A hearty and satisfying vegetarian chili full of smoky flavors and sweet butternut squash – perfect for vegetarians and meat eaters alike.
I could pretend that I’m sharing a chili recipe because there’s still snow on the ground and I’m rebelling against spring but truth be told: I eat chili year round. From my classic Beef Chili with Black Beans to my Sweet and Smoky Turkey Chili, you name it – I love it. In fact, whenever I make chili I freeze half for a rainy day.
Chili is one of my favorite go-to healthy meals because it is jam packed with flavor and nutrients. The power due of protein and fiber from the beans and veggies are the very reason a little goes a long way and you’ll find yourself satisfied and full after just one bowl. Of course if you have a second or third, who am I to judge?
Butternut squash is meaty and delicate all at the same time which is why I love using it to beef up this vegetarian chili. Sweet potatoes work well too if you happen to have those on hand. Like it spicy? Be sure to leave the seeds in the chipotle peppers in adobo – that is where all of the heat comes from. Feel free to get crazy and add 3 peppers instead of 2!
Don’t forget the toppings – that is my favorite part! On any given day, I’ll add diced avocado, shredded sharp cheddar or homemade baked tortilla chips. And we already know how much I love to garnish with cilantro and jalapeños….
Your spoon is waiting.
- 1 medium onion - diced
- 1 red pepper - seeded and diced
- 14 oz fire roasted diced tomatoes
- 14 oz kidney beans - drained and rinsed
- 4 cups butternut squash - peeled and diced
- 2 cups vegetable or chicken broth - low sodium
- 1 cup corn - fresh or frozen
- 3 cloves garlic - minced
- 2 chipotle peppers in adobo - minced (remove seeds to lower heat)
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- salt and pepper to taste
- Place all ingredients in your slow cooker and heat on High for 4 hours or Low for 8 hours.
- Garnish with scallions, Greek yogurt, cilantro or crushed tortilla chips.
Want more delicious gluten free recipe ideas? Head on over to the Udi’s Gluten Free Community for more delicious recipes!
I love butternut squash! Love it! This soup looks great!
Me too!!! I eat it year round.
Oooh, I love butternut squash in my chili. This looks wonderful!
Oddly enough I hadn’t used it before – so good!!!!
Looks fantastic, Liz
I love chili too!! I also love butternut squash and chipotles in adobo. Great combo!!
Thank you my friend!! I know you like spice!!
This looks so good, I really just thought about licking the screen. Then I mentally combed through my pantry, and I have now decided I need to head to the store. Chili is a big fave in our family and this one looks fantastic.
I would never judge you for licking the screen!! PS: Congrats on the FoodBuzz shout out yesterday! Loved seeing that in my inbox!!!
I love, love, love chili – this is a great combo of flavors and textures!
Thank you so much – I love all things smoky!
come and make this for me, mmk?
Would if I could!!
I am right there with you. Chili is the best because you can throw everything in, walk away and then have a meal for not only one night but the future. It’s so easy to change it up too. Great recipe!
EXACTLY!!
Sounds like you and I are two peas in a pod. I’m a big chili fan from way back in my Weight Watcher days. You can add all kinds of ingredients to come up with a satisfying stick-to-your-ribs meal.
Exactly!!! I love healthy meals that don’t taste healthy.
Oooooh, my. That DOES look tasty!!
I’m thinking it would be amazing to use as a topping over a baked sweet potato, sling with a dollop of Greek yogurt and a sprinkling of scallions or chives! 
Lol-*along, not sling. Dang autocorrect!
I shared a similar recipe on Huffington Post actually! Sweet Potatoes Stuffed with Black Bean Salsa: http://www.huffingtonpost.com/liz-della-croce/sweet-potatoes-stuffed-wi_b_2598776.html So good!!
Ooo, I love veggie chili! I’ll have to try this one soon- love the addition of butternut squash!
Thank you Whitney!! Let me know what you think!
I just love butternut squash
this looks awesome!
Thank you doll!!
I roasted a large butternut squash last week, now I know what to do with part of it. 2 person family, so I will just have to make a smaller batch, thanks!
Oh great! Enjoy!
This is my first time on your site. Let me first congratulate you on your weight loss.
You were a lovely bride at your heavier weight, but you look marvelous, darling, at your new weight. Yes, a slow cooker is my friend. I becoming a bit of a squash nut in regard to my soup. So I think I have a bingo with this recipe.
Thank you so much for your kind words!!!
I was so excited to try this recipe as I recently started eating vegetarian about 5 months ago. I followed your recipe down to the letter, and after 4 hours of being cooked in my crock pot on high, it looks like soup? It’s incredibly watery and I even tried cooking it with the lid off for the last hour and a half, yet it still is so soupy. Not the thick chilli I am use to eating. Am I missing something here? Could this be because of the 2 cups vegetable stock? I’m very curious to know what could have gone wrong and how to correct it.
Oh no… I’m so sorry this didn’t turn out for you Melissa! Did you substitute any of the vegetables or use any frozen vegetables? I know that can add more water. If that’s the case then yes, you can skip the veggie broth. Please let me know if this helps at all!
Can I sub acorn squash for the butternut?
Absolutely!