Name: Butternut Squash & White Bean Chili Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup nutritional yeast; 2 tablespoons avocado oil (or other high-heat oil); 1 yellow onion (diced); 1/2 bunch chopped cilantro (stems and leaves divided); 1 red bell pepper (diced); 2 large jalapeños (deseeded and finely diced); 1/2 teaspoon ground cumin; 1 teaspoon smoked paprika; 4 cups navy beans (cooked and rinsed); 3 1/2 cups butternut squash (diced into 1/2” cubes); 3 1/2 cups vegan “chicken” broth (or vegetable broth); Salt and black pepper (to taste)

Jump to Recipe· 4.3 from 15 reviews

I am absolutely thrilled to share my Butternut Squash & White Bean Chili Recipe with you, a dish that has quickly become one of my all-time favorites for cozy, nourishing meals. This chili combines the creamy texture of white beans with the sweet, comforting bite of butternut squash, all infused with warming spices and a touch of heat from jalapeños. Every spoonful feels like a hug in a bowl — perfect for chilly nights or anytime I need a filling, wholesome meal.

Why You’ll Love This Butternut Squash & White Bean Chili Recipe

When I make this chili, what excites me most is its beautiful blend of flavors and textures. The sweetness of the butternut squash balances perfectly with the earthy navy beans, while the cumin and smoked paprika add a smoky warmth that feels incredibly satisfying. And then there’s the gentle but noticeable kick from fresh jalapeños—just enough to wake up your taste buds without overpowering the dish.

What truly stands out to me is how straightforward and approachable the recipe is. I love the fact that you don’t need any complicated ingredients, and it all comes together in under an hour. It’s perfect for sharing with friends and family during weeknight dinners or even casual get-togethers where you want something hearty but a little different. Plus, it’s a recipe that packs well for leftovers or a quick meal prep lunch.

Ingredients You’ll Need

The image shows a white bowl filled with light tan beans placed near the center on a white marbled surface. Around it, there is a pale orange butternut squash on the left, a bunch of bright green cilantro under it, and two green jalapeño peppers placed side by side above the bowl. Toward the right side, there's a whole yellow onion near the bottom, a small white bowl filled with yellow couscous above the onion, next to it a glass filled with light yellow liquid, and a shiny red bell pepper near the upper right corner. Above the jalapeños, a small white bowl contains four types of spices arranged separately: red powder, black pepper, brown powder, and light brown. The photo taken with an iphone --ar 4:5 --v 7

The ingredients for this chili are simple but essential, each bringing a unique layer of flavor, color, or texture. From the creamy beans to the vibrant butternut squash and fragrant spices, every item plays a crucial role in making this dish so tasty and comforting.

1/4 cup nutritional yeast: Adds a subtle cheesy, nutty flavor that deepens the chili’s savory profile.
2 tablespoons avocado oil: A high-heat oil perfect for sautéing the aromatics without overpowering them.
1 yellow onion (diced): Builds a sweet and aromatic base.
1/2 bunch chopped cilantro (stems and leaves divided): Adds fresh herbal brightness; stems go in the pot, leaves garnish.
1 red bell pepper (diced): Brings a subtle sweetness and vibrant color.
2 large jalapeños (deseeded and finely diced): Provides just the right spicy kick.
1/2 teaspoon ground cumin: Introduces warm earthiness that ties all flavors together.
1 teaspoon smoked paprika: Adds a smoky depth that elevates the dish beautifully.
4 cups navy beans (cooked and rinsed): Creamy protein that makes the chili substantial and filling.
3 1/2 cups butternut squash (diced into 1/2” cubes): Offers sweetness and a lovely soft texture.
3 1/2 cups vegan “chicken” broth (or vegetable broth): Forms the flavorful liquid base that simmers everything together.
Salt and black pepper (to taste): To bring out and balance all the wonderful flavors.

Directions

Step 1: If you want to deepen the flavor, start by toasting the nutritional yeast. Heat a large pot over medium heat and add the nutritional yeast. Stir it frequently and toast for about 3 to 5 minutes until it darkens slightly and becomes fragrant. Then, remove it from the pot and set aside while you prepare the other ingredients.

Step 2: Warm the avocado oil in the same pot over medium heat. Add the diced yellow onion and sauté for about 3 minutes, until it becomes translucent and just starts to brown, creating a perfect base. Next, toss in the cilantro stems, diced red bell pepper, and jalapeños along with the ground cumin, smoked paprika, and your toasted nutritional yeast. Continue to sauté everything together for another 3 minutes until the vegetables soften and the spices bloom into the oil.

Step 3: Pour in the cooked navy beans, diced butternut squash, and vegan “chicken” broth. Turn up the heat to bring the mixture to a strong boil. Once boiling, reduce the heat to medium and let it simmer gently for 20 to 25 minutes. Remember to stir occasionally — this not only prevents sticking but also helps break down the squash slightly, thickening the chili naturally.

Step 4: When the squash is tender and the chili has thickened to your liking, remove the pot from the heat. Taste and adjust seasoning with salt and black pepper. Serve hot in bowls, garnished with the chopped cilantro leaves. I love adding extra toppings like avocado slices or a sprinkle of pumpkin seeds for texture contrasts.

Servings and Timing

This Butternut Squash & White Bean Chili Recipe makes about 4 generous servings, enough to feed a small family or have delicious leftovers. The prep time is roughly 10 minutes since most ingredients just require chopping, while the cook time takes about 35 minutes, including the toasting and simmering stages. Altogether, you’re looking at approximately 45 minutes from start to finish. No resting time is necessary — this chili tastes fantastic fresh and piping hot.

How to Serve This Butternut Squash & White Bean Chili Recipe

A white bowl filled with a thick soup that has about four layers of visible ingredients: chunks of orange sweet potato, small white beans, diced red bell peppers, and a creamy light yellow base with some green herbs mixed in. On top, three slices of green jalapeño and a few sprigs of fresh cilantro add bright green color and texture. A silver spoon is resting inside the bowl on the right side. Nearby, a small white dish contains more jalapeño slices, and there are two round orange cornbread muffins with pale yellow butter squares on a white marbled surface. In the upper left, part of a pot shows more of the soup with the same ingredients and colors. A folded beige cloth is at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

I love serving this chili piping hot, ladled into deep bowls for comfort and warmth. It pairs beautifully with simple sides like crusty bread or fluffy rice to soak up the rich broth. For a fun twist, I sometimes serve it alongside a bright, crunchy kale salad dressed with lemon to balance the chili’s smoky sweetness.

Garnishing is where I get playful—fresh cilantro leaves are a must, but I also enjoy topping the chili with sliced avocado, a dollop of vegan sour cream, or some toasted pumpkin seeds for a bit of crunch. If you want to make the presentation extra special for guests, serve it in mini bowls as part of a cozy dinner party spread with a variety of toppings on the side.

For beverages, I find a chilled hibiscus iced tea or a crisp white wine like Sauvignon Blanc complements the chili beautifully. It’s a wonderful meal for fall or winter nights but also great for casual weekend lunches or even holiday potlucks where something comforting and plant-based is appreciated.

Variations

One of my favorite things about this Butternut Squash & White Bean Chili Recipe is how easy it is to make your own. If you prefer a milder chili, simply reduce the amount of jalapeños or swap them for a sweeter red pepper. For an extra smoky depth, a pinch of chipotle powder works wonders.

If you’re cooking for different dietary needs, this recipe is naturally gluten-free and vegan when you use plant-based broth. To bulk it up, I sometimes add cooked quinoa or brown rice towards the end of cooking. For a heartier version, tossing in diced sweet potatoes or even some chopped kale along with the squash adds wonderful texture and nutrients.

For a different cooking method, you can prepare this chili in a slow cooker by following the same ingredient order and cooking on low for 6 to 8 hours. It’s perfect for hands-off meal prep when you want the flavors to meld deeply over time. Just remember to add the fresh cilantro leaves just before serving to keep their brightness.

Storage and Reheating

Storing Leftovers

After enjoying a big pot of this chili, I always store the leftovers in airtight glass containers to keep the flavors fresh. You can expect the chili to keep well in the refrigerator for up to 5 days. It’s perfect for grab-and-go lunches or easy dinners during the week.

Freezing

This chili freezes beautifully, which makes it a fantastic candidate for batch cooking. I recommend portioning it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace because the chili will expand as it freezes. It will keep well frozen for up to two months without losing much flavor or texture.

Reheating

When reheating, I love warming it gently on the stovetop over medium heat, stirring occasionally to prevent sticking. This helps maintain the best texture and flavor. If you’re short on time, microwaving works too — just cover the bowl and heat in 1-minute intervals, stirring in between. Avoid boiling the chili on high heat again, as it can make the squash mushy and the flavors dull.

FAQs

Can I use canned beans instead of cooked navy beans?

Absolutely! Canned beans are a great shortcut. Just be sure to rinse them well to reduce excess sodium and any canned flavor. Add them directly to the chili in Step 3; since they’re already cooked, you just need to warm them through.

Is it possible to make this chili spicier?

Definitely! You can leave the jalapeño seeds in for more heat or add other spicy elements like chipotle peppers in adobo sauce or cayenne pepper. Just adjust gradually to suit your spice tolerance!

Can I substitute the vegan “chicken” broth with something else?

Yes, vegetable broth is an excellent alternative and widely available. For even richer flavor, I sometimes use mushroom broth or a homemade vegetable stock to add more umami depth.

How can I make this chili creamier?

If you want a creamier chili, try blending a portion of it with an immersion blender or in a regular blender before combining it back into the pot. Alternatively, stirring in a dollop of coconut milk towards the end adds richness without altering the flavor too much.

Can I prepare this recipe ahead of time?

You sure can! This chili tastes even better the next day because the flavors deepen as it sits. I recommend making it the day before, refrigerating overnight, and reheating gently for the best experience.

Conclusion

I hope my Butternut Squash & White Bean Chili Recipe inspires you to create something truly comforting and delicious. It’s a meal that’s easy enough for a weeknight but special enough to serve to friends, always leaving everyone satisfied and coming back for seconds. Give it a try and enjoy the warmth and flavor that this wonderful chili brings to your table!