Butternut Squash Chipotle Chili with Avocado
Hearty vegetarian chili made with butternut squash and black beans. This chili satisfies carnivores, vegans and gluten-free eaters alike. Everyone loves it!
Updated by Kathryne Taylor on August 29, 2024
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 avocado 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!
Watch How to Make Butternut Squash Chipotle Chili
Le Creuset 5 1/2-Quart French Oven
Wusthof Classic 7-Inch Santoku Knife
Vegetarian Butternut Squash Chipotle Chili with Avocado
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 recipe yields about 12 cups, enough for 4 to 6 bowls. 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
- Fine salt, to taste
- 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
- 2 ripe avocados, diced
- 3 corn tortillas for crispy tortilla strips, or a handful of 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 ⅛ teaspoon salt. 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 the skillet and drain on a plate covered with a paper towel.
- Serve the chili in 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. For spice lovers like me, you might want to serve this with some chipotle hot sauce (Tobasco makes one).
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).
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
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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
That is great to hear! Thank you, Heather for your kind words and for your review. :)
Simply wonderful!
Thank you, Bianca!
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!
Hmmm… interesting. I am not sure. But I am happy you still enjoyed it and made it for a second time, Emma!
Making this today!
How did it go?!
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.
That’s great to hear, Liz! Thank you for your review and comment.
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.
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. :)
Did you use chili pepper instead of chili powder?
I almost made that mistake tonight.
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
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!
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.
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!
Geeze Louise relax…:
As far as this recipe- making it tonight and can’t wait!
Is there something wrong with Mexican Avocados?
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.
Thank you, Carolyn for sharing your adaptions! I love that you made it your own.
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!
Tasting is the cook’s right! :) Thank you for sharing, Andrea!
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.
Thank you, Kim for sharing!
made this with blue hubbard squash and it was fabulous!
Wonderful!
Love your cookbook and this recipe is delicious
Thank you!
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
Great! If you would like to leave a star review since you like it so much, that would be awesome. Thanks, Terry!
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.
Thanks for the tip, Caro!
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
You’re welcome, Claire! Thank you for sharing.
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!
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!
I’m so glad you did comment! Thank you, Megan.
If you have a physical problem eating chipotle peppers how about red pepper flakes and how much?
I would start with 1/4 teaspoon and increase based on desired heat level.
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!!!!!
Thanks for sharing, Barb! I appreciate the review.
I was searching comments to see if anyone used frozen squash. This is great!
So it doesn’t get mushy?!
I was afraid it would turn to much but it held up well! Enjoy!
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.
You’re welcome! I’m glad no one misses the meat. :) Thanks for your review, Gaby!
Could I make this without beans? My husband doesn’t like.
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.
Unfortunately he is allergic to all beans & nuts, so trying to figure out a good alternative. Adding more veggies?
My go-to chilli recipe!!! Used it probably more than 10 times now and it never fails!
That’s wonderful! Thank you, Lauren for sharing.
This is my favorite recipe by Cookie and Kate! Can’t wait to make it this fall
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!
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.
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.
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!
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.
Thanks for sharing your tip, Triona! Keep letting me know what you think of recipes as you try them.
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.
Nice additions, Heather! Thanks so much for sharing.
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!
Hooray! Thank you, Kim.
Just made this chili….absolutely wonderful! Thanks for a great recipe!
Thank you! I’m happy to hear that, Deborah.
This has been the only chili recipe I’ve used for about 5 years now. Simply my favorite!
Great, Lauren!
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.
You’re welcome, Jen! Thanks for your review.
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!
Hi Maura! You know, I think delicata would be nice here. Hope you enjoy it!
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!
Sounds great! Thank you, Julia
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!
You’re welcome, Kitty! I’m so glad you liked it.
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.
Hooray! New favorite. That’s great!
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!
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!
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!
I’m happy you loved it, Darryn!
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!
That sounds interesting! I love your creativity with this one.
Super flavourful and delicious! Perfect for cold nights!
Yes, perfect for cold nights! I wish I had this last night in Kansas City. It was cold and snowy!
extremely delicious and simple, filling, healthy, and affordable
meal. thank you for sharing
You’re welcome, Khatoon!
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!
I’m happy to hear that! Thank you, Emily for your review.
I made this in the Instant Pot and wow! My husband and I both LOVED IT!
Great to hear, Vicorita! I appreciate the review.
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!
How long did you cook it on the instant pot for, Victoria?
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.
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!
Blending can be a game changer, that’s for sure! Thank you for sharing, Laura.
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.
Thank you, Kerri!
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.
Love to hear that, Christine!
I made this and it was absolutely delicious! Best chili I’ve ever had!
Hooray! I’m happy you loved it, Kim.
Really good! My kids loved it, and so did the adults!
Love to hear that, Wendy!
Made this in a slow cooker.Fantastic flavours.Do you fancy coming to
sunny England to cook for a placid 70 year old.
Thanks for sharing, Brian!
Has anyone tried adding ground turkey to this recipe? Wondering if it would be fine to add without making it too thick?
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.
I’m glad you love it, Ingrid! Thanks for sharing.