Vegetarian butternut squash chili with beer has the perfect melody of fall flavors. The sweet butternut squash compliments the slight bit of heat from the chili powder as well as the flavor from the beer! Additionally, it is easy to customize and adjust ingredients to your personal taste preference.
This homemade chili is my go to comfort recipe during the colder months. Not only is this beer chili amazing for fall, it is also PERFECT for football season! Pair it with some vegan buffalo cauliflower wings, air fryer garlic knots and white bean buffalo hummus for the ultimate game day spread!
One of my favorite things about chili is how easy it is to customize your bowl with toppings! Add a dollop of nonfat Greek yogurt, freshly diced red onion and avocado, cilantro and a few dabs of hot sauce (I also use these toppings for sheet pan sweet potatoes & black beans).
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Why You'll Love This Recipe:
- Vegetarian chili is full of plant based protein and fiber due to the beans! It’s a classic, comforting meal made to be shared with friends!
- It’s easy to customize your bowl. Add your favorite toppings such as a dollop of Greek yogurt, diced red onions and cilantro.
- This fall vegetarian soup is also vegan friendly! Simply leave off any non-vegan toppings.
Ingredient Notes
- Olive oil - for sautéing the veggies.
- Butternut squash - this squash is in season during the fall and winter months. You can also use acorn squash or even sweet potatoes if you can’t find butternut squash.
- Onions - I like to use yellow onions for the recipe.
- Beer - use a beer you enjoy drinking. If you do not consume alcohol you can omit the beer and replace it with more vegetable broth.
- Tomatoes - use a combination of whole peeled tomatoes and tomato sauce to thicken it up a bit. If you’re not a fan of tomato chunks feel free to use crushed tomatoes in place of whole.
- Vegetable broth - I like to use reduced sodium broth to help control the salt levels.
- Spices - salt, oregano, cumin, chili powder, cinnamon and cocoa powder!
- Beans - use 3 cans of any beans you would like. I recommend using no salt added beans. Black beans and cannellini beans are my go-tos for this recipe.
- Toppings - add your favorite toppings on your chili bowl! I recommend diced red onion, Greek yogurt (or sour cream), cilantro and a dash of hot sauce!
Substitutions & Variations
- Thicker - use an immersion blender to blend some of the chili after it cooks! It will thicken up in no time. It will also be a bit thicker the next day.
- Gluten free - use a gluten free beer or simply leave out the beer.
- Vegan - the chili itself is vegan, but make sure to use vegan cheese or vegan sour cream for the toppings.
- Squash - feel free to use acorn squash or even a sweet potato in place of butternut squash.
- White bean chili - only use white beans (think cannellini, great northern or garbanzo)!
- With quinoa - stir in a cup of cooked quinoa to add even more plant based protein!
- Without whole tomatoes - use another 8 oz can of tomato sauce. Or use diced tomatoes!
Step by Step Instructions
Add the olive oil to a large pot or Dutch oven over medium heat. Add the onions, butternut squash, oregano, cumin and ¼ teaspoon salt. Sauté 8-10 minutes until onions are translucent.
Add the beer, vegetable broth, tomato sauce, whole peeled tomatoes, chili powder, bay leaves, cinnamon, cocoa powder and 1 ¼ teaspoon 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, stirring occasionally.
Uncover, and add the beans. Remove the bay leaves. Simmer for another 10 minutes. Top off each bowl with your favorite toppings. Enjoy!
Hint: Buy pre-cut, cubed butternut squash to save time. It takes me about 10 minutes to break down a full butternut squash. If you do buy a whole squash and need further instruction on how to cut it into cubes please reference my butternut squash fries recipe.
Tips and Tricks
Whole peeled tomatoes can be a bit chunky in the chili! To help them break down, try using a pair of kitchen scissors! You can open the can and start chopping them up right in the can if desired. Alternatively, simply mush them up with the back of a wooden spoon after they have cooked down.
Not a fan of tomato chunks? Swap in a 28 oz can of crushed tomatoes in place of the whole peeled tomatoes. No chunks in sight!
Vegetarian butternut squash chili actually tastes even better the next day as leftovers. The flavors marinate together overnight and the chili thickens up a bit.
Adding Beer to Chili
While adding beer to chili is not a requirement, it does add depth of flavor and pairs nicely with the sweet squash and spices. I recommend using a beer you enjoy drinking.
There are several types of beer and each will add different flavor notes! For example an IPA will add hoppier flavors than a lager, while a stout will have a richer, slightly creamy flavor. This is a fun way to add a bit of variation to the dish!
Storing & Freezing
Store this fall chili in an airtight container in a fridge for up to 5 days. Store any leftover toppings in a separate container until ready to serve.
If you’re not going to consume beer chili within 5 days I recommend freezing the chili in an airtight container for up to 3 months. Try freezing half of the chili for a later date! This works well if you are cooking for 1-2 people.
Frequently Asked Questions
Try subbing in acorn squash or sweet potatoes! They are both similar in texture and emulate the sweetness you get from butternut squash.
The skin on butternut squash is edible so peeling the squash is entirely your preference!
Add beer to your chili after you initially saute the vegetables. This will help deglaze the pan and you can scrape off any bits stuck to the bottom of the pan. Add beer to chili to increase depth of flavor.
Vegetarian Butternut Squash Chili with Beer
Ingredients
- 1 tablespoon olive oil
- 2 yellow onions diced
- 2 cups butternut squash cubed
- 1 ½ teaspoon oregano
- 1 ½ teaspoon cumin
- 1 ½ teaspoon salt
- 3 cups low-sodium vegetable broth
- 1 (12 ounce) can of beer
- 1 (8 ounce) can tomato sauce
- 1 (28 ounce) can of whole, peeled tomatoes
- ¼ cup chili powder
- 2 bay leaves
- ¼ teaspoon cinnamon
- 1 ½ tablespoon unsweetened cocoa powder
- 2 (15 ounce) cans cannellini beans (low sodium)
- 1 (15 ounce) can black beans (low sodium)
Optional Toppings:
- Red onion diced
- Avocado diced
- Non-Fat Greek yogurt
- Cilantro chopped
- Hot sauce
Instructions
- Add the olive oil to a large pot or Dutch oven over medium heat. Add the onions, butternut squash, oregano, cumin and ¼ teaspoon salt. Sauté 8-10 minutes until onions are translucent.
- Add the beer, vegetable broth, tomato sauce, whole peeled tomatoes, chili powder, bay leaves, cinnamon, cocoa powder and 1 ¼ teaspoon 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 cannellini beans and black beans. Remove the bay leaves. Simmer for another 10 minutes. Top off each bowl with your favorite toppings. Enjoy!
Notes
- If you don't like chunky tomatoes replace the whole peeled tomatoes with crushed tomatoes
- I recommend using a beer you enjoy drinking! Different styles of beer will add flavor variations.
- The chili itself is vegan. Use vegan toppings to keep it vegan if desired.
- For a thicker chili, use an emulsion blender to blend some of the chili.
Em says
I think this is my favorite fall chili! It is so hearty and tastes wonderful!
Elisabeth says
We really love it but we thought ¼ cup chili powder was a bit to much.
Emily Toshiko says
Thanks for leaving a comment Elisabeth!Sorry the chili powder was too much. I would recommend cutting it back to 2 to 2 1/2 tablespoons next time if you want to use less. Thanks!
Cathy says
Delicious, healthy version of chili! I used an emersion blender to thicken it up a bit. I love the toppings, especially the avocado, red onion and greek yogurt. It is a keeper!
Emily Toshiko says
Thanks for the feedback! I'm happy you enjoyed it so much 🙂