Homemade Butternut Squash Chili

Here is my favorite butternut squash chili recipe, with hearty black beans, roasted peppers, warm spices like cinnamon and cumin, and crispy tortilla strips on top.

This chili has become our go-to dinner on cold evenings when we want something cozy and filling. I love that it’s packed with vegetables but still satisfies everyone at the table, and the leftovers taste even better the next day.

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What Kind of Butternut Squash Should I Use?

For this chili, you’ll want a small butternut squash that weighs around 1½ pounds or less – this size is easier to peel and chop, plus it cooks more evenly. Look for a squash that feels heavy for its size with a matte, tan-colored skin free of soft spots or bruises. If you’re short on time or just don’t feel like wrestling with a whole squash, pre-cut butternut squash cubes from the produce section work perfectly fine and will save you about 15 minutes of prep work. Just make sure the pieces are roughly ½-inch cubes so they cook through at the same rate as everything else in your chili.

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Options for Substitutions

This chili is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Butternut squash: Sweet potatoes make a great substitute here – they have a similar sweetness and texture. You can also use regular pumpkin or acorn squash. Cut them into the same size cubes so they cook evenly.
• Chipotle pepper in adobo: If you don’t have chipotle peppers, add a pinch of smoked paprika plus a dash of hot sauce or cayenne pepper to get that smoky heat. Start small and adjust to your taste.
• Black beans: Pinto beans or kidney beans work just as well in this recipe. You can even mix different types of beans if that’s what you have in your pantry.
• Red bell peppers: Any color bell pepper will do the job – green, yellow, or orange. You could also use poblano peppers for a slightly different flavor profile.
• Vegetable broth: Chicken broth works fine if you’re not keeping this vegetarian. In a pinch, you can use water with an extra bouillon cube or two.
• Avocado: While avocado adds nice creaminess, you can skip it or use sour cream or Greek yogurt as a topping instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making butternut squash chili is cutting your squash into chunks that are too large, which means they won’t cook through in the hour of simmering time – stick to ½-inch cubes or even slightly smaller to ensure they’re tender and not crunchy.

Another common error is adding all the chipotle pepper at once, since the heat level can vary wildly between brands and even cans, so start with the smaller amount and taste before adding more near the end of cooking.

Don’t skip stirring the chili occasionally during that hour-long simmer, as the squash can stick to the bottom of the pot and burn, creating a bitter taste that ruins the whole batch.

Finally, make sure your oil is hot enough before frying the tortilla strips – if it’s not shimmering, the strips will absorb too much oil and turn greasy instead of crispy.

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What to Serve With Butternut Squash Chili?

This chili is pretty hearty on its own, but I love serving it with warm cornbread or corn muffins on the side for a cozy meal. A dollop of sour cream or Greek yogurt on top helps balance out the heat from the chipotle peppers, and you can add some shredded cheese if you want to make it extra filling. Since the chili already has avocado and tortilla strips as toppings, you could also serve it with a simple side of Mexican rice or just some extra lime wedges for squeezing. If you’re feeding a crowd, set out bowls of different toppings like diced red onion, jalapeños, and extra cilantro so everyone can customize their bowl.

Storage Instructions

Store: This chili actually gets better after a day or two in the fridge! Store it in an airtight container for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep or leftovers throughout the week.

Freeze: Butternut squash chili freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. Just leave out the avocado and tortilla strips until you’re ready to serve, since those don’t freeze well.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes. Add a splash of vegetable broth if it seems too thick after storing, then top with fresh avocado and crispy tortilla strips right before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 36-42 g
• Fat: 48-58 g
• Carbohydrates: 200-220 g

Ingredients

For the chilli:

• 1 tbsp chipotle pepper in adobo
• 2 red bell peppers (diced into 1/2-inch pieces)
• 2 tbsp olive oil (or any neutral oil like canola)
• 1/4 tsp ground cinnamon
• 1.5 lb butternut squash (peeled, seeded, and cut into 1-inch cubes)
• 30 oz black beans (canned and drained)
• 1 tsp ground cumin (freshly ground preferred)
• 1 red onion (diced into 1/2-inch pieces)
• 14 oz diced tomatoes (canned)
• 4 garlic cloves (freshly minced)
• 1 tbsp chili powder (for best flavor and aroma)
• 1 bay leaf
• fine salt to taste
• 2 cups vegetable broth

For the crispy tortilla strips:

• olive oil (for brushing)
• 3 corn tortillas (cut into 1/4-inch wide strips)
• salt to taste

For serving:

• fresh cilantro (chopped)
• 2 ripe avocados (sliced just before serving)
• red pepper flakes (optional, adds nice heat)

Step 1: Prepare Mise en Place and Toast Spices

• 1 red onion, diced
• 2 red bell peppers, diced
• 1.5 lb butternut squash, peeled, seeded, and cubed
• 4 garlic cloves, minced
• 30 oz black beans, drained
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon

Dice the red onion and red bell peppers into 1/2-inch pieces, peel and cube the butternut squash into 1-inch pieces, mince the garlic, and drain the canned black beans.

In a small bowl, combine the chili powder, ground cumin, ground cinnamon, and set aside—toasting spices together before adding them to the pot will deepen their flavors and create a more complex base for your chili.

I find that having all my ingredients prepped and ready makes the cooking process flow smoothly without any rushed moments.

Step 2: Sauté Vegetables and Build Flavor Base

• 2 tbsp olive oil
• 1 red onion, diced
• 2 red bell peppers, diced
• 1.5 lb butternut squash, cubed
• fine salt
• 4 garlic cloves, minced

Heat 2 tablespoons of olive oil in a large pot over medium-high heat.

Once the oil shimmers, add the diced red onion, diced red bell peppers, and butternut squash cubes along with a pinch of fine salt.

Sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and the squash begins to soften slightly at the edges—this develops a fond on the bottom of the pot that adds depth to your chili.

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Bloom Spices and Add Aromatics

• spice mixture from Step 1
• 1 tbsp chipotle pepper in adobo

Add the spice mixture from Step 1 (chili powder, cumin, and cinnamon) to the pot and stir constantly for about 30 seconds—this blooming technique releases the essential oils in the spices and prevents them from tasting raw or bitter in the final dish.

Add the 1 tablespoon chipotle pepper in adobo, stirring to distribute it evenly throughout the vegetables.

The combination of warm spices with the smoky heat of chipotle creates the signature depth that makes this chili special.

Step 4: Build the Chili Base and Simmer

• 2 cups vegetable broth
• 14 oz diced tomatoes, canned
• 30 oz black beans, drained, from Step 1
• 1 bay leaf

Pour in the 2 cups of vegetable broth, add the 14 oz canned diced tomatoes (with their juices), the drained black beans from Step 1, and the bay leaf.

Stir well to combine all ingredients.

Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover with a lid, and cook for 50-60 minutes, stirring occasionally.

The butternut squash should become very tender and begin to break down slightly, thickening the chili naturally.

I like to let the chili simmer gently rather than boil—this allows the flavors to meld beautifully without the squash becoming mushy.

Step 5: Make Crispy Tortilla Strips

• 3 corn tortillas, cut into strips
• 2 tbsp olive oil
• salt to taste

While the chili simmers, prepare the tortilla strips.

Cut the 3 corn tortillas into 1/4-inch wide strips and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Working in batches to avoid overcrowding, fry the tortilla strips for 4-7 minutes, stirring frequently, until they turn golden brown and crispy.

Sprinkle with a light pinch of salt immediately after removing from the oil.

Transfer to a paper towel-lined plate to drain excess oil.

The tortilla strips should be ready around the same time the chili finishes cooking.

Step 6: Season and Finish the Chili

• fine salt to taste
• chipotle pepper in adobo
• red pepper flakes

Remove the pot from heat and carefully remove the bay leaf.

Taste the chili and season with fine salt to your preference.

If you’d like more smoky heat, stir in additional chipotle pepper in adobo by the teaspoon.

Optional: add a pinch of red pepper flakes for extra heat if desired.

Step 7: Serve and Garnish

• chili from Step 4
• crispy tortilla strips from Step 5
• 2 ripe avocados, sliced
• fresh cilantro, chopped

Ladle the warm chili into bowls.

Just before serving, slice the 2 ripe avocados and arrange slices on top of each bowl.

Pile the crispy tortilla strips from Step 5 on top, then finish with a generous handful of fresh chopped cilantro.

Serve immediately while the chili is hot and the tortilla strips are still crispy.

Homemade Butternut Squash Chili

Delicious Homemade Butternut Squash Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings 6 servings

Calories 1375 kcal

Ingredients

  

For the chilli:

• 1 tbsp chipotle pepper in adobo
• 2 red bell peppers (diced into 1/2-inch pieces)
• 2 tbsp olive oil (or any neutral oil like canola)
• 1/4 tsp ground cinnamon
• 1.5 lb butternut squash (peeled, seeded, and cut into 1-inch cubes)
• 30 oz black beans (canned and drained)
• 1 tsp ground cumin (freshly ground preferred)
• 1 red onion (diced into 1/2-inch pieces)
• 14 oz diced tomatoes (canned)
• 4 garlic cloves (freshly minced)
• 1 tbsp chili powder (for best flavor and aroma)
• 1 bay leaf
• fine salt to taste
• 2 cups vegetable broth

For the crispy tortilla strips:

• olive oil (for brushing)
• 3 corn tortillas (cut into 1/4-inch wide strips)
• salt to taste

For serving:

• fresh cilantro (chopped)
• 2 ripe avocados (sliced just before serving)
• red pepper flakes (optional, adds nice heat)

Instructions

 

• Dice the red onion and red bell peppers into 1/2-inch pieces, peel and cube the butternut squash into 1-inch pieces, mince the garlic, and drain the canned black beans. In a small bowl, combine the chili powder, ground cumin, ground cinnamon, and set aside—toasting spices together before adding them to the pot will deepen their flavors and create a more complex base for your chili. I find that having all my ingredients prepped and ready makes the cooking process flow smoothly without any rushed moments.
• Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil shimmers, add the diced red onion, diced red bell peppers, and butternut squash cubes along with a pinch of fine salt. Sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and the squash begins to soften slightly at the edges—this develops a fond on the bottom of the pot that adds depth to your chili. Add the minced garlic and cook for another 30 seconds until fragrant.
• Add the spice mixture from Step 1 (chili powder, cumin, and cinnamon) to the pot and stir constantly for about 30 seconds—this blooming technique releases the essential oils in the spices and prevents them from tasting raw or bitter in the final dish. Add the 1 tablespoon chipotle pepper in adobo, stirring to distribute it evenly throughout the vegetables. The combination of warm spices with the smoky heat of chipotle creates the signature depth that makes this chili special.
• Pour in the 2 cups of vegetable broth, add the 14 oz canned diced tomatoes (with their juices), the drained black beans from Step 1, and the bay leaf. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover with a lid, and cook for 50-60 minutes, stirring occasionally. The butternut squash should become very tender and begin to break down slightly, thickening the chili naturally. I like to let the chili simmer gently rather than boil—this allows the flavors to meld beautifully without the squash becoming mushy.
• While the chili simmers, prepare the tortilla strips. Cut the 3 corn tortillas into 1/4-inch wide strips and set aside. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, fry the tortilla strips for 4-7 minutes, stirring frequently, until they turn golden brown and crispy. Sprinkle with a light pinch of salt immediately after removing from the oil. Transfer to a paper towel-lined plate to drain excess oil. The tortilla strips should be ready around the same time the chili finishes cooking.
• Remove the pot from heat and carefully remove the bay leaf. Taste the chili and season with fine salt to your preference. If you'd like more smoky heat, stir in additional chipotle pepper in adobo by the teaspoon. Optional: add a pinch of red pepper flakes for extra heat if desired.
• Ladle the warm chili into bowls. Just before serving, slice the 2 ripe avocados and arrange slices on top of each bowl. Pile the crispy tortilla strips from Step 5 on top, then finish with a generous handful of fresh chopped cilantro. Serve immediately while the chili is hot and the tortilla strips are still crispy.