Dinner

Butternut Squash Chili with White Beans Recipe

ByNaomi Fletcher December 5, 2025December 5, 2025

Introduction

This butternut squash chili with white beans is a cozy, flavorful dish perfect for chilly days. Packed with tender vegetables and warming spices, it’s an easy and satisfying vegetarian meal.

This image shows a close-up of a bowl filled with warm stew. The stew has bright orange cubes of squash or pumpkin that take up most of the space, mixed with small white beans scattered throughout. The liquid base is a rich red color from the tomatoes, visible as chunky pieces and smooth broth. Scattered green leaves of fresh cilantro sit on top, along with some small green seeds or spices. Two wedges of light green lime rest on the edge of the white bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 medium butternut squash, peeled and diced into 1/2-inch cubes
1 red bell pepper, diced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1 (14-ounce) can diced tomatoes, with juice
2 (14-ounce) cans white beans, rinsed and drained
2 cups vegetable broth
Salt and freshly ground black pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Step 2: Stir in the minced garlic and cook for another 1 minute, until fragrant.
Step 3: Add the diced butternut squash and red bell pepper to the pot, stirring to coat in the oil and onion mixture.
Step 4: Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper if using. Stir well to evenly coat the vegetables with the spices.
Step 5: Pour in the diced tomatoes with their juice, white beans, and vegetable broth. Stir to combine everything.
Step 6: Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 25–30 minutes, or until the butternut squash is tender.
Step 7: Season the chili with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
Step 8: Serve the chili hot, garnished with fresh cilantro and lime wedges on the side.

Tips & Variations

For extra richness, stir in a splash of coconut milk before serving.
Swap white beans for black beans or pinto beans for a different texture and flavor.
Add corn or diced zucchini in step 3 for more vegetable variety.
If you prefer a spicier chili, increase the cayenne pepper or add a chopped jalapeño with the onion.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if it thickens too much. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a white bowl filled with a chunky soup showing 3 main layers: large bright orange cubes of pumpkin, small white beans, and red tomato pieces, all mixed in a thin red-orange broth. Green chopped cilantro leaves and whole green seeds or spices are sprinkled on top, with two lime wedges resting on the edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegan?

Yes, this recipe is naturally vegan as written, using vegetable broth and no animal products.

What can I serve with this chili?

This chili pairs well with warm cornbread, rice, or a simple green salad to round out the meal.

Naomi Fletcher