Print

Easy Smoky Chipotle Butternut Squash Chili

Close-up of a white bowl filled with rich, orange butternut squash chili and black beans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty and flavorful butternut squash chili with black beans and chipotle spice. It is a simple dinner recipe perfect for cozy winter nights and fall comfort food.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 medium butternut squash (about 3 cups cubed)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle powder (adjust for heat)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon maple syrup (optional, for balance)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the chili powder, cumin, smoked paprika, chipotle powder, oregano, cinnamon, salt, and pepper. Cook the spices for 1 minute, stirring constantly.
  4. Add the cubed butternut squash, black beans, kidney beans, diced tomatoes (with juice), tomato sauce, and vegetable broth to the pot. Stir everything to combine.
  5. Bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it cook for 25 to 35 minutes, or until the butternut squash is tender when pierced with a fork. Stir occasionally to prevent sticking.
  6. If using, stir in the maple syrup during the last 5 minutes of cooking for a touch of sweetness to balance the spice.
  7. Taste the chili and adjust salt or chipotle powder as needed.
  8. Serve your hearty butternut squash chili hot with your favorite toppings.

Notes

  • For a deeper flavor, roast the cubed butternut squash at 400°F for 20 minutes before adding it to the chili.
  • If you prefer a thicker chili, mash about 1 cup of the squash against the side of the pot during the last 10 minutes of simmering.
  • This recipe freezes well for future easy dinner ideas. Cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://hearthbite.com/butternut-squash-chili-recipe-easy-smoky/