Name: Seriously Good Butternut Squash Chili with Black Beans
Prep time: 30 min
Cook time: 8 min
Total time: 58 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion (about 1 1/2 cups diced); 2 stalks celery (diced); 2 medium carrots (peeled and diced); 3 cloves garlic (minced); 1 medium butternut squash (about 1.5 - 2lbs / 900g, peeled, seeded, and cubed ); 2 medium red bell peppers (diced); 1 chipotle pepper in adobo sauce (minced); 1 Tablespoon ground cumin; 2 Tablespoons chili powder; 2 teaspoons dried oregano; 1 teaspoon sweet smoked paprika; 1 14 ounce can kidney beans (400g / 14oz can, drained and rinsed); 2 14 ounce cans black beans (400g / 14oz cans, drained and rinsed ); 2 14 ounce cans crushed tomatoes (400g / 14oz cans); 1/2 cup uncooked quinoa; 6 cups vegetable broth

Servings

Prep Time30

Cook Time8

Total Time58

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4.8 from 13 votes

This Cozy Butternut Squash Chili is loaded with quinoa, creamy black beans, and smoky chipotle peppers. It’s a nourishing vegetarian chili that’s packed with protein and incredible depth. It comes together easily on the stovetop or in the Instant Pot, making it perfect for weeknight dinners, meal prep, or chilly autumn evenings.

two bowls of butternut squash chili on a grey background

Cozy up, friends! It's chili time.

I know that some people say that real chili doesn't have beans in it, and to those people, I say pfft. This recipe is not for you. Wait till they hear about the butternut squash, amirite?!

Recipes with beans are kind of a big deal around here, so obviously this vegetarian chili recipe has beans in it—and lots of them. It also has quinoa snuggled up with veggies, canned tomatoes, and smoky chipotle pepper.

If this chili is wrong, I don't want to be right because it's so cozy, comforting, and nourishing. Only our Vegetarian Dumpling Soup, an HNL community favorite, could rival this chili in coziness.

As a nutritionist, all the plant-based protein packed in there from the beans and the quinoa makes me happy. That combination makes this plant-based chili so, so satisfying. Also:

It makes a big batch, and it's totally freezer-friendly!
It's simple to make, either in the Instant Pot or on the stovetop.
It's made with easy-to-find ingredients and pantry staples that won't send you running around town.

Ready to go? Let's get cooking!

butternut squash, carrots, celery, red peppers, onion, quinoa, canned beans, crushed tomatoes, garlic, spices, and broth on a grey background

Let's make chili together!

Note! The following photos show this Butternut Squash Chili being made in the Instant Pot. Rest assured, the recipe card at the end of this post includes instructions for both the Instant Pot and the stovetop.

Step 1: peel, chop, and prep

This recipe has a lot of veggies in it, so I recommend you get all your peeling, chopping, and measuring out of the way up front.

carrots, onion, and celery being sautéd in an instant pot

Step 2: sauté

Heat your heavy-bottomed pot (or Instant Pot!) and sauté the onion, celery, carrots and garlic.

Step 3: mix and stir

butternut squash and canned tomatoes being added to an instant pot

Add the cubed butternut squash and red pepper and stir to combine.

Then add the spices, chipotle pepper, vegetable broth, diced tomatoes, and quinoa.

Note! If you have a 6-quart Instant Pot, you will not have the capacity to add the beans until AFTER the pressure cooking cycle is done. This is no big deal, as they simply need to heat through at the end.

Step 4: simmer

quinoa and beans being added to an instant pot

If you're making your chili stovetop, this is pretty straightforward. Just simmer until the quinoa is cooked and the veggies are tender.

The Instant Pot uses high pressure for 8 minutes. When the cooking cycle is complete, remove the lid, and stir in the beans.

Step 5: serve!

I love going maximalist when topping my vegetarian chili with diced avocado, cilantro, sour cream, shredded cheese, or crushed tortilla chips on top.

overhead photo of a bowl of instant pot vegan chili topped with avocado slices

a photo of butternut squash chili with quinoa and black beans in a bowl, topped with avocado and cilantro

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4.77 from 13 votes

Seriously Good Butternut Squash Chili with Black Beans

This Cozy Butternut Squash Chili is loaded with quinoa, black beans, and smoky chipotle peppers. It's a healthy vegetarian chili packed with protein and fall flavours—you can't beat this easy recipe! Stovetop and Instant Pot instructions are included!

Course Main Course, Soups

Cuisine American

Diet Vegan, Vegetarian

Keyword Instant Pot Vegan Chili

Prep Time 30

Cook Time 8

Pressuring / Venting 20

Total Time 58

Servings

Calories 231kcal

Author Katie Trant

Equipment

Instant Pot

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion about 1 ½ cups diced
2 stalks celery diced
2 medium carrots peeled and diced
3 cloves garlic minced
1 medium butternut squash about 1.5 - 2lbs / 900g, peeled, seeded, and cubed
2 medium red bell peppers diced
1 chipotle pepper in adobo sauce minced
1 Tablespoon ground cumin
2 Tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon sweet smoked paprika
1 14 ounce can kidney beans 400g / 14oz can, drained and rinsed
2 14 ounce cans black beans 400g / 14oz cans, drained and rinsed
2 14 ounce cans crushed tomatoes 400g / 14oz cans
½ cup uncooked quinoa
6 cups vegetable broth

US Customary - Metric

Instructions

Instant Pot Instructions

Heat the oil in the instant pot using the sauté function, then sauté the onion, celery, and carrots for about 5 minutes, until translucent.
2 tablespoons extra virgin olive oil, 1 large yellow onion , 2 stalks celery, 2 medium carrots
Add the garlic and sauté another 1-2 minutes.
3 cloves garlic
Add the cubed butternut squash and red pepper and stir to combine.
1 medium butternut squash, 2 medium red bell peppers
Add the spices, chipotle pepper, vegetable broth, crushed tomatoes, and quinoa.
1 chipotle pepper in adobo sauce, 1 Tablespoon ground cumin, 2 Tablespoons chili powder, 2 teaspoons dried oregano, 1 teaspoon sweet smoked paprika, 2 14 ounce cans crushed tomatoes , ½ cup uncooked quinoa, 6 cups vegetable broth
Put the lid on the instant pot, set to manual / high pressure for 8 minutes.
When the cooking cycle is complete, quick release the pressure and remove the lid.
Stir in the beans, and let stand for 5-10 minutes to heat them through before serving.
1 14 ounce can kidney beans, 2 14 ounce cans black beans

Stovetop Instructions

Place a large heavy-bottomed pot (such as a Dutch oven) over medium-high heat.
Heat the olive oil for a minute, and then add the onions, celery, and carrots.
2 tablespoons extra virgin olive oil
Sauté the vegetables for 3-5 minutes, until the onions are becoming translucent. Add the garlic, and sauté another 2-3 minutes.
1 large yellow onion , 2 stalks celery, 2 medium carrots, 3 cloves garlic
Add the cubed butternut squash, and red peppers, and stir to combine. Continue to cook the vegetables for another 5 minutes, stirring frequently.
1 medium butternut squash, 2 medium red bell peppers
Add the diced chipotle pepper, cumin, chili powder, oregano, and smoked paprika. Stir to combine well.
1 chipotle pepper in adobo sauce, 1 Tablespoon ground cumin, 2 Tablespoons chili powder, 2 teaspoons dried oregano, 1 teaspoon sweet smoked paprika
Add the kidney beans, black beans, crushed tomatoes, quinoa, and vegetable broth. Stir.
1 14 ounce can kidney beans, 2 14 ounce cans black beans, 2 14 ounce cans crushed tomatoes , ½ cup uncooked quinoa, 6 cups vegetable broth
Allow the chili to come to a boil, and then reduce the heat to medium-low, cover, and simmer for 30 minutes until the quinoa is cooked and the vegetables are tender.

To serve

Serve topped with diced avocado, green onion, cilantro, or other toppings of your choice.

Notes

Nutrition values are an estimate only.
Note! If you have a 6-quart Instant Pot you may not have capacity to add the beans until the pressure cooking cycle is complete. Simply stir them through at the end.
Chili is one of those recipes that tends to taste better the next day after the flavours have had a chance to come together, so it's a great one to plan to make in advance.
Chili freezes beautifully, so any leftovers can be portioned into individual containers and frozen for a busy day.
This recipe might look like it's got a lot going on, but it spends most of the time simmering away in the pot.
Get your chopping done up front, and you won't even have that much to do once the cooking starts!
Do I need to use the quinoa? The quinoa serves two purposes. First, it thickens the chili and has a texture similar to ground beef. Second, it adds a lot of protein to the dish. If quinoa in chili weirds you out you can leave it out and reduce the liquid a bit, or replace it with rice.
Can I use a different bean? Sure thing. Try mixing things up by using, pinto beans, chickpeas or even lentils in place of the black beans or kidney beans.
Can I make this recipe a day in advance? Please do! Vegetarian chili is one of those recipes that always tastes better the next day.

Nutrition

a hand holding a bowl of instant pot vegan chili

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Comments

4.77 from 13 votes (6 ratings without comment)

Super Cozy Butternut Squash Chili with Black Beans