I can’t get enough of this Three Sisters Butternut Squash Chili, brimming with tender squash, hearty beans, sweet corn, and bold spices. It’s the kind of vibrant vegetarian chili that makes everyone ask for seconds.
I’m obsessed with this Three Sisters Butternut Squash Chili because it eats like a full meal, not a sad meatless backup plan. The butternut squash turns silky and sweet, then the black beans bring that hearty, earthy bite I always want in chili.
I love how every spoonful has this rich, thick, slightly smoky thing going on without feeling heavy. And the leftovers?
Even better. I keep going back for “just one more” bowl, which is a lie every single time.
But that’s the whole point. Big flavor.
Real substance. No fuss, no bland vegetarian compromise, just chili I crave.
Ingredients
- Olive oil gets everything going, adding a soft richness right from the start.
- Yellow onion brings sweetness and that cozy chili smell you’ll notice fast.
- Garlic makes it savory, bold, and honestly way less boring.
- Butternut squash turns tender and sweet, giving the chili real body.
- Diced tomatoes keep it saucy, bright, and a little tangy.
- Tomato paste adds deep flavor, like the chili simmered all afternoon.
- Vegetable broth keeps it hearty without making it feel heavy.
- Black beans bring protein, texture, and that classic chili vibe.
- Kidney or pinto beans make each spoonful filling and super satisfying.
- Corn adds little pops of sweetness, which I always love here.
- Chili powder, cumin, and smoked paprika bring warmth, earthiness, and gentle smoke.
- Cayenne is optional, but it’s great if you like a kick.
- Maple syrup or brown sugar balances the tomatoes and spice nicely.
- Plus, lime juice wakes everything up at the end.
- Basically, cilantro adds freshness if you’re into that herby finish.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced
- 1 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes (about 4 cups)
- 1 (28 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 cups low sodium vegetable broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can kidney or pinto beans, drained and rinsed
- 1 (15 ounce) can sweet corn, drained or 1 1/2 cups frozen corn
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional for heat
- 1 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon maple syrup or brown sugar
- 1 bay leaf
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped for finishing, optional
How to Make this
1. Heat olive oil in a large skillet over medium heat; add diced onion and cook until soft and translucent, about 5 to 7 minutes, then stir in minced garlic and cook 30 seconds more.
2. Add tomato paste to the skillet with the onions and garlic, cook 1 to 2 minutes while stirring to deepen the flavor.
3. Transfer the onion mixture to a 4 to 6 quart slow cooker. Add cubed butternut squash, undrained diced tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, cayenne if using, kosher salt, black pepper, maple syrup or brown sugar, and bay leaf.
4. Stir everything in the slow cooker to combine and nestle the squash evenly in the liquid.
5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the butternut squash is tender when pierced with a fork.
6. About 30 minutes before the end of cooking, add drained and rinsed black beans, drained and rinsed kidney or pinto beans, and drained or frozen corn; stir to combine and continue cooking until heated through.
7. Remove the bay leaf and taste, adjusting salt, pepper, or cayenne as needed.
8. Stir in fresh lime juice to brighten the chili.
9. Ladle the chili into bowls and garnish with chopped fresh cilantro if desired.
10. Serve warm with your choice of toppings such as avocado, green onions, vegan sour cream, or tortilla chips.
Equipment Needed
1. Large skillet
2. 4 to 6 quart slow cooker
3. Cutting board
4. Chef knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and measuring spoons
7. Can opener and colander (for draining beans and corn)
8. Ladle for serving
9. Citrus juicer or small bowl and fork for lime juice
FAQ
Three Sisters Butternut Squash Chili (Recipe) Substitutions and Variations
- Butternut squash: substitute peeled, cubed pumpkin or large sweet potato for a similar sweet, creamy texture and comforting fall flavor.
- Black beans: use cannellini or pinto beans if you prefer a milder flavor or creamier bite; both hold up well in simmered chili.
- Sweet corn: swap with frozen corn kernels, drained canned corn, or even canned hominy for a slightly chewier, rustic element.
- Maple syrup or brown sugar: replace with honey, agave nectar, or coconut sugar to balance acidity and bring gentle sweetness.
Pro Tips
1. Roast the butternut squash first for extra depth of flavor and caramel notes. Toss cubes with a little oil, salt and roast at 425 F until edges are golden, then add to the slow cooker.
2. Bloom the spices in the pan with the tomato paste and a splash of the broth before transferring. That brief toasting brings out more complexity than throwing everything in raw.
3. Add the beans and corn toward the end so they stay intact and avoid turning mealy. If using canned beans, heat them gently only until warmed through.
4. Taste and balance at the finish. If the chili tastes too acidic, a touch more maple syrup or brown sugar helps; if it feels flat, a squeeze of lime and a pinch more salt will brighten it right up.
Three Sisters Butternut Squash Chili (Recipe)
I can’t get enough of this Three Sisters Butternut Squash Chili, brimming with tender squash, hearty beans, sweet corn, and bold spices. It’s the kind of vibrant vegetarian chili that makes everyone ask for seconds.
6
servings
251
kcal
Equipment: 1. Large skillet
2. 4 to 6 quart slow cooker
3. Cutting board
4. Chef knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and measuring spoons
7. Can opener and colander (for draining beans and corn)
8. Ladle for serving
9. Citrus juicer or small bowl and fork for lime juice
Ingredients
-
2 tablespoons olive oil
-
1 large yellow onion, diced (about 1 1/2 cups)
-
3 garlic cloves, minced
-
1 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes (about 4 cups)
-
1 (28 ounce) can diced tomatoes, undrained
-
2 tablespoons tomato paste
-
2 cups low sodium vegetable broth
-
1 (15 ounce) can black beans, drained and rinsed
-
1 (15 ounce) can kidney or pinto beans, drained and rinsed
-
1 (15 ounce) can sweet corn, drained or 1 1/2 cups frozen corn
-
2 tablespoons chili powder
-
1 tablespoon ground cumin
-
1 teaspoon smoked paprika
-
1/4 teaspoon cayenne pepper, optional for heat
-
1 teaspoon kosher salt, adjust to taste
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon maple syrup or brown sugar
-
1 bay leaf
-
1 tablespoon fresh lime juice
-
1/4 cup fresh cilantro, chopped for finishing, optional
Directions
- Heat olive oil in a large skillet over medium heat; add diced onion and cook until soft and translucent, about 5 to 7 minutes, then stir in minced garlic and cook 30 seconds more.
- Add tomato paste to the skillet with the onions and garlic, cook 1 to 2 minutes while stirring to deepen the flavor.
- Transfer the onion mixture to a 4 to 6 quart slow cooker. Add cubed butternut squash, undrained diced tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, cayenne if using, kosher salt, black pepper, maple syrup or brown sugar, and bay leaf.
- Stir everything in the slow cooker to combine and nestle the squash evenly in the liquid.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the butternut squash is tender when pierced with a fork.
- About 30 minutes before the end of cooking, add drained and rinsed black beans, drained and rinsed kidney or pinto beans, and drained or frozen corn; stir to combine and continue cooking until heated through.
- Remove the bay leaf and taste, adjusting salt, pepper, or cayenne as needed.
- Stir in fresh lime juice to brighten the chili.
- Ladle the chili into bowls and garnish with chopped fresh cilantro if desired.
- Serve warm with your choice of toppings such as avocado, green onions, vegan sour cream, or tortilla chips.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 549g
- Total number of serves: 6
- Calories: 251kcal
- Fat: 7.5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 3g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 900mg
- Carbohydrates: 45g
- Fiber: 10g
- Sugar: 8g
- Protein: 8g
- Vitamin A: 7630IU
- Vitamin C: 12mg
- Calcium: 80mg
- Iron: 2.5mg
