Butternut Squash Vegetarian Chili

Chili is such a perfect fall meal. Its warming and cozy and great for the chilly weather (lol no pun intended). I’m not sure how a food could be cozy but that description just feels right. Throw butternut squash into the mix and you really can’t get more “fall”. I made this chili so its not super hot, but still has some spice in there. Feel free to throw in extra of all the spices if you’re a real daredevil!

So I’m not technically a vegetarian, but I love cooking meatless dishes. This may stem primarily from my hatred of touching raw meat. Seriously, it freaks me out. I thought about adding ground turkey or chicken to this recipe for a hot sec, but I just couldn’t do it. Instead, I decided to get some protein in there with a mix of black beans and quinoa. Much less traumatizing to work with and super delish! Enjoy!



1 butternut squash, peeled and cubed

1 sweet white onion, chopped

2 green bell peppers, chopped

3 poblano peppers

2 cans black beans, drained and rinsed

2 cans fire roasted crushed tomatoes

1 quart size carton of vegetable broth

¼ cup tomato sauce

2-3 tsp hot sauce

½ cup quinoa

3 tsp chili powder

3 tsp cilantro

2 tsp cumin

1 tsp paprika

1 tsp nutritional yeast

1 tsp cocoa powder

½ tsp cayenne pepper

Salt, to taste

Toppings: plain greek yogurt, cheddar cheese, chopped green onions


  1. To prepare the poblano peppers, broil them for 7 minutes, flipping halfway through. Once they are done, place in a zip lock bag to “sweat” for 10-15 minutes. Peel the outside layer of skin off, remove the seeds and dice.
  2. While the poblano peppers are broiling, broil the butternut squash for about 7-10 minutes to get a little bit of a roasted, charred flavor. Don’t leave them in so long that they become completely soft and cooked through.
  3. In the crockpot, combine all of the ingredients and cook on low for about 6 hours.


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