Vegetarian Butternut Squash and Two Bean Chipotle Chili

Vegetarian Butternut Squash and Two Bean Chipotle Chili

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Cookie and Kate


  • 1 Butternut squash (peeled, deseeded, and cubed)
  • 1 onion (chopped)
  • 2 red peppers (chopped)
  • 3 Cloves garlic (minced)
  • 1 Tbsp chili powder
  • 1 Tsp cumin
  • 1/4 Tsp cinnamon
  • 1 chipotle chili in adobo sauce (deseeded and minced)
  • 1 28 oz can of diced tomatoes
  • 1 1/2 Cups vegetable broth
  • 1 bay leaf
  • 1 can black beans (drained and rinsed)
  • 1 can white kidney beans (drained and rinsed)


I love this chili topped with chopped avocado, cheese, Greek yogurt, and some crushed tortilla chips for crunch. Feel free to substitute whatever beans you have on hand.


1. Preheat a large pot or dutch oven over medium high heat and add olive oil. Add onion, garlic, peppers, and squash and cook for about 5 minutes, or until onion is translucent.
2. Add remaining ingredients and bring to a boil. Cover, reduce heat to medium-low, and simmer for about 45 minutes, or until squash is tender.
3. Serve topped with your favourite chili toppers!