If you are looking for a cozy, comforting meal that bursts with vibrant flavors and hearty textures, this Butternut Squash Chili Recipe is an absolute must-try. Inspired by the Native American legend of the Three Sisters—corn, squash, and beans—this vegetarian chili brings together those wholesome ingredients into a rich, satisfying pot of sunshine-infused goodness. It perfectly balances sweet butternut squash, smoky poblano peppers, tender beans, and a medley of spices for a dish that feels like a warm hug on a chilly evening.

Ingredients You’ll Need

A wooden board is shown with one whole butternut squash and one half of the squash, cut lengthwise to reveal its bright orange flesh with a seed cavity full of beige seeds and stringy texture in the center. Next to the squash is a shiny silver knife with a black handle lying flat on the board. Behind the squash, there are two shiny dark green poblano peppers, a round white garlic bulb, and a pale yellow onion. A colorful cloth with red, orange, blue, and beige patches is softly draped in the background, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Butternut Squash Chili Recipe uses simple yet essential ingredients that build layers of flavor, texture, and color. Every item plays a meaningful role, from the sweetness of the squash to the smokiness of the peppers and the creaminess of the beans.

¼ cup butter (or olive oil for vegan): Adds richness and helps sauté the aromatics to perfection.
1 large sweet onion, peeled and chopped: Brings sweetness and depth to the base of the chili.
2 poblano peppers, seeded and chopped: Provides a mild smoky heat without overpowering the dish.
5-6 cloves garlic, minced: Infuses the chili with a pungent, aromatic punch.
1 whole butternut squash, peeled, seeded, and chopped into ½ inch cubes: Delivers sweetness and tender bite, anchoring the chili.
3 – 15 ounce cans red kidney beans, drained and rinsed: Adds protein, creaminess, and hearty texture.
28 ounce can crushed fire roasted tomatoes: Intensifies the smoky undertones while giving luscious body.
3 cups vegetable broth: Creates the savory liquid base that melds all flavors together.
13.5 ounce canned chopped green chiles, mild or medium: Boosts gentle heat and a subtle tang.
10 ounces frozen corn (or fresh): Introduces bursts of sweet crunch, inspired by the Three Sisters.
1 tablespoon ground cumin: Adds warmth and a fragrant earthiness.
1 teaspoon dried oregano: Brings a touch of herbal brightness to balance the spices.
1 bay leaf: Enhances complexity with its subtle aromatic presence.
½ cup chopped cilantro: Freshens the chili with a bright, herbal finish.
Salt and pepper: Essential seasonings to taste, bringing out the best in every ingredient.

How to Make Butternut Squash Chili Recipe

Step 1: Prep Your Vegetables

Start by prepping all your produce: peel, seed, and chop the butternut squash into evenly sized half-inch cubes so that they cook uniformly. Chop the onions and poblano peppers, and mince the garlic. Getting everything ready upfront will make the cooking process smooth and joyful.

Step 2: Sauté the Aromatics

Set a large 7 to 8-quart saucepot over medium heat and melt the butter or warm the olive oil. Toss in the onions, chopped poblano peppers, and minced garlic. Sauté for about five minutes until everything softens and the kitchen fills with that irresistible aroma of sweet onions and smoky peppers.

Step 3: Combine the Main Ingredients

Now add the butternut squash cubes, drained and rinsed kidney beans, crushed fire roasted tomatoes, vegetable broth, chopped green chiles with their juices, and the corn. Sprinkle in the cumin, oregano, bay leaf, and a teaspoon of salt. This is where all the magic starts to come together in your pot.

Step 4: Simmer to Perfection

Cover the pot and let everything simmer for 15 to 20 minutes, stirring occasionally to meld the flavors. Then uncover and simmer for another 5 minutes to allow the chili to thicken beautifully. The butternut squash should be fork-tender — if it is, remove the bay leaf, taste, and adjust salt and pepper accordingly.

Step 5: Finish With Freshness

Finally, stir in the chopped cilantro to brighten the dish with its fresh herbal notes. Then your Butternut Squash Chili Recipe is ready to serve steaming hot and bursting with flavor.

How to Serve Butternut Squash Chili Recipe

A blue pot filled with a colorful stew showing chunky bright orange cubes of squash mixed with small dark red kidney beans and yellow corn kernels, all in a rich orange sauce with visible bits of diced onions and peppers; the stew is topped with fresh green cilantro leaves and a single bay leaf near the center, with a wooden spoon partially stirring from the right edge, sitting on a white marbled surface with a blurred multicolored cloth in the background photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your chili with garnishes like dollops of sour cream or vegan yogurt for creaminess, crunchy tortilla chips or crushed pita for texture, or a sprinkle of shredded cheese if you like it cheesy. Fresh avocado slices or a squeeze of lime can add a lovely refreshing note.

Side Dishes

This chili pairs wonderfully with warm cornbread or crusty bread to soak up every bite. A simple green salad with a tangy vinaigrette offers a crisp contrast to the savory richness. Rice or quinoa also works beautifully if you want to stretch the meal or add extra heft.

Creative Ways to Present

For something fun, serve the chili in mini hollowed-out butternut squash bowls or over baked sweet potatoes. You can also use it as a topping for nachos or baked potatoes. Sharing this dish in a communal setting with a variety of toppings invites everyone to customize their bowl and makes mealtime memorable.

Make Ahead and Storage

Storing Leftovers

Let the chili cool completely before transferring it to airtight containers. Stored in the fridge, it will keep well for up to four days, allowing the flavors to deepen even further.

Freezing

This Butternut Squash Chili Recipe freezes wonderfully. Portion it into freezer-safe containers or heavy-duty freezer bags, and it can be stored for up to three months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat your chili gently on the stove over medium-low heat to keep the squash tender and prevent the beans from breaking apart. Stir occasionally and add a splash of vegetable broth or water if it thickens too much. Microwave reheating works well too, stirring halfway through to warm evenly.

FAQs

Can I make this chili vegan?

Absolutely! Simply swap the butter for olive oil, and avoid adding any dairy garnishes. The chili itself is naturally plant-based, hearty, and packed with flavor.

Is this recipe spicy?

The chili has a mild to moderate spice level mainly from the poblano peppers and green chiles. You can adjust the heat by choosing mild or medium chiles, or by adding some cayenne or chipotle if you want more kick.

Can I use other types of beans?

Yes, you can substitute kidney beans with black beans or pinto beans if you prefer. Just make sure to use cooked or canned beans that are well rinsed and drained.

How long does the chili last in the fridge?

Stored properly in an airtight container, the chili stays fresh for about four days. The flavors often improve on day two, making leftovers even more delicious.

Can I double this recipe for a larger crowd?

Definitely! This recipe scales up well, just use a larger pot and adjust cooking times slightly as needed to ensure the squash cooks through evenly.

Final Thoughts

I hope you enjoy making and sharing this Butternut Squash Chili Recipe as much as I do. It’s everything you want from a cozy, nutritious, and flavorful meal—heartwarming, satisfying, and filled with just the right amount of spice and sweetness. Give it a try on your next chilly night and watch it quickly become a beloved favorite in your kitchen!