Quick Recipe Version (TL;DR)

Yield: 4–6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Quick Ingredients

1 medium butternut squash (about 2.5–3 lb), peeled and cubed (about 6 cups)
3 tbsp olive oil, divided
1 large yellow onion, diced
4 cloves garlic, minced
2 cans (15 oz each) white beans, drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes
3 cups vegetable or chicken broth + 1 cup water
1–2 chipotle peppers in adobo, minced, plus 1–2 tbsp adobo sauce
2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano
1–1½ tsp fine sea salt, ¼ tsp black pepper (plus more to taste)
Juice of 1 lime
Optional toppings: plain yogurt or sour cream, cilantro, green onion, pumpkin seeds

Do This

1. Heat oven to 400°F (200°C). Toss squash with 2 tbsp olive oil, salt, and pepper; roast 25–30 minutes until tender and caramelized.
2. While squash roasts, heat 1 tbsp olive oil in a pot over medium heat. Sauté onion 5–7 minutes until soft, then add garlic for 30 seconds.
3. Stir in chipotle, adobo sauce, cumin, smoked paprika, and oregano; cook 1 minute until fragrant.
4. Add beans, tomatoes (with juices), broth, water, 1 tsp salt, and pepper. Bring to a simmer; cook 15 minutes.
5. Stir in half the roasted squash. Blend the other half with a ladle or two of hot chili until very smooth, then return to the pot for a creamy texture.
6. Simmer 5–10 minutes more to thicken. Stir in lime juice, taste, and adjust seasoning. Serve hot with toppings.

Why You’ll Love This Recipe

Sweet roasted butternut and smoky chipotle balance each other for a cozy, slightly spicy chili.
White beans and blended squash create a naturally creamy, velvety texture without needing a lot of dairy.
Mostly pantry ingredients, budget-friendly, and perfect for make-ahead lunches or weeknight dinners.
Easily customizable: keep it vegan, add protein, or dial the heat up or down.

Grocery List

Produce: 1 medium butternut squash, 1 large yellow onion, 4 cloves garlic, 1 lime, optional cilantro, optional green onions
Dairy (optional): Plain Greek yogurt or sour cream, shredded cheese (cheddar, Monterey Jack, or pepper Jack)
Pantry: Olive oil, 2 cans white beans (cannellini or great northern), 1 can fire-roasted diced tomatoes, low-sodium vegetable or chicken broth, chipotle peppers in adobo, ground cumin, smoked paprika, dried oregano, fine sea salt, black pepper, optional pumpkin seeds, optional tortilla chips

Full Ingredients

For the Roasted Butternut Squash

1 medium butternut squash (about 2.5–3 lb), peeled, seeded, and cut into 1-inch cubes (about 6 cups)
2 tbsp olive oil
½ tsp fine sea salt
¼ tsp freshly ground black pepper

For the Chili Base

1 tbsp olive oil
1 large yellow onion, diced (about 1½ cups)
4 cloves garlic, minced
1–2 chipotle peppers in adobo, minced (start with 1 for mild, 2 for spicier)
1–2 tbsp adobo sauce from the can (to taste)
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes, with juices
3 cups low-sodium vegetable or chicken broth
1 cup water
1–1½ tsp fine sea salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
Juice of 1 medium lime (about 2 tbsp)

Optional Creaminess & Toppings

¼ cup plain Greek yogurt or sour cream (stirred in or served on top)
Fresh cilantro leaves, chopped
2 green onions, thinly sliced
¼ cup toasted pumpkin seeds (pepitas)
Shredded cheese (optional, for serving)
Lime wedges, for serving
Tortilla chips or warm crusty bread, for serving

Step-by-Step Instructions

Step 1: Prep and Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, if you like.

Peel the butternut squash, slice it in half lengthwise, and scoop out the seeds. Cut the squash into roughly 1-inch cubes so they cook evenly. You should have about 6 cups of cubes. Toss the cubes with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on the baking sheet until evenly coated.

Spread the squash out in a single layer, leaving a little space between pieces so they roast instead of steam. Roast for 25–30 minutes, stirring once halfway through, until the edges are caramelized and the centers are very tender when pierced with a fork.

Step 2: Sauté the Aromatics

While the squash roasts, heat 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and lightly golden at the edges. If it starts browning too fast, reduce the heat slightly. Add the minced garlic and cook for 30–60 seconds, stirring constantly, just until fragrant (do not let it burn).

Step 3: Bloom the Spices and Chipotle

Stir in the minced chipotle pepper(s), 1–2 tbsp adobo sauce, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook for about 1 minute, stirring constantly. This step “blooms” the spices and wakes up their flavor, giving your chili a deeper, smokier taste.

If the bottom of the pot looks dry or the spices start to stick, splash in a tablespoon of broth and stir it in to loosen everything.

Step 4: Build the Chili Base

Add the rinsed white beans, the fire-roasted tomatoes (with their juices), 3 cups broth, and 1 cup water to the pot. Stir well, scraping the bottom to release any browned bits. Season with 1 tsp salt and ¼ tsp black pepper to start.

Bring the mixture up to a gentle simmer over medium-high heat, then reduce the heat to maintain a steady but gentle simmer. Cook uncovered for 15 minutes. This allows the beans to soak up flavor and the broth to reduce slightly.

Step 5: Blend for a Velvety Texture

When the roasted squash is done, add about half of it directly into the pot and stir to combine. Transfer the remaining half to a blender.

Ladle in about 1 cup of the hot chili liquid (try to get some beans and tomatoes in there too). Carefully blend on low, then increase to high, until completely smooth and creamy, about 30–60 seconds. Hold a kitchen towel over the lid to prevent any hot splatters.

Pour this silky squash-and-bean puree back into the pot and stir well. The chili will immediately thicken and turn a rich, velvety orange.

Alternatively, you can use an immersion blender directly in the pot, pulsing a few times until about half the squash and beans are pureed, leaving some whole for texture.

Step 6: Simmer, Season, and Finish with Lime

Let the chili simmer gently for another 5–10 minutes, stirring occasionally, until it reaches your desired thickness. If it seems too thick, stir in a splash or two of extra water or broth. If it is too thin, continue to simmer until it reduces.

Stir in the juice of 1 lime. Taste the chili and adjust the seasoning: add more salt (up to an additional ½ tsp), more pepper, or extra adobo sauce or chipotle for more smokiness and heat. If you prefer a richer texture, you can stir in ¼ cup plain yogurt or sour cream at this stage, off the heat.

Step 7: Serve and Garnish

Ladle the hot chipotle butternut and white-bean chili into bowls. Top each serving with a dollop of yogurt or sour cream (if using), a sprinkle of chopped cilantro and sliced green onions, and a handful of toasted pumpkin seeds for crunch.

Serve with lime wedges on the side for extra brightness, and offer tortilla chips or crusty bread for dipping. Enjoy immediately while steaming and fragrant.

Pro Tips

Control the heat: Start with 1 chipotle pepper and 1 tbsp adobo sauce; you can always add more after tasting, but you cannot take it out.
Even squash cubes: Try to keep your squash pieces close to 1 inch. Smaller pieces may burn before the inside becomes tender.
Use the right pot: A heavy-bottomed Dutch oven helps prevent scorching as the chili thickens.
Texture balance: Blend only about half the squash and beans. Keeping some chunks gives a hearty, spoonable texture instead of baby-food smoothness.
Make it richer: For a more indulgent chili, stir in a splash of half-and-half or coconut milk (2–4 tbsp) at the very end.

Variations

Protein boost: Add 2 cups of shredded rotisserie chicken or cooked turkey when you add the broth, and simmer as directed.
Extra veggies: Stir in 2 cups chopped kale or baby spinach during the final 5 minutes of simmering until wilted and tender.
Ultra-smoky: Substitute ½ tsp of the smoked paprika with ½ tsp liquid smoke, or char a halved onion under the broiler and add it to the pot for a deeper smoky note.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The flavors actually deepen and improve by the next day, making this perfect for meal prep.

For longer storage, freeze in portioned containers for up to 3 months. Leave a little headspace at the top for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. Stir occasionally to prevent sticking. If you added dairy before freezing, reheat slowly and avoid boiling to prevent curdling; or better yet, add dairy only when serving.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without toppings, using vegetable broth and no added dairy): about 330 calories, 9 g protein, 10 g fat, 52 g carbohydrates, 12 g fiber, 9 g sugar, and 580 mg sodium. Values will vary based on exact ingredients, toppings, and portion size.

Smoky Chipotle Butternut and White Bean Chili