without the cheese on top (but: CHEESE!).
Because of this recipe I bought the Cookie + Kate cookbook, which is also great. Thanks so much!
★★★★★
Kate
Thanks, Donna!
Monica
This recipe is amazing, so easy to follow! Perfect flavor and texture, my family loved it!
★★★★★
Kate
I’m happy it was a hit, Monica! Thanks so much for your review!
alex
SOOOO DELICIOUS! Is the nutrition information with the avocado included or no?
Kate
Yes! The information is below the notes section, just below the recipe. Make sure you allow cookies as this is a plug-in feature.
Lia
This chili was great! So easy to make and so flavorful.
I topped it with cilantro (avocados were not ripe at the store!) and actually, I didn’t use the tortilla chips – we spooned the chili over rice. I liked how the “sauce” the chili created was soaked up nicely by the rice.
I added more chipotle than the recipe because we like it spicy –
This made leftovers too so we will enjoy it again tomorrow!
Thanks so much Cookie + Kate!
★★★★★
Kate
You’re welcome, Lia! Thanks for your feedback.
Terry Shields
This was delicious over rice! Even my non-vegetarian son liked it.
★★★★★
Kate
Thank you, Terry!
Julie
I haven’t yet made this, but read through the comments and have decided I definitely will! I’m commenting because I’m hoping I can save non-North American readers from some pain. While living in Australia a few years back, I learned the hard way that chili powder isn’t the same in all parts of the world! In Australia chili powder is cayenne pepper (or some other ground chili pepper). In North America chili powder is a smokey, MUCH less spicy blend of spices. I’d substitute a blend of some paprika, cumin, cayenne, pepper — whatever you like.
Kate
Great, Julie! Be sure to let me know what you think. And yes, be careful with the heat! US isn’t quite as strong.
Erin Darrington
Busy mom question. Can this be adapted for the crock pot?
Kate
Unfortunately, I haven’t tried it. But, I think others might I have. I would search the comments to see what others recommend.
GardenBar
Nice recipe. Thanks and keep posting.
Kate
You’re welcome! I’m happy you enjoyed it.
Michelle Renee
I loved the butternut squash chipotle chili. It’s the perfect meatless dish. So flavorable. Didn’t think my husband would like it, but he loved it too.
Kate
Fantastic to hear, Michelle!
Liz
A recipe beloved by the meat eaters and vegetarians in my family! This is a go to for us and I’m so happy chili season is back again!
★★★★★
Amanda
This recipe was the perfect way to use up fall veggies! I made it in the Instant Pot. Sautéed veggies for 8-10 minutes, added spices/broth/tomatoes and pressure cooked for 5 minutes. I like my beans to have some texture, so I added them in after the quick release. Came out perfect! My meat loving husband didn’t even notice this was a vegetarian chili. Thanks for sharing!
★★★★★
Kate
You’re welcome, Amanda!
Julia Nemy
Love all of the vegetables in this! I ate it over arugula and chopped purple cabbage. Please keep posting recipes like this!
★★★★★
Kate
Thank you, Julia! I’m happy you liked it.
Dawn
I tried this recipe last night and it was very good. I used up some butternut squash and red peppers I got from my CSA farm program. Loved the bright colors, and I think it would be easy to add a grain (farrow or hull-less barley, for instance) to bulk it up. I’m vegan and am always on the lookout for new recipes. It’s a keeper!
★★★★★
Maxwell Bond
I just need to leave a comment here because girl this is so %$#@n’ good!!!! Thank you for this recipe!! I’m so happy I made a double batch.
★★★★★
Kate
I love it, thank you Maxwell!
Lindsey Ford
This was super delicious! First time making a vegetarian chili, and honestly, it was far better than any chili I’ve had with meat. My husband LOVED this so much and had 2 huge bowls. The butternut squash totally makes this recipe and adds just a touch of sweetness to counter the spice. I added a few of my own personal adjustments to the recipe, because time allowed yesterday: I fire roasted (broiler) 4 small poblanos, 1 red and 1 white onion – quartered, and 2 red bell peppers. I then diced those up after removing skins/seeds from the peppers, and any hard bits from onions. I also added cinnamon sprinkle directly to the top, since I like it, and my husband doesn’t on chili. A good squeeze of lime juice was also a great compliment to the heat! I will definitly be using this recipe again. I can see what it has such great reviews. Thanks for the recipe!
★★★★★
Kate
I love that, Lindsey! Thank you for sharing your variation, too!
Conniebury
My bf grew butternut squash this year which meant I got one to try :-) After searching recipes, I made the good decision and picked yours! I did not change a thing, had never used butternut squash or chipotle in adobo sauce and wasn’t so sure about the cinnamon… It was delish, the right amount of heat, avocado is a great topping, and the hint of cinnamon is perfection.
★★★★★
Sonya
Hi – making this recipe tomorrow and wondered if the frozen butternut squash (raw cubed) would work in place of fresh? I have several packages in my freezer that need to be used! I read through all the questions/comments, but didn’t see this one addressed.
Kate
Sure! That should work well too. Make sure it’s thawed and any water drained prior to cooking. Let me know how this turns out for you!
sarah k lippmann
LOVED the recipe! Will definitely make again. I checked the squash after 30 min and it was done, but there was too much liquid to turn off the heat. Next time, I will probably cook covered for 15 min, and then uncovered for 20-30. The flavors were perfect! Might even add another can of beans. Pairs perfectly with some cast iron corn bread.
★★★★
Kate
Thank you for your comment, Sarah!
Brianna
This chili is so good! I’ve made it twice now, but I’ve been having problems with having too much liquid leftover. Should I start with 1C vegetable broth and add more if it looks too dry? Cooking it down much longer makes the butternut squash too tender in my opinion.
★★★★★
Kate
Sure! If you like it with less liquid, then adapt to that.
Shay
I made this recipe for a work potluck and ended up winning the prize for best main dish! I made a few slight modifications to this recipe; mainly that I cooked halfway the night before. For starters, I cooked all squash, onion, chipotle chili and bell peppers with the seasoning over the stove per this recipe. I also added in some soy chorizo, which is near the tofu at your local Safeway. I thought it added some great flavor and texture. I left that to cool off overnight, and then first thing in the morning, added in the veggies, tomatoes, bay leaf and broth into my crockpot. 2 hours on high did the trick! I did take the lid off the last hour to let excess liquid evaporate. I had some cilantro, green onion, and Mexican cheese for toppings. It was a big hit!
★★★★★
Henrik
Dear Kate,
Great recipe.
I never expected it to taste that good. Thanks for sharing a really tasty dish!
Greetings from Sweden
★★★★★
Kate
I’m happy to hear you loved it, Henrik!
Patricia Annunziato
Dear Cookie + Kate, Thanks to this delicious recipe, I won a chili cook off yesterday! Doubled the recipe to have leftovers and it was even better tonight. My kids loved it too. Thanks so much.
★★★★★
Kate
Congrats! I love to hear those stories.
Neeraj
Excellent recipe! Excellent flavor, and fantastic step-by-step explanation with appropriately-paired photographs. Thank you so much for sharing!
★★★★★
Kate
You’re welcome! Thank you for your review, Nerraj.
Chelsea
I came to your website for a recipe to use our butternut squash and found this. My husband is very into spice and heat and I am not. This was a perfect recipe for both of us! We did omit the chipotle pepper as I knew that would be too hot for me. We used a can of chili kidney beans and a can of black beans and everything else the same. Thank you so much! Your cookbook is on my Christmas list this year.
★★★★★
Kate
I’m glad this was the perfect balance for you and your husband! Thanks for your review, Chelsea!
rachel
Hello, I made this recipe tonight and followed the measurements/ingredients. It came out extremely watery do you have any idea why? The taste was delicious but it was more like a soup rather than chili.
★★★★
Mary N. Strimel
Really enjoyed this recipe and everyone at my house loved it. To save money and time I subbed frozen butternut squash cubes. They melded into the dish completely, and my daughter who “thinks” she does not like butternut squash loved it.
I halved the chipotles in adobo to make it more kid-friendly but it still had plenty of flavor.
★★★★★
Stacy Robinson
I just made this and it’s so delicious! I only had frozen butternut squash so I simmered it for just half an hour and used a hand blender to blend a little to thicken it up. I upped the amount of chipotle peppers because that smokes heat is amazing!! Also super simple to make. Can’t wait to eat it for lunch tomorrow.
★★★★★
Shirley Stanford
This chili is sooooo yummy! My friend gave me a few butternut squash(es??)from her garden, so I doubled the recipe to give her a batch. I adapted the recipe to our taste without altering the basics of Kate’s original….pintos instead of black beans(that’s what was in the pantry)….1teaspoon smoked paprika instead of chipotle (as Kate recommended. A little smokey flavor goes a long way at our house)…..added 2Tablespoons 100% organic maple syrup. The syrup didn’t make it sweet but added a nice balance to the salt and paprika. Loved, loved, loved the subtle cinnamon and bay leaves in this dish. .
Kate….Your cookbook, Love Real Food, is my new favorite cookbook.
Thank you!
★★★★★
Kate
Thank you for sharing your variation, Shirley! I’m excited you are loving the cookbook.
Arianna
Made this today but also added a chopped up potato to step 1 and a small can of corn to step 2 – absolutely delish!!
★★★★★
Kate
Thank you for sharing, Arianna.
Smita havaldar
Made this yesterday with a few changes. Added a habenero for heat along with red chilli powder. Also sautéed everything and then cooked it in slow cooker for 5 hrs on slow. Mashed it a little at the end. So good. Definitely a keeper! Thanks for sharing this recipe.
★★★★★
Kate
You’re welcome, Smita!
Molly
AMAZING! I’m trying to eat more plant-based meals and this recipe is so fabulous and filling I didn’t miss the meat in typical chili. Used extra adobe and loved the heat and the layers of flavor. This will absolutely become a staple, thank you Kate — you are so talented!
★★★★★
Kate
Thank you, Molly! I appreciate it.
Elizabeth oneill
Tried this with sweet potato. It was delicious!
Marc
Came out great. I added a chipotle and used green peppers.
Angela
Hi Kate!
I have been making this recipe for several years now and it is ALWAYS a crowd pleaser! An absolutely beautiful combination of flavors!! My boss even wanted to serve it at our restaurant!
For those that eat meat, I have found using chicken broth as the main liquid and adding shredded chicken (cheating with a store bought rotisserie) is a wonderful addition!
Thank you for the wonderful recipes you continue to provide! :)
Karen
My meat-and-potato husband declared “this was good” after finishing his bowl so I’m giving that 5 stars! I’m trying to have less meat-and-potatoes in our lives so I will definitely make this again. Didn’t make any changes, easy to make and tastes great.
★★★★★
Kate
Hooray! Thanks for taking the time to comment, Karen.
Paula
This recipe looks awesome and I will definitely be making it soon! The amount of advertising that one has to endure to get to this recipe was extremely frustrating and would certainly prevent me from wanting to visit this site again, even though your recipes look amazing. Disappointing
Kate
Hi Paula, I’m sorry to hear you are frustrated by my blog. To be transparent, I provide ads to make an income to continue to bring you great recipes. I do appreciate your feedback! You can always set your browser preferences to display ads or not, in the future. :)
Debra
This was a delicious chili. I would serve it to my meat eating guests. I followed the recipe using one tablespoon of the pepper in Adobe sauce and increased the cooked black beans to three cups. Served with all recommended toppings plus sour cream and diced onion. The additions really make this a five star chili. Thank you for this recipe Kate.
★★★★★
Kate
Thank you for sharing, Debra!
Sophie
Hello. I’m finding it hard to find chipotle peppers in adobo sauce (in UK). Would chipotle cooking paste or something else work instead? Thanks!
Kate
You could try chipotle spice or smoked paprika possibly!
Sophie
Thank you! I actually managed to get hold of the peppers in adobo sauce online and the chilli turned out so tasty. Love your recipes!
andrea boyette
Just made this for my meat eater husband and he had two bowls!! Said it was delicious and I totally agree! Thank you for such a tasty recipe.
Andrea
★★★★★
robert b rinkes
This site has become my go-to for meatless meals. Thank you so much from a small.family in Ohio!
This chilli was delicious. The worst part was when there was none left !
★★★★★
Emily
This was a great recipe! A lot of flavor and it felt very satisfying. I served w/ greek yogurt, and guac and chips on the side.
I sauteed the veggies in the IP and then used the slow cooker function on low for 8 hours. After 8 hours, I stirred it and added 1 cup of frozen corn. I decided to cook for 1 more hour on slow cooker and it thickened up a little bit.
The leftovers the next day were even more flavorful :)
★★★★★
Kate
Thank you for sharing, Emily! I’m happy you liked it.
Rebecca
Used this butternut squash chili recipe with your enchilada sauce and some store bought burritos to make some delicious and very filling enchiladas. Best veggie enchilada recipe I have tried so far. Yum.
★★★★★
Kate
I love to hear that! Thank you for your comment and review, Rebecca!
Emily O'Marah
Is the nutritional information per single serving or per the entire yield of 4?
Kate
Hi Emily! Here is more on my nutritional information : https://cookieandkate.com/nutrition-disclaimer/. It is per serving.
Debbie
I made this for my daughter who is vegan. It was so good I almost didn’t give it to her ;). I made it again for the rest of my family. Yum!
★★★★★
Kate
I’m glad you could all enjoy it, Debbie!
Lori Froeb
This was excellent! I used triple the chipotle peppers because we are big fans. I think I’d cut down the broth by 1/2 cup so I don’t have as much liquid next time. Otherwise, fantastic flavors!
★★★★★
Mary Coenen
Does the “Nutrition Facts” chart include the tortilla strips and avacado?
★★★★★
Kate
Hi Mary! Yes, it does.