Butternut Squash Chili Recipe

This butternut squash chili is one of my favorite chili recipes! It’s easy and fast (cooks in 30 minutes on the stove), and it’s a great way to incorporate fall favorites like butternut squash into your diet.

Servings: 5 servings


2 pounds butternut squash peeled and diced into 1/2-inch chunks
28 ounce can diced tomatoes
15 ounce can black beans drained
15 ounce can pinto beans drained
1.5 cups vegetable broth plus 2 tablespoons for sautéing
1 cup cooked quinoa
1 yellow bell pepper diced
2 chipotle peppers in adobo chopped
5 garlic cloves minced
1.5 teaspoons paprika
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
cilantro for garnish


  1. Heat 2 tablespoons of vegetable broth in a 5-quart dutch oven over medium heat.
  2. Add garlic, chipotles, and butternut squash to the pot, cooking for about 10 minutes, stirring occasionally. Add more vegetable broth if the pot gets dry.
  3. Visit Butternut Squash Chili @ savorytooth.com for full instructions.

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