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Bowls of butternut squash chili

Butternut Squash Chili

  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x


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
  • Toppings:
  • Red onion 
  • Avocado
  • Non-Fat Greek yogurt
  • Cilantro
  • Hot sauce


  1. 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.
  2. 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.
  3. Cover and bring to a boil. Once the chili begins boiling, drop the heat to medium low, cover and simmer for 30 minutes.
  4. 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. 

Keywords: butternut squash chili