Vegetarian Chipotle Chili with Butternut Squash

Happy Monday!

It's cold and rainy up here in Northern California so I thought, what better way to kick off Fall than with a hot bowl of veggie chili?  I also have a sick toddler refusing naptime, so comfort food is definitely in order.

Veggie chili is my favorite.  It feels like such a guilty comfort food, but in reality, it's quite the opposite.  Since butternut squash is pretty much a requirement in everything I eat these days, it had to go in the pot, too.  I added heat and flavor to the dish with some canned chipotle chilis in adobo.  The husband and I are huge fans of heat and spice, so add one pepper at a time until you find the right amount of heat for you.  And don't forget to add a tablespoon or so of the adobo sauce!  It's also spicy, but packed with flavor!

Aside from all the chopping, it's a piece of cake to put together.  Perfect for potlucks, family gatherings or boring, rainy Monday nights, it's a winner.  And don't forget about toppings!  Sour cream, cheese, green onion, cilantro, and avocado, just do it.

While I say a little thank you to the Universe for putting my child to sleep (right as I was about to go get him!), I am going to lay down and dream about bowls of chili...

Just kidding.  

If only you could see the laundry mountain in my living room.

Vegetarian Chipotle Butternut Squash Chili

Prep Time:  20 min  /  Cook Time:  1 hour  /  Total Time:  1 hour 20 min
Serving:  6-8 Serving


1 Tbsp olive oil
4 cloves garlic, chopped
1 large yellow onion, chopped
2 bell peppers, seeded and chopped
10 oz. cherry or grape tomatoes, halved
1 small to medium butternut squash, peeled, seeded and chopped into 1-inch cubes
1 can diced tomatoes with liquid
2 canned chipotle chilis, roughly chopped (you can add as many as you want depending on how much heat you like)
2 Tbsp canned adobo sauce
1 Tbsp chili powder
2 tsp ground cumin
2 medium zucchini, chopped
2 cans black beans, drained and rinsed
1 can kidney beans, drained and rinsed
3/4 cup water (plus more if necessary)


Cilantro (fresh), chopped
Avocado, sliced
Cheese, shredded
Sour Cream
Green Onion, chopped


  1. In a large Dutch oven or stockpot (I used my 8-quart Dutch oven with plenty of room) warm 1-2 Tablespoons of oil over medium heat. Add your chopped onions, mix around and cook for 1-2 minutes.  Add your chopped garlic, mix and cook for an additional 1-2 minutes. Finally, add your chopped bell pepper, cherry or grape tomatoes and butternut squash and mix it up with a wood spatula.
  2. After the vegetables have cooked for about 5 minutes, turn heat down to medium-low and add your canned diced tomatoes (with the liquid), chopped chipotle peppers and adobo sauce, chili powder, ground cumin, salt and pepper.  Continue to cook, stirring constantly, for a minute or so.
  3. Finally, add your zucchini, black beans, kidney beans and water to your pot.  Stir to combine and cover for at least one hour, stirring occasionally. or until butternut squash is fork tender.



Homemade (Healthier) Green Bean Casserole

Buttermilk Waffles