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.
This recipe looks delicious, except for the fact that I dislike black beans… iIt makes being vegetarian tricky sometimes! (I don’t like most beans, actually.) Would this work with edamame in place of the black beans? Or French lentils?
Thanks!
Any tips on how to use the instant pot for this recipe?
I don’t, sorry Shelley!
Made this today in anticipation of a late dinner tomorrow night. Sample was delicious! I imagine it will be even better tomorrow night!
Thank you, Maria for your review!
My teenager daughter is a vegetarian and this has become my go to chili recipe. I make it at least twice a month! Even my meat loving husband loves it, especially on a cold Toronto February night. And it freezes beautifully so I make extra that she brings to school for lunch at least once a week. Thanks for the great recipe!
I love it’s a family favorite. Thanks for your review, Gaby!
This is THE best vegetarian chili recipe. I’ve made for my street chili cook-off where it won an award! I’m about to make it for a pot luck for work. Great flavors and a crowd pleaser. Plus, it’s vegan without the cheese on top (but: CHEESE!).
Because of this recipe I bought the Cookie + Kate cookbook, which is also great. Thanks so much!
Thanks, Donna!
This recipe is amazing, so easy to follow! Perfect flavor and texture, my family loved it!
I’m happy it was a hit, Monica! Thanks so much for your review!
SOOOO DELICIOUS! Is the nutrition information with the avocado included or no?
Yes! The information is below the notes section, just below the recipe. Make sure you allow cookies as this is a plug-in feature.
This chili was great! So easy to make and so flavorful.
I topped it with cilantro (avocados were not ripe at the store!) and actually, I didn’t use the tortilla chips – we spooned the chili over rice. I liked how the “sauce” the chili created was soaked up nicely by the rice.
I added more chipotle than the recipe because we like it spicy –
This made leftovers too so we will enjoy it again tomorrow!
Thanks so much Cookie + Kate!
You’re welcome, Lia! Thanks for your feedback.
This was delicious over rice! Even my non-vegetarian son liked it.
Thank you, Terry!
I haven’t yet made this, but read through the comments and have decided I definitely will! I’m commenting because I’m hoping I can save non-North American readers from some pain. While living in Australia a few years back, I learned the hard way that chili powder isn’t the same in all parts of the world! In Australia chili powder is cayenne pepper (or some other ground chili pepper). In North America chili powder is a smokey, MUCH less spicy blend of spices. I’d substitute a blend of some paprika, cumin, cayenne, pepper — whatever you like.
Great, Julie! Be sure to let me know what you think. And yes, be careful with the heat! US isn’t quite as strong.
Busy mom question. Can this be adapted for the crock pot?
Unfortunately, I haven’t tried it. But, I think others might I have. I would search the comments to see what others recommend.
Nice recipe. Thanks and keep posting.
You’re welcome! I’m happy you enjoyed it.
I loved the butternut squash chipotle chili. It’s the perfect meatless dish. So flavorable. Didn’t think my husband would like it, but he loved it too.
Fantastic to hear, Michelle!
A recipe beloved by the meat eaters and vegetarians in my family! This is a go to for us and I’m so happy chili season is back again!
This recipe was the perfect way to use up fall veggies! I made it in the Instant Pot. Sautéed veggies for 8-10 minutes, added spices/broth/tomatoes and pressure cooked for 5 minutes. I like my beans to have some texture, so I added them in after the quick release. Came out perfect! My meat loving husband didn’t even notice this was a vegetarian chili. Thanks for sharing!
You’re welcome, Amanda!
Love all of the vegetables in this! I ate it over arugula and chopped purple cabbage. Please keep posting recipes like this!
Thank you, Julia! I’m happy you liked it.
I tried this recipe last night and it was very good. I used up some butternut squash and red peppers I got from my CSA farm program. Loved the bright colors, and I think it would be easy to add a grain (farrow or hull-less barley, for instance) to bulk it up. I’m vegan and am always on the lookout for new recipes. It’s a keeper!
I just need to leave a comment here because girl this is so %$#@n’ good!!!! Thank you for this recipe!! I’m so happy I made a double batch.
I love it, thank you Maxwell!
This was super delicious! First time making a vegetarian chili, and honestly, it was far better than any chili I’ve had with meat. My husband LOVED this so much and had 2 huge bowls. The butternut squash totally makes this recipe and adds just a touch of sweetness to counter the spice. I added a few of my own personal adjustments to the recipe, because time allowed yesterday: I fire roasted (broiler) 4 small poblanos, 1 red and 1 white onion – quartered, and 2 red bell peppers. I then diced those up after removing skins/seeds from the peppers, and any hard bits from onions. I also added cinnamon sprinkle directly to the top, since I like it, and my husband doesn’t on chili. A good squeeze of lime juice was also a great compliment to the heat! I will definitly be using this recipe again. I can see what it has such great reviews. Thanks for the recipe!
I love that, Lindsey! Thank you for sharing your variation, too!
My bf grew butternut squash this year which meant I got one to try :-) After searching recipes, I made the good decision and picked yours! I did not change a thing, had never used butternut squash or chipotle in adobo sauce and wasn’t so sure about the cinnamon… It was delish, the right amount of heat, avocado is a great topping, and the hint of cinnamon is perfection.
Hi – making this recipe tomorrow and wondered if the frozen butternut squash (raw cubed) would work in place of fresh? I have several packages in my freezer that need to be used! I read through all the questions/comments, but didn’t see this one addressed.
Sure! That should work well too. Make sure it’s thawed and any water drained prior to cooking. Let me know how this turns out for you!
LOVED the recipe! Will definitely make again. I checked the squash after 30 min and it was done, but there was too much liquid to turn off the heat. Next time, I will probably cook covered for 15 min, and then uncovered for 20-30. The flavors were perfect! Might even add another can of beans. Pairs perfectly with some cast iron corn bread.
Thank you for your comment, Sarah!
This chili is so good! I’ve made it twice now, but I’ve been having problems with having too much liquid leftover. Should I start with 1C vegetable broth and add more if it looks too dry? Cooking it down much longer makes the butternut squash too tender in my opinion.
Sure! If you like it with less liquid, then adapt to that.
I made this recipe for a work potluck and ended up winning the prize for best main dish! I made a few slight modifications to this recipe; mainly that I cooked halfway the night before. For starters, I cooked all squash, onion, chipotle chili and bell peppers with the seasoning over the stove per this recipe. I also added in some soy chorizo, which is near the tofu at your local Safeway. I thought it added some great flavor and texture. I left that to cool off overnight, and then first thing in the morning, added in the veggies, tomatoes, bay leaf and broth into my crockpot. 2 hours on high did the trick! I did take the lid off the last hour to let excess liquid evaporate. I had some cilantro, green onion, and Mexican cheese for toppings. It was a big hit!
Dear Kate,
Great recipe.
I never expected it to taste that good. Thanks for sharing a really tasty dish!
Greetings from Sweden
I’m happy to hear you loved it, Henrik!
Dear Cookie + Kate, Thanks to this delicious recipe, I won a chili cook off yesterday! Doubled the recipe to have leftovers and it was even better tonight. My kids loved it too. Thanks so much.
Congrats! I love to hear those stories.
Excellent recipe! Excellent flavor, and fantastic step-by-step explanation with appropriately-paired photographs. Thank you so much for sharing!
You’re welcome! Thank you for your review, Nerraj.
I came to your website for a recipe to use our butternut squash and found this. My husband is very into spice and heat and I am not. This was a perfect recipe for both of us! We did omit the chipotle pepper as I knew that would be too hot for me. We used a can of chili kidney beans and a can of black beans and everything else the same. Thank you so much! Your cookbook is on my Christmas list this year.
I’m glad this was the perfect balance for you and your husband! Thanks for your review, Chelsea!
Hello, I made this recipe tonight and followed the measurements/ingredients. It came out extremely watery do you have any idea why? The taste was delicious but it was more like a soup rather than chili.
Really enjoyed this recipe and everyone at my house loved it. To save money and time I subbed frozen butternut squash cubes. They melded into the dish completely, and my daughter who “thinks” she does not like butternut squash loved it.
I halved the chipotles in adobo to make it more kid-friendly but it still had plenty of flavor.
I just made this and it’s so delicious! I only had frozen butternut squash so I simmered it for just half an hour and used a hand blender to blend a little to thicken it up. I upped the amount of chipotle peppers because that smokes heat is amazing!! Also super simple to make. Can’t wait to eat it for lunch tomorrow.
This chili is sooooo yummy! My friend gave me a few butternut squash(es??)from her garden, so I doubled the recipe to give her a batch. I adapted the recipe to our taste without altering the basics of Kate’s original….pintos instead of black beans(that’s what was in the pantry)….1teaspoon smoked paprika instead of chipotle (as Kate recommended. A little smokey flavor goes a long way at our house)…..added 2Tablespoons 100% organic maple syrup. The syrup didn’t make it sweet but added a nice balance to the salt and paprika. Loved, loved, loved the subtle cinnamon and bay leaves in this dish. .
Kate….Your cookbook, Love Real Food, is my new favorite cookbook.
Thank you!
Thank you for sharing your variation, Shirley! I’m excited you are loving the cookbook.
Made this today but also added a chopped up potato to step 1 and a small can of corn to step 2 – absolutely delish!!
Thank you for sharing, Arianna.
Made this yesterday with a few changes. Added a habenero for heat along with red chilli powder. Also sautéed everything and then cooked it in slow cooker for 5 hrs on slow. Mashed it a little at the end. So good. Definitely a keeper! Thanks for sharing this recipe.
You’re welcome, Smita!
AMAZING! I’m trying to eat more plant-based meals and this recipe is so fabulous and filling I didn’t miss the meat in typical chili. Used extra adobe and loved the heat and the layers of flavor. This will absolutely become a staple, thank you Kate — you are so talented!
Thank you, Molly! I appreciate it.
Tried this with sweet potato. It was delicious!
Came out great. I added a chipotle and used green peppers.
Hi Kate!
I have been making this recipe for several years now and it is ALWAYS a crowd pleaser! An absolutely beautiful combination of flavors!! My boss even wanted to serve it at our restaurant!
For those that eat meat, I have found using chicken broth as the main liquid and adding shredded chicken (cheating with a store bought rotisserie) is a wonderful addition!
Thank you for the wonderful recipes you continue to provide! :)
My meat-and-potato husband declared “this was good” after finishing his bowl so I’m giving that 5 stars! I’m trying to have less meat-and-potatoes in our lives so I will definitely make this again. Didn’t make any changes, easy to make and tastes great.
Hooray! Thanks for taking the time to comment, Karen.
This recipe looks awesome and I will definitely be making it soon! The amount of advertising that one has to endure to get to this recipe was extremely frustrating and would certainly prevent me from wanting to visit this site again, even though your recipes look amazing. Disappointing
Hi Paula, I’m sorry to hear you are frustrated by my blog. To be transparent, I provide ads to make an income to continue to bring you great recipes. I do appreciate your feedback! You can always set your browser preferences to display ads or not, in the future. :)
This was a delicious chili. I would serve it to my meat eating guests. I followed the recipe using one tablespoon of the pepper in Adobe sauce and increased the cooked black beans to three cups. Served with all recommended toppings plus sour cream and diced onion. The additions really make this a five star chili. Thank you for this recipe Kate.
Thank you for sharing, Debra!
Hello. I’m finding it hard to find chipotle peppers in adobo sauce (in UK). Would chipotle cooking paste or something else work instead? Thanks!
You could try chipotle spice or smoked paprika possibly!
Thank you! I actually managed to get hold of the peppers in adobo sauce online and the chilli turned out so tasty. Love your recipes!
Just made this for my meat eater husband and he had two bowls!! Said it was delicious and I totally agree! Thank you for such a tasty recipe.
Andrea
This site has become my go-to for meatless meals. Thank you so much from a small.family in Ohio!
This chilli was delicious. The worst part was when there was none left !
This was a great recipe! A lot of flavor and it felt very satisfying. I served w/ greek yogurt, and guac and chips on the side.
I sauteed the veggies in the IP and then used the slow cooker function on low for 8 hours. After 8 hours, I stirred it and added 1 cup of frozen corn. I decided to cook for 1 more hour on slow cooker and it thickened up a little bit.
The leftovers the next day were even more flavorful :)
Thank you for sharing, Emily! I’m happy you liked it.
Used this butternut squash chili recipe with your enchilada sauce and some store bought burritos to make some delicious and very filling enchiladas. Best veggie enchilada recipe I have tried so far. Yum.
I love to hear that! Thank you for your comment and review, Rebecca!
Is the nutritional information per single serving or per the entire yield of 4?
Hi Emily! Here is more on my nutritional information : https://sooka.info/nutrition-disclaimer/%3C/a%3E. It is per serving.
I made this for my daughter who is vegan. It was so good I almost didn’t give it to her ;). I made it again for the rest of my family. Yum!
I’m glad you could all enjoy it, Debbie!
This was excellent! I used triple the chipotle peppers because we are big fans. I think I’d cut down the broth by 1/2 cup so I don’t have as much liquid next time. Otherwise, fantastic flavors!
Does the “Nutrition Facts” chart include the tortilla strips and avacado?
Hi Mary! Yes, it does.