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
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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
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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.
Good morning. I have made this several times and all love it. My question is I have 1 lb. of the squash leftover from another recipe and wonder if I can add a sweet potato to make up the difference to 1.5 lb. of squash and potato. Your thoughts on this. And thanks. Really like your site
Sure, you can try it! Let me know what you think.
Love this chili so much I’m going to make a big batch and freeze it. Question – how would you recommend cooking the onions and the squash when you’re making a double or triple lot of chili? I’m figuring that if I try cook them all together the pan will get crowded and was thinking of perhaps browning the squash in the oven?
I would follow the same instructions, even if you increase the recipe size. I’m happy you enjoy this chili so much!
Hi Kate!
Thanks so much for this recipe. I’ve been making the vegetarian version for the last 2 years, and it also makes a great base for a meat-based chili too! It’s absolutely DELICIOUS.
Please never posting such amazing meal ideas; they’re incredible.
Cheers,
Grace