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Bowl of finished chili with cilantro and avocado

Butternut Squash Chipotle Chili

It’s the ultimate vegan chili! You’re going to love this soup. It’s smoky, sweet, and spicy for the perfect autumnal vegan and gluten-free family meal.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 316kcal
Author: Sarah McMinn



  • Begin by preparing the squash. To do this, first cut the squash in half lengthwise. Scoop out the seeds and stringy membranes and cut the ends off. Stand the squash up on a flat end. With a sharp knife, remove the skin by carefully cutting it away. Once all the peel is removed, cut the squash into ½″ cubes.
  • In a large soup pot, heat oil over medium heat. Once hot, add the onions and sauté for about 5 minutes, stirring occasionally, until onions are translucent and fragrant. Add garlic, chipotle peppers, bell peppers, and butternut squash, stirring to combine. Mix the spices together and then add to the vegetables, stirring until they are well coated.
  • Once your vegetables are well coated, add the vegetable broth, beans, tomatoes, and maple syrup. Add the ingredients to the soup pot and stir together.
  • Bring to boil and then reduce heat to a low simmer. Cover and simmer for 20 minutes, stirring occasionally. Taste and adjust spices and seasonings. When the squash is tender your chili is done. Serve with cilantro and avocado.


Serving and Storing – Serve this chili immediately. Top with fresh cilantro, lime, and avocado. Let leftover chili cool down to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days or the freezer for 4 months. To thaw, place it in the refrigerator the night before.
Reheating – To reheat, you can either place the soup in the microwave for a few minutes to warm it through or pour it into a pot and reheat over medium-low heat until the soup has warmed through.
Make in Advance - You can make this soup in advance for an easy lunch or to bring to a get together the next day. If you are making it for a lunch, I recommend placing it in individual containers for easy grab options in the morning.
Recipe Tips
  1. Make sure to cut the squash into uniform cubes about ½″ big to ensure that they cook evenly.
  2. Feel free to adjust the spices. The way this recipe is written, this chili is both smoky and spicy. Omit the jalapeño and paprika for a more neutral, kid-friendly flavor.
  3. The recipe allows for variations. If you don’t have butternut squash, try this chili with acorn squash or pumpkin. In addition, feel free to use pinto or black beans in place of the kidney beans.


Calories: 316kcal | Carbohydrates: 51g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 406mg | Potassium: 1153mg | Fiber: 15g | Sugar: 9g | Vitamin A: 11666IU | Vitamin C: 52mg | Calcium: 108mg | Iron: 5mg