Butternut squash chili is the perfect soup to warm you up on a cold day! This recipe is loosely based off a turkey chili recipe my mom makes. I wanted to create a plant-based version, and so butternut squash chili was born! It’s packed full of healthy veggies, and lets not forget about the toppings! My favorite toppings are a dollop of nonfat Greek yogurt (totally not vegan), freshly diced red onion, cilantro and a few dabs of hot sauce (I also use these toppings for sheet pan sweet potatoes & black beans). I love how easy it is to customize your bowl with your favorites!
Butternut squash chili makes enough for 6-8 servings and will take about an hour to make. It may seem like there are a lot of ingredients, but do NOT be intimidated; you probably have most of them already in your pantry. I love making soup because it’s so easy to throw together! Serve this up with some freshly made crusty bread and you’ve got yourself a healthy, hearty delicious meal!
Additionally, this chili tastes even better the next day as leftovers! Letting it sit overnight really gives it that extra time to allow the flavors to combine. When I make butternut squash chili, I usually freeze half of it. I love being able to pull it out of the freezer whenever I’m craving something cozy and delicious!
Sauté the onions, butternut squash, oregano, cumin and a pinch of salt until the onions are translucent. Next, add the vegetable broth, whole peeled tomatoes, tomato sauces, beer, chili powder, bay leaves, cinnamon, salt, and cocoa powder. Cover and bring it up to a boil. Once it begins to boil, reduce the heat to medium-low, keep it covered and let it simmer for 30 minutes, stirring occasionally. Uncover and add the black beans and white beans. Let it simmer for 10 more minutes. Top off a bowl with diced red onions, cilantro, non-fat Greek yogurt and hot sauce! This is going to knock your socks off. Enjoy every bite, you’ll be wanting more!
Comment below what your favorite butternut squash chili toppings are! Make sure to follow Toshi’s Table on Instagram and Pinterest if you have not done so already. Thank you so much for being a part of my food journey! Happy eating!
Butternut squash chili is comforting, tasty and will have you coming back for more!
1 tbsp olive oil
2 yellow onions, diced
2 cups butternut squash, cubed
1 ½ tsp oregano
1 ½ tsp cumin
1 ½ tsp salt
3 cups vegetable broth
1–12oz can beer
1–8 oz can tomato sauce
1–28 oz can whole, peeled tomatoes
¼ cup chili powder
2 bay leaves
¼ tsp cinnamon
1 ½ tbsp unsweetened cocoa powder
2–15 oz cans white beans
1–15 oz can black beans
Non-Fat Greek yogurt
Add the olive oil to a large pot or Dutch oven over medium heat. Add the onions, butternut squash, oregano, cumin and ¼ tsp salt. Sauté 8-10 minutes until onions are translucent.
Add the vegetable broth, beer, tomato sauce, whole peeled tomatoes, chili powder, bay leaves, cinnamon, cocoa powder and 1 1/4 tsp of salt. Use the back of a wooden spoon to help break up the whole tomatoes.
Cover and bring to a boil. Once the chili begins boiling, drop the heat to medium low, cover and simmer for 30 minutes.
Uncover, and add the white beans and black beans. Remove the bay leave. Simmer for another 10 minutes. Top off each bowl with your favorite toppings. Enjoy!
You can also use kitchen scissors to cut the tomatoes up while in the can before you add them.
I recommend using a beer you enjoy drinking! I usually use an IPA.