My husband loves everything about fall — pumpkin spice lattes, pumpkin pie, pumpkin cookies, and especially butternut squash. We’re helping manage a chili cookoff this year, and since we’ll be there anyway, we figured — why not bring some chili of our own?
I know at least one person attending is vegetarian, so I thought, why not make a vegetarian chili? Naturally, I asked my favorite AI chatbot for the best ever vegetarian butternut squash chili recipe. It’s mild on spice but full of flavor — sweet, smoky, and hearty. If you like a little heat, you can easily tweak it and make it your own.
Here’s that recipe — a vegetarian (and easily vegan) butternut squash chili that many people call “the best ever,” perfectly balancing sweetness, smokiness, spice, and umami. I’ve also included tips and variations so you can adjust it to your taste.
2 Tbsp olive oil (or another neutral oil)
1 large yellow or sweet onion, diced
1–2 bell peppers (red, orange, or yellow), diced
3–4 cloves garlic, minced
1 small to medium butternut squash (about 2½–3 lb), peeled, seeded, and cut into ½-inch cubes (≈ 4–5 cups)
1 (15 oz) can fire-roasted diced tomatoes (with their juices)
1 (15 oz) can crushed tomatoes or tomato sauce (or another diced tin)
2 (15 oz) cans beans (black beans, kidney beans, pinto, or a mix), drained and rinsed
2–3 cups vegetable broth (or more, depending on the consistency in you like)
1 Tbsp chili powder (or more, to taste)
1 Tbsp ground cumin (originally 1 tsp)
½ tsp smoked paprika
¼ tsp ground cinnamon
¼ tsp chipotle powder (or ½–1 chipotle in adobo, minced)
Salt & freshly ground black pepper, to taste
2 tsp cocoa powder or a small square dark chocolate (to deepen flavor)
Lime juice and fresh herbs (cilantro) to finish
Toppings: diced avocado, chopped green onions, vegan sour cream or Greek yogurt, tortilla chips or strips
Instructions
Prep squash & veggies.
Peel, seed, and cube the butternut squash into roughly uniform ½-inch cubes (so they cook evenly). Dice onion, bell pepper, mash or mince garlic.
Sauté aromatics.
In a large Dutch oven or heavy pot over medium heat, warm the oil. Add onion and bell pepper, sauté ~5–7 minutes until softened and translucent. Add garlic and stir another ~1 minute (don’t let it burn).
Add spices.
Stir in chili powder, cumin, smoked paprika, cinnamon, and chipotle (if using). Toast them with the veggies for ~30 seconds to “wake them up.”
Add squash, tomatoes, beans, and liquid.
Add the butternut squash cubes, fire-roasted diced tomatoes, crushed tomatoes, drained beans, and about 2 cups of vegetable broth (or enough to nearly cover the mixture). Stir gently to combine.
Simmer.
Bring to a gentle boil, then reduce heat to simmer (low to medium-low). Partially cover the pot, stirring occasionally, for ~25–35 minutes, or until the squash is tender (can be pierced with a fork). If it gets too thick, add more broth or water.
Finish & adjust.
At this point, taste and adjust salt, pepper, and spice. If you used cocoa or chocolate, you can stir it in now (a small amount goes a long way). Add a squeeze of lime juice for brightness. If you like a little creaminess, mash a few squash cubes against the side of the pot and stir them in.
Serve with toppings.
Ladle into bowls and garnish with diced avocado, green onions, cilantro, tortilla strips or chips, and a dollop of vegan sour cream (or regular, if not vegan). Serve with warm cornbread, rice, or crusty bread.
The butternut squash adds a natural sweetness and creamy texture as it softens, balancing the chili heat.
The fire-roasted tomatoes bring a bit of smoky char flavor.
A touch of cinnamon and/or dark chocolate/cocoa adds complexity and depth (without making it sweet).
Chipotle or chipotle powder gives a smoky heat that complements the squash.
Lime juice at the end brightens the whole dish and cuts through richness.
Letting it sit (even better the next day) intensifies the flavors.
Vegan / plant-based: Use vegetable broth, vegan sour cream / cashew cream, etc.
Spicier version: Add extra chipotle, jalapeño, cayenne, or hot sauce.
Bean swap: Use whatever beans you have — pinto, white beans, or a three-bean mix.
Roasted squash option: Roast the squash cubes in the oven (on a sheet with a bit of oil, salt & pepper) until just tender and slightly caramelized. Then add them into the chili later. This adds a nice caramelized flavor.
Make it in a slow cooker: After sautéing onions, peppers, and spices, add all to a slow cooker and cook on low 4–6 hours or until squash is tender.
Make ahead / leftovers: Chili often tastes better the next day. Store in airtight containers and reheat with a splash of broth.
Freezeable: This chili freezes well in portions for later.
Ironically, Chat, which can't cook or taste said this...
This is my go-to “best ever” vegetarian butternut squash chili — hearty, full of flavor, and satisfying even for non-vegetarians. If you like, I can send you a printable version or convert it to slow-cooker or Instant Pot style. Do you prefer one of those?