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.
Just made this tonight with some subs. StillYummy! Subbed a yellow onion (out of red) and one can pinto beans, didn’t have 2 black beans, & one orange bell pepper (didn’t have two red). And used frozen butternut squash, fresh not available. Still delicious with fried corn tortillas and diced avacadoes! Thank you for this. I was looking for something else not pasta!
I’m glad you were still able to enjoy it, Yvonne!
How would you modify this recipe with meat?
Hi Paige, sorry to disappoint but I’m a vegetarian so I don’t have guidance there.
Great taste, but oh the heat! I don’t know what your chili powder is like over there, but here in NZ 1 tablespoon would burn my eyeballs. I used a heaped teaspoon and needed to filter off the liquid halfway through and remake with fresh vegetable stock and crushed tomatoes as it was way too hot. Next time I make it I’ll use 1/2 tsp chili powder and 1/2 tsp chipotle powder and see if it satisfies my heat level.
Hi Ross, yes chili powder can vary a lot.
I realise this post dates a while back but I thought I’d chime in anyways. I’m originally from the US but have lived in Australia for 15 years. Here in Australia chilli powder is only ever pure ground hot chillis – I’m guessing it’s the same in NZ? Masterfoods in Aus has a Mexican Chilli powder that’s more like American chilli powder, a mixture of chilli and other spices and herbs – not pure chilli like it is down under.
Hi Kat, the chilis do vary! They aren’t quite as hot in the US.
Wow this soup is not only the prettiest looking visually of any soup I can think of but it tasted absolutely month wateringly delicious ! Ten out of ten here . Thank you for sharing this recipe . Bonus because it is so nutritious too !
I’m happy you enjoyed it, Sue! Thank you for your review.
I made this today and the chili was excellent. I topped it with guacamole instead of just plain avocados, and that was superb too. I left out the chips because we didn’t need the carbs. Otherwise, I am giving it 5 stars because the basic recipe is a keeper!
My husband and I loved this recipe. I doubled the chipotle. I always use bean broth instead of vegetable broth, since I cook my beans from scratch. I’m a member of a bean club, so I always have dried beans on hand.
This was the perfect early Fall dinner! The butternut squash just came into my local market and they looked so perfect I had to do something with them. This was the first thing I cooked with them for the season. It was great! Didn’t change anything.
Yes, a great fall dinner! Thank you for sharing.
I was skeptical but this ended up delicious. For my daughter I mixed in ground beef but it was a lot of Veges in there and she loved the flavors. I kept mine original. Definitely cook it until it condenses. The flavors meld and taste amazing… like fall.
Hey Kate!
I stumbled across this recipe today and am intrigued. I need to eat healthier but do not (more like cannot) eat cooked vegetables or beans. It is tough being so picky. I am wondering about your thoughts on this tweak to the recipe: at some point, when the butternut squash is cooked through, pureeing it then adding browned tempeh instead of the beans.
My husband LOVES chili so I am always on the lookout for something I might eat too.
Looking forward to your feedback!
Has anyone tried to add acorn squash to this recipe, in addition to butternut squash? Perhaps roasting it and then adding?
Did you try it? How did it work out?
It was delish!! I left the skin on the acorn squash and it added a nice texture to the chili.
I made the recipe for probably the third time today and it came out delicious! I served it with fresh jalapeño buttermilk cornbread and some lime wedges to go with the avocado.
That sounds delicious, Katherine! Thank you for sharing.
I am making this in the Uk right now for girlfriends coming to dinner. It looks and smells amazing. Managed to get the chipotles in adobo sauce through Amazon over here.
So good! Decided to make this on a whim, and I am not disappointed. I got the “Paul Hollywood handshake” from an approving household.
Followed the recipe to a T, but it didn’t take and it’s watery. I wonder what I did??
I’m sorry to hear that. How long did you let it simmer?
Unbelievably delicious. I partially stick blended at the end for consistency. Even my super picky teen loved it!
I’m glad you loved it, Sheena!
I made this for the first time this evening. It was wonderful! I made one addition: I chopped up three of the canned chipotle peppers, seeds and all, and stirred them into the finished chili. It added significantly more chipotle flavor and heat, which I really liked. I will make this recipe again and again.
Wonderful, Fredrick! Thank you for your review.
I really enjoy your blog and gave my husband and two dear friends Love Real Food as a Christmas gift. We have made a pact to try at least one new recipe a month from the book, and share our thoughts. Our own “cook it book club”.our first recipe: Butternut Squash Chipotle Chili, critique: fabulous!! A few minor substitutions green instead of red peppers, served over brown rice. Sautéed the veggies as in the recipe, then turned on the slow cooker function as we had to leave the house- 2.5 hours on low resulted in a perfectly cooked stew.Yum!
That sounds like a fun idea! Thank you for sharing, Dagmar.
This is my favorite new recipe. I’ve made it twice, and my guests have wanted me to share the recipe. I processed a whole can of chipotle peppers with adobe sauce instead of scooping out just the sauce. That was my only variation on the recipe. The spice measurements are perfect.
Thank you for sharing, Fredrick!
It’s a cold foggy day in northern France so I fancied making a chilli and I stumbled across your one and boy am I glad I did!
I added chopped butternut squash, frozen soya mince and a mixed tin of carrots and peas. It has a lovely warm spicy kick to it and will definitely become a firm favourite!
Than you very much for the inspiration
You’re welcome, Danny! I’m glad you enjoyed it.
Absolutely delicious! Followed the recipe as written. Used about 1 Tbls. chipotle in adobo sauce. Smoked paprika could easily be substituted. Added 1 tsp. coarse kosher salt at the end. Served with tortilla chips (store bought), sour cream, avocado and cilantro. Could easily skip the sour cream if vegan. The avocado adds a rich flavor. There’s a nice sweet note that is balance with the smokiness of the chipotle. The cilantro makes it perfection. Will make again.
This was my second recipe from Cookie & Kate. Both were winners and I am looking forward to trying more recipes and eating more veggies. Thanks!
Making this for dinner tonight. Had to sub crushed tomatoes for the diced and water for the vegetable stock. So excited though.
I hope you loved it, Amanda!
I have made this recipe a few times now since I discovered it here about a year ago… We love it and it’s one of our favorites. We skip the peppers and chili, though. Tastes best with a buttered slice of bread! Thank you for this recipe!!
You’re welcome, Sabine!
Totes loved it. Made with a white onion still great. I did immersion blend a lot of the big chunks of tomato and butternut squash. Makes it soups special!
Made this so many times love it
Great to hear, Marc!
This was delicious. I had to substitute smoked paprika for the chiles in adobe sauce which was disappointing but it was still great. I have found the chiles in adobe sauce in the past and have frozen what I didn’t use, but couldn’t find them today. I want to try it again with the chiles because I love their flavors and heat. I did add a little cayenne for heat..
I’m happy you were still able to enjoy it, Jan!
Hello, Kate. I made this chili tonight and my husband loved it. He rated it a 10 for vegetarian recipes.
Thank you for the link with directions on chopping butternut squash. I couldn’t believe how well the directions worked. I didn’t chop the squash pieces small enough but that is on me. I never thought about freezing leftover chipotle. I am learning so much about cooking vegetables from your cookbook.
Thank you, Elizabeth! I’m delighted you enjoy it.
Kate this looks delicious but it’s not “real” chili. Looks like you’re a vegan but I make a mean venison chili so I will be “sweetening” the deal some. But I must say that this looks like a excellent base to start with. Can’t wait to try it! Thanks! (The tomato soup and ratatouille look very yummy too!)
I’ve made this about 10x now, and it’s always delicious. I typically use a large can of crushed tomatoes and add a bit of water to give it a bit more broth. The chipotle flavor is just so good and I love that it’s an easy way to eat a lot of veggies.
Thank you for sharing, Makenzie!
Hi Kate, this chili is sensational. I live in Germany and family and friends love it. The last time i made it I served it with your corn bread, also great, since tortillas are hard to come by here. One question, could you give the approximate amount of squash in cups, please. Thanks so much, I love your blog, Ruth
Great to hear, Ruth! Thank you for your review.
awesome recipe! does the nutritional info include the tortila strips?
Hi Adam! It includes all the ingredients listed in the recipe & shown in the pictures. I’m glad you loved it!
I have a 16month old who struggles with spicy foods. My husband and I are struggling with this since we LOVE spicy food and unfortunately, even adobe sauce is just too much for him. Would just using smoked paprika instead of the adobe sauce be an ok substitute in this receipe? (if so, what would you recommend as a starting point) The chili powder will probably be the right amount of spice for him alone (if not too much) so i don’t want to over do it but also, don’t want to loose the flavor profile.
Thanks for the help, love the blog!
Hi! You could decrease to just omit it. I do use smoked paprika in my veggie burger as an alternative to adobe so that may work. Let me know if you try it.
I’ve made this chili every fall since it was first posted – doesn’t feel like the season without it! Such a great recipe.
I love that! Thank you for sharing, Jess.
Just made this tonight. Added a little over 1 tablespoon of the chipotle — so spicy! I loved it, and so did my family. I made cornbread inside of the tortilla chips and it went perfectly. Added the avocado on top, but the real star of the show was the butternut squash. I never cook with it but that’ll have to change now. It was so flavorful. The cinnamon blended nicely with the chipotle to make a smoky, delicious chili!
Hi, I think it does but wanted to double check – can you freeze this?
Hi! This should freeze well. Let me know if you try it!
This is the second time I’ve made this. It’s delicious. I used dried black beans this time so I added more liquid. It looks and smells great! Thank you!
You’re welcome, Carol! Thank you for your review.
Delicious! Served over rice. Will
Definitely make again.
Great to hear, Melissa! I appreciate your review.
Just made this in the Instant Pot (once I got to the stage where it needed to be simmered I put the lid on and set to pressure cook for 35 minutes with slow release). I used chipotle paste, and it came out beautifully. I think it will be even better tomorrow! A great recipe I’ll be making again I’m sure!
I know others will find that helpful, Christa! I appreciate your review.
Great instant pot hack for RV cooking! I’m loving reading all the wonderful reviews of this vegetarian chili… so excited to make it.
Happy to hear it worked well, Tina!
Corn tortillas were sold out at my local stores, but otherwise made it exactly as written. Delicious.
Not that it needs it but I may try adding cocoa powder the next time.
My friend is allergic to onion. Can you suggest a substitute?
You can omit if you prefer.
This recipe is awesome! Only down side is that I need to use two pots to make a batch large enough to last me for lunches all week. I love that the recipe is versatile, too. For example, I added more veggies and beans (zucchini, carrots, peas, 4 cans of beans) and much more seasoning to account for the extra ingredients ;-) The cinnamon is a stroke of pure genius, by the way. I usually eat it with some triscuits or cornbread. Any way you eat it, I think it’s delicious. Great job with this recipe!
Thank you, Nicole! I appreciate your review.
Hi, I need nutrition information please.
Hi Leslie, it’s below the notes section of the blog.
Delicious! I couldn’t find the chipotles in adobo so I used a small tin of diced green chiles and some paprika. I also swapped one can of beans for kidney instead (personal preference). I topped with lime juice, avocado, and some shredded cheddar. Perfect kick off to the Fall/Winter recipe season.
Great soup to start the fall season! Thank you for your review, Kerri.
This just became our go-to chili. So flavorful. You can play with the amount of adobe chilis and spices to serve your need of heat.
The aromatics are just as powerful as the taste.
I added some jalapeño and diced green chilies for a little more color and zip.
Great to hear, Eaglelorty!
Second time making this…and we love it. Need to double the recipe!
This is my favorite chili recipe. The butternut squash I bought was bigger than i needed, but I put it in anyway. I added another can of black beans and a little more broth. It was still delicious!
Great to hear, Carol!
Are all these recipes in your current cook book?
The cookbook has its own recipes. There are a few that cross over, but not many.
This chili is exactly what we needed today as it starts to snow. I used Hungarian paprika vs the chipotle pepper and it had a very nice after heat. I used what I had on had for beans and that was black and cannellini. Such nice flavor. It’s a keeper.
I have made this recipe so many times, I have lost track. It’s so good that I have enthusiastically recommended it to many of my friends and family. I don’t know why it took me so long to leave a review. This is a must try recipe for both vegetarians and meat eaters alike. I am vegetarian, but every time I make this, the omnivores devour it! Thank you so much for your creative vegetarian recipes!
Hooray! I love to hear that, Pamela.
I finally made this and WOW. I’ve had plenty of vegetarian chilis that are decent, and some less so, but this is honestly the best I’ve had. I had sweet potatoes at home so I use those instead of the butternut squash, and they added an unexpected sweetness that I ended up loving.
I took some into work to share with two friends who are trying out a more plant-based/several-days a-week-meatless diet and they went crazy for it and both asked me for the recipe.
I added several more teaspoons of adobo at the end and added a little grated sharp cheddar on top but other than that I made it pretty much as the recipe stated. I used an immersion blender so I blended it a bit more than the recipe called for, but it was still amazing. Definitely making this again.
Great to hear, Stacy! Thank you for your review.
Made this for a Superbowl party a couple days ahead as I think chili always tastes better when it ‘ages’ for a day or two. Delicious recipe! A couple of tweaks – since there would be mostly meat eaters there, I added a package of soyrizo (vegan chorizo) which really added to the traditional chili texture. Plus adds to the spice! Also a small can of corn and 1 can black and 1 can pinto beans. Definitely will be my chili recipe for a crowd!
Great to hear, Alison! Thank you for your review.