≡ Menu

Butternut and Bean Chili {Recipe}

The first pot of chili of the season is always a noteworthy occasion. I’m one of those people who has a required low temperature before I’ll start making things like soup, stews and chili. With temperatures dipping down into the 30s in Charlotte recently, it was definitely time for a pot of my favorite chili.


I have been making this butternut squash and bean chili for several years now and I have to say that it’s now my favorite chili, even over the traditional meat variety.


It’s so chock full of butternut squash and two types of beans that you don’t even miss the meat. When I serve it to people I usually have to point out that it’s meatless because it’s that good and hearty without it! The presentation of the chili is beautiful with rich, bold colors that are perfect for fall. Bonus…it’s not only vegetarian but the base recipe (sans the delicious cheese and sour cream toppings) is vegan.


While the recipe does require a couple of hours to cook, it’s easy to prepare. After a little sautéing of onion, peppers and garlic you dump all the other ingredients in and let it do its thing and simmer. The leftovers keep extremely well and it’s even better reheated and served the second time.


I like to get creative with my toppings. You can go basic and eat it on its own but if you want to spice it up add sour cream or plain greek yogurt, cheese, avocado and some tortilla chips for crushing or dipping. A little hot sauce doesn’t hurt either if you like some heat.

I’m sure this recipe would also work in the crock pot on low for about 6 hours. If anyone tries it, let me know. Enjoy!

Vegetarian Butternut Squash and Bean Chili
(A Bakin’ and Eggs & Peanut Butter Runner Original)


1 tablespoon olive oil
1 large onion, diced
1 green pepper, diced
1 jalapeno pepper, diced
2 cloves garlic, crushed and minced
2-3 tablespoons chili powder (to taste)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt (or more to taste)
2 cups uncooked butternut squash, peeled and cubed (1-inch cubes)
1 (28-ounce) can petite diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can filled 3/4 with water
1 tablespoon cocoa powder


Heat olive oil in a large pot over medium heat. Sauté onions, peppers and jalapeño until mixture become soft. Add garlic and sauté for another minute or two. Add spices and continue to sauté for another minute. Add squash, tomatoes, beans and water and bring to a simmer. I usually simmer covered on low heat for 60-90 minutes and then uncovered on low heat for 30-60, depending on how much time I have and how thick I want my chili. The longer you simmer it uncovered, the thicker it will get. Add the cocoa powder in 10-15 minutes before serving and stir well.

Yield: 8 servings

{ 31 comments… add one }
  • Haley @Cupcakes and Sunshine November 7, 2013, 8:29 am

    So, so happy that it is chili season. This looks absolutely wonderful! So warm and delicious!

  • Sara @ LovingOnTheRun November 7, 2013, 8:38 am

    This looks delicious! I have been looking for a new chili recipe for so long! Look forward to trying this when I’m off the road and back at home!

  • C. November 7, 2013, 9:30 am

    This looks amazing! I love the addition of butternut squash. Definitely adding to my recipe list.

  • Tara | Treble in the Kitchen November 7, 2013, 9:31 am

    Yes! This recipe looks right up my ally!!! Pinning now 🙂

  • Elise @ 9toFIt.com November 7, 2013, 9:43 am

    I’m obessed with chili but never thought of throwing butternut squash into the mix. Great idea!

  • Courtney November 7, 2013, 10:05 am

    Can’t wait to try this! I’ve never thought of adding cocoa powder! I made a version of chili this week that was kind of like chili mac…I used ground turkey, peppers, beans, pasta, and cheese, etc. it was pretty yummy! 🙂

  • Courtney November 7, 2013, 10:15 am

    This looks fantastic thanks for sharing! I have been eating so much butternut squash and always looking for new things to do with it!

  • She Rocks Fitness November 7, 2013, 10:27 am

    Thanks for this recipe! I’ve been wanting to make something simple in the slow cooker and this is PERFECT…going to make it tomorrow or this weekend in the slow cooker. 🙂

  • Sarah Schott (Holistic Shape Up) November 7, 2013, 11:18 am

    I love chili! If this is the same recipe you posted once before, I made this last fall, and it was absolutely to die for! 🙂 I also made it in my crockpot, and it worked really well! I can’t wait to make it again 🙂

  • Sarah November 7, 2013, 11:32 am

    Love chili. Can I make a request for the apple cake recipe??

    • Jen November 7, 2013, 11:48 am

      soon soon! hopefully like tomorrow or saturday!

  • Sydney November 7, 2013, 12:37 pm

    Cooking in the crock pot right now:)

  • Alaina November 7, 2013, 1:28 pm

    Yum, yum I love chili! And David doesn’t like beans so more for me with this one! 🙂

  • Linda November 7, 2013, 1:46 pm

    I’ve been making this since you posted it last year. It is my absolute favorite chili! We freezer up individual portions and my husband takes it to work along with some greek yogurt. Love your recipes and all your yummy food pictures and ideas!

  • Cadie November 7, 2013, 1:47 pm

    I have been looking for a chili recipe! I hope to make it this weekend! Thanks 🙂

  • Lauren @ Sassy Molassy November 7, 2013, 5:31 pm

    I’m so adding this to my recipes for next week’s meals. YUM! I love chili and how satisfying it can be!

  • Shashi November 7, 2013, 7:31 pm

    This is one hearty looking soup! Love all the toppings too – thanks for sharing this recipe Jen!

  • Caroline November 7, 2013, 10:15 pm

    This sounds AMAZING! I have a feeling I’ll be making this Sunday night and eating it throughout the week…thanks for sharing!

  • Laura@ Fit Running Mama November 8, 2013, 6:58 am

    Yum- I am making this for sure!! Thanks for sharing– I love butter nut squash–

  • Shana November 8, 2013, 6:06 pm

    Your dinners always look so good and are so inspiring! Quick question, I was looking up a recipe you posted a while back for chicken, and you served it with mashed sweet potatoes. What do you put in your mashed sweet potatoes? Thanks!

    • Jen November 8, 2013, 6:24 pm

      hi shana – thanks for the comment. i usually do cinnamon, a little maple syrup and some butter in my mashed sweet potatoes.

  • Michelle Q November 10, 2013, 3:41 pm

    Thanks Jen!! I just made this today and its amazing!! My favorite chili recipe so far. I left out the green peppers since I don’t like them but otherwise kept it the same. This is the first time I’ve ever used butternut squash & love it! I might have to make another pot next weekend. Perfect fall recipe!

  • Colleen K November 11, 2013, 11:40 pm

    Hey there! I made this chili before (from your old site), and forgot how hot it is! GAH! I love it, but using just 2 tablespoons chili powder is super hot haha! Definitely need to let it cool and serve it with some cooling foods. Next time I’ll just put one tablespoon. I also made this in the crock pot, put it on high for about 4 hours? Worked great!

  • Amy November 12, 2013, 2:06 pm

    I made this soup for dinner last night…absolutely delicious!! I only made 1 change…I added ground venison. We don’t buy ground chuck at our house thanks to the freezer full of deer meat! It was GREAT! Although, my husband said it looks like chili with cantaloupe. So we will now refer to this recipe as the cantaloupe soup. Thanks for the wonderful recipe…it’s definitely a keeper! 🙂

  • Tracy Brown January 20, 2014, 8:24 am

    When I saw you at Y2 I couldn’t remember what I made off your blog but then I remembered! Delish! Love the blog!

Leave a Comment