This chili is chock-full of beans, squash, and tomatoes for a hearty meatless dish anyone will love!  With a touch of cinnamon to make the folks enjoying this chili say “hmmm…what is that?”  this dish will quickly turn into a family tradition for those colder-weather months.

Butternut Squash Chili via Treble in the Kitchen

For me, chili was always our family meal on Halloween night.  It was perfect because Mom could usually make it ahead of time and it we were usually FREEZING from trick-or-treating and in need of a warm and wholesome dish.  It was a win for the entire family.

Just passing out candy to some trick-or-treaters….:)


I took elements of my mom’s traditional chili recipe that I grew up with and gave them a little twist by adding butternut squash cubes, black beans, and cinnamon.

Butternut Squash Chili via Treble in the Kitchen

The butternut is high in Vitamin A (beta-carotene), Vitamin C, fiber, potassium, and the list could go on…, black beans give a slightly different flavor and texture when mixed with the traditional kidney beans, and the cinnamon not only tastes FANTASTIC but it also may lower blood sugar and cholesterol.

I actually use pre-cut butternut squash in this dish so I don’t have to hassle with the scary-fear-for-the-life-of-my-fingers tough to cut butternut.

butternut squash

Brian (my meat-loving chili husband) LOVES this dish as much as I do.  It’s great to make ahead of time for those busy nights and it’s so comforting it almost tastes decadent 🙂  ENJOY!!

Butternut Squash Chili via Treble in the Kitchen

Butternut Squash Chili

Yields: about 4 servings


  • 1 onion, chopped
  • 1 small butternut squash, chopped (or one 12oz pkg pre-cut squash)
  • 4 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1/2 tsp cinnamon
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 large can ( 28 oz) diced tomato, not drained
  • 1 15 oz can tomato sauce
  • 1 14 oz cans tomatoes with green chili (mild)


  1. In a large pot over medium heat, place the chopped onion, and squash in a large pot/dutch oven.
  2. Stir constantly to avoid vegetables sticking to the bottom of the pan.  Once the vegetables look translucent, add the garlic and spices (chili, cumin, garlic powder, salt and pepper, cinnamon).
  3. Next, add in the canned ingredients (beans, tomatoes, tomato sauce).
  4. Stir until combined.
  5. Allow chili to come to a boil.
  6. Place lid over the top and heat on low.  Allow to simmer and cook for 45 min.
  7. Enjoy!!

Butternut Squash Chili via Treble in the Kitchen

Questions of the Day:

  • What does your family eat for dinner on Halloween night?
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  1. I thought I was only one with the fear of chopping off my fingers when cutting squash 🙂 and you look adorable handing out candy! We’ve never eaten anything special on Halloween – perhaps we will change that when the boys are a bit bigger!

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