Recipe Squash and Kidney Beans You’ll Fall in Love With

If you’re looking for a hearty, healthy, and flavor-packed meal, this recipe squash and kidney bean chili is about to become your new favorite go-to dish. Imagine the perfect blend of creamy butternut squash and protein-rich kidney beans, simmered with warm spices and tender vegetables—comfort food that’s both nutritious and delicious.

Whether you’re a long-time vegetarian or just craving something new, this dish offers endless versatility. You can adjust the spice level, add your favorite toppings, or pair it with cornbread for the ultimate cozy meal. Trust me, once you try it, you’ll fall in love with how easy it is to make and how satisfying it is to eat. Ready to dive into this heartwarming recipe? Let’s get started!

Here’s Why You’ll Love This Chili:

If you’re looking for a meal that checks all the boxes—hearty, nutritious, and bursting with flavor—this squash and kidney bean chili is here to impress. Not only is it the perfect comfort food, but it’s also incredibly easy to make and full of wholesome ingredients. Here’s why this recipe will quickly become a staple in your kitchen:

• Flavorful & Satisfying: The natural sweetness of butternut squash pairs beautifully with the earthy taste of kidney beans, creating a balance that feels both indulgent and nourishing. The blend of spices, like cumin and chili powder, adds layers of depth to every bite.
• Packed with Nutrients: This chili is not only delicious, but it’s also a great source of fiber and protein—perfect for those looking for a filling, plant-based meal. Whether you’re vegetarian or just looking to add more veggies to your diet, this dish is an easy way to do so without sacrificing flavor.
• Customizable to Your Taste: One of the best things about chili is its versatility! You can adjust the spices to make it as mild or as spicy as you like. Feel free to add extra vegetables, like zucchini or spinach, or switch up the beans to suit your preferences.
• Perfect for Meal Prep: This recipe is ideal for make-ahead meals. It stores well in the fridge for several days, and you can even freeze leftovers for future meals. Plus, it only gets better with time as the flavors continue to meld together.
• Family-Friendly: Whether you’re cooking for a crowd or just for yourself, this chili is sure to please everyone. It’s the kind of dish that brings people together, offering something comforting and satisfying for all ages.

So, if you’re craving something that’s both nutritious and full of heart, this chili will quickly become a go-to in your recipe rotation. Ready to dive into the cooking process? Let’s get started!

Ingredients & Common Substitutions

This squash and kidney bean chili is made with simple, wholesome ingredients that pack a ton of flavor. But don’t worry—if you don’t have something on hand, I’ve got you covered with some easy substitutions. Here’s what you’ll need:

Main Ingredients:

• Butternut Squash – This sweet, nutty squash adds a lovely creaminess to the chili. It’s the star of the show, offering both texture and flavor. Make sure to peel and dice it into small cubes for even cooking.
• Kidney Beans – These hearty beans are the perfect protein-packed addition to the chili, making it filling and satisfying. If you prefer, you can swap them out for black beans or pinto beans.
• Tomatoes – You’ll need diced tomatoes (canned or fresh) to provide a rich, slightly tangy base. For a smoother texture, you could blend the tomatoes before adding them to the pot.
• Onions & Garlic – These aromatic ingredients create a savory foundation for the chili. They’re key to building that deep, comforting flavor.
• Spices – A blend of chili powder, cumin, paprika, and a pinch of cayenne (if you like a little heat) will add the perfect depth to your dish. Don’t be afraid to adjust the spices to suit your taste!

Common Substitutions:

• Butternut Squash Substitutes: If you’re out of butternut squash, sweet potatoes work wonderfully here. They’ll give the chili a similar sweetness and texture. Acorn squash or pumpkin can also be used for a slightly different flavor.
• Kidney Bean Substitutes: If you don’t have kidney beans, feel free to swap in black beans, chickpeas, or white beans. Each type of bean will bring its own twist to the chili, but they’ll all work beautifully.
• Tomatoes Substitutes: If fresh tomatoes are out of season, canned diced tomatoes are always a great option. You could also use tomato paste for a thicker consistency or fire-roasted tomatoes for extra smokiness.
• Vegetable Broth Substitutes: You can replace vegetable broth with chicken broth if you’re not vegetarian, or use water with a bit of added seasoning if you don’t have broth on hand.

Pro Tip:

If you prefer a thicker chili, consider adding a can of tomato paste to give it that extra richness. And, for those who like a bit more texture, leave the beans slightly whole when stirring, rather than mashing them into the sauce.

This chili is incredibly versatile, so feel free to get creative with the ingredients you have in your pantry. Whether you’re adjusting for dietary preferences or simply working with what’s on hand, these substitutions will help you make a dish that’s uniquely yours.

Now that you’ve got everything ready, let’s move on to how to prepare this delicious meal!

How to Cut a Butternut Squash

If you’re new to working with butternut squash, don’t worry—cutting it doesn’t have to be intimidating! With a few simple steps, you’ll have perfectly diced squash ready to go for your squash and kidney bean chili. Here’s how to do it safely and efficiently:

Step-by-Step Guide:

1. Wash the Squash
   Before you begin, give your butternut squash a quick rinse under cold water to remove any dirt or debris.
2. Trim the Ends
   Place the squash on a stable cutting board. Use a sharp chef’s knife to cut off both ends (the top and bottom) so that it sits flat and stable.
3. Peel the Squash
   Butternut squash has tough skin, so you’ll want to peel it using a vegetable peeler or a paring knife. Start at the top and work your way down, removing the skin in strips until the entire squash is peeled. This might take a little elbow grease, but it’s worth it!
4. Cut in Half
   After peeling, carefully cut the squash lengthwise down the middle. The flesh is dense and can be a bit hard to cut through, so make sure your knife is sharp for a smooth cut.
5. Scoop Out the Seeds
   Use a spoon to scoop out the seeds and stringy bits from the center of both halves. You can save the seeds to roast later if you like—they make a crunchy, healthy snack!
6. Dice the Squash
   Now that you have two halves, cut them into half-moon shapes about 1-inch wide, and then rotate them to slice into small cubes. Try to keep the pieces relatively uniform in size to ensure even cooking in the chili.

Pro Tip:

If you find peeling and cutting the squash tricky, you can always microwave it for 2-3 minutes before peeling. This softens the squash slightly, making it easier to handle. Just be cautious when cutting—it’ll be hot!

Why It’s Worth the Effort:

Dicing the squash yourself ensures it cooks evenly, and the slightly sweet flavor balances beautifully with the savory kidney beans and spices. Plus, it’s a satisfying step that helps bring the whole dish together. Whether you’re making this chili or any other recipe, mastering the art of cutting butternut squash will come in handy time and time again!

Now that your squash is prepped and ready, you’re one step closer to a delicious and satisfying chili. Let’s move on to the next steps in creating your perfect dish!

How to make recipe squash and kidney beans

Now that we’ve got all the ingredients prepped, it’s time to bring everything together to create this flavorful squash and kidney bean chili. Don’t worry, this recipe is simple to follow and comes together in just a few easy steps. Let’s dive in!

Step 1: Sauté the Onions and Garlic

• Heat a large pot or Dutch oven over medium heat and add a bit of olive oil. Once the oil is hot, toss in your chopped onions and sauté for about 4-5 minutes, until they become soft and translucent.
• Add in the minced garlic and cook for another 1-2 minutes until fragrant. This step builds the savory foundation for your chili!

Step 2: Add the Spices

• Stir in your chili powder, cumin, paprika, and a pinch of cayenne pepper if you like a little kick. Let the spices toast in the oil for about 30 seconds—this will release their natural oils and flavors, enhancing the depth of your chili.

Step 3: Toss in the Squash and Tomatoes

• Now, add the diced butternut squash and give everything a good stir. The squash will soften as it cooks, adding a nice creamy texture to the chili.
• Pour in the diced tomatoes (along with their juices) and stir to combine. The tomatoes will form the base of your chili sauce, blending beautifully with the squash and spices.

Step 4: Add the Beans and Broth

• Stir in your kidney beans and pour in the vegetable broth (or chicken broth if you’re not vegetarian). Give everything another good mix.
• Bring the mixture to a boil on high heat, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the squash is tender and the flavors have melded together.

Step 5: Adjust Seasoning & Serve

• Taste your chili and adjust the seasoning to your liking. If you want more heat, add a pinch of chili flakes or hot sauce. If you prefer a sweeter flavor, add a drizzle of maple syrup or a spoonful of brown sugar.
• Once the squash is tender and the flavors are balanced, serve up your chili hot!

Pro Tip:

For a thicker chili, use a potato masher to gently mash some of the squash and beans before serving. This will help create a creamy consistency without having to add any cream!

Garnish & Enjoy

Don’t forget the toppings! Avocado, cilantro, and a squeeze of lime add a fresh burst of flavor that complements the chili perfectly. A dollop of sour cream or a sprinkle of cheese can make it even more indulgent if you like.

And just like that, you’ve created a delicious, hearty meal that’s both satisfying and nutritious! The beauty of this chili is that it’s perfect for cozy nights, meal prep, or even a gathering with friends and family. Ready to serve up this comforting dish? Let’s move on to the next section for serving ideas!

Serving Suggestions

Now that your squash and kidney bean chili is ready to enjoy, it’s time to think about how to serve it up for the ultimate experience. A bowl of chili on its own is hearty and satisfying, but there are plenty of ways to take it to the next level with delicious toppings and side dishes.

Toppings to Elevate Your Chili:

• Avocado: A creamy, cooling contrast to the spiciness of the chili. Dice it up or scoop it directly into the bowl for a fresh burst of flavor.
• Sour Cream or Greek Yogurt: A dollop of sour cream adds a rich, tangy element that balances the heat and spices. For a healthier option, Greek yogurt works just as well and adds extra creaminess.
• Cheese: Shredded cheddar, Monterey Jack, or even feta makes for a perfect topping. It melts beautifully into the chili, adding both flavor and texture.
• Cilantro: Fresh cilantro gives the chili a pop of color and a bright, herbaceous note that ties everything together.
• Lime Wedges: A squeeze of lime right before eating adds a burst of citrusy freshness that lifts the flavors.

Side Dishes to Complement Your Chili:

• Cornbread: Warm, buttery cornbread is the perfect sidekick to chili. Its slightly sweet flavor and soft texture contrast nicely with the hearty, spiced chili.
• Rice: Serve the chili over a bed of brown rice or white rice for a more filling meal. The rice soaks up the chili’s flavorful broth, making each bite extra satisfying.
• Tortilla Chips: Crispy tortilla chips are perfect for scooping up chili or just enjoying on the side. They add a crunchy texture that contrasts nicely with the smoothness of the squash.
• Green Salad: A light, crunchy salad with a tangy vinaigrette can balance the richness of the chili and add a fresh element to the meal.

Pro Tip:

For a fun twist, serve the chili in baked bread bowls for an extra special presentation. You can find bread bowls at most grocery stores or easily make your own by hollowing out a round loaf of bread.

Serving Tips:

• Keep it hot: If you’re serving a crowd, keep the chili warm in a slow cooker or on a low simmer. This way, everyone can enjoy it at the perfect temperature.
• Make it a meal prep wonder: This chili stores well in the fridge for up to 4 days, making it an ideal choice for meal prep. Just reheat and add your toppings when ready to serve!

With these simple yet delicious serving suggestions, you can create a well-rounded meal that’s sure to satisfy everyone at the table. Whether you enjoy it with cornbread or a fresh salad, this squash and kidney bean chili is as versatile as it is delicious. Ready to dig in? Let’s move on to the next section for some tips and variations!

Tips and Variations

This squash and kidney bean chili is already a winner, but there’s always room to make it your own! Here are some helpful tips and creative variations to customize the recipe to your tastes or dietary preferences:

Tips for Success:

• Perfect Your Spices: The spice blend in this chili is versatile, so feel free to adjust it based on your personal heat tolerance. If you like it mild, reduce the cayenne pepper or skip it altogether. If you love spice, try adding a dash of jalapeño or a sprinkle of red pepper flakes for an extra kick.
• Simmer Low and Slow: While the recipe can be cooked in about 30 minutes, the chili only gets better the longer it simmers. If you have time, let it cook on low for an hour or so to allow the flavors to fully meld. The squash will soften even more, creating a beautifully creamy texture.
• Use Fresh Herbs: Fresh cilantro or parsley added right before serving enhances the flavor and brings a burst of freshness to every bite. It’s a little change that goes a long way!
• Check for Seasoning: Always taste your chili at the end of cooking. If it’s too acidic from the tomatoes, a pinch of brown sugar or a splash of apple cider vinegar can help balance it out. If you want more depth, try a bit of soy sauce or Worcestershire sauce.

Variations to Try:

• Swap the Beans: While kidney beans are classic for chili, you can easily swap them out for black beans, pinto beans, or even chickpeas. Each variety will give your chili a unique texture and flavor profile.
• Add Extra Veggies: For an even more veggie-packed chili, try adding zucchini, spinach, or carrots. They’ll cook down and absorb the chili’s flavors while providing extra nutrition.
• Go Grain-Free: If you’re following a gluten-free or grain-free diet, this chili is naturally gluten-free. For a heartier option, try serving it over cauliflower rice or quinoa instead of traditional rice.
• Add Protein: If you’re craving more protein, try adding cooked ground turkey, chicken, or even tofu. This is a great option for meat-eaters or those who prefer a more substantial dish.
• Top with Crunch: If you love a little crunch, try topping your chili with crushed tortilla chips, fried onions, or a handful of roasted pumpkin seeds. This adds an unexpected twist and a fun texture contrast to the dish.
• Make It a One-Pot Meal: If you want to keep it easy and minimize cleanup, you can cook this chili as a one-pot meal. Add corn, bell peppers, or sweet potatoes right into the pot to make the chili even heartier.

Pro Tip:

For a super creamy texture, blend half of the chili with an immersion blender or in a regular blender, then stir it back in. This will give you a silky smooth consistency while keeping some chunky pieces for texture.

With these tips and variations, you can make this chili your own while still keeping it simple and delicious. Whether you tweak the spices, switch up the beans, or add extra veggies, this recipe is as adaptable as it is tasty! Ready to experiment and make it your signature chili? Let’s wrap up with a quick conclusion!

Conclusion

Congratulations, you’ve just made a delicious squash and kidney bean chili! This dish is the perfect blend of hearty, healthy, and flavorful—ideal for cozy nights, meal prepping, or impressing guests at a dinner party. It’s versatile, packed with nutrition, and most importantly, incredibly satisfying.

By following these easy steps, you’ve created a comforting meal that can be tailored to your taste. Whether you love it extra spicy or prefer it mild, this chili can be personalized with endless variations and toppings. Plus, the leftovers (if there are any!) taste even better the next day, making it a great recipe to make in bulk.

I hope this recipe has inspired you to get creative in the kitchen and enjoy the warm, hearty flavors of squash and kidney beans. Don’t forget to play around with different spices, vegetables, and protein options to make it truly your own. And remember, cooking is about experimenting and finding what makes you happy.

So grab that bowl, top it with your favorite garnishes, and enjoy every bite of this comforting chili. Whether you’re cozying up at home or sharing it with loved ones, it’s bound to become a new favorite!

Feel free to share your thoughts or any tweaks you made to the recipe in the comments below. I’d love to hear how you made this chili your own!

Enjoy, and happy cooking!

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Recipe Squash and kidney Beans

Chef Clara

Discover this delicious recipe squash and kidney beans for a hearty, flavorful chili that’s perfect for cozy meals and easy meal prep!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine American, Comfort Food

Servings 4 Servings

Calories 350 kcal

Ingredients

  

• 1 medium butternut squash peeled and diced
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz diced tomatoes
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder optional
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges optional, for garnish

Instructions

 

Step 1: Sauté the Onions and Garlic

• Heat a large pot or Dutch oven over medium heat and add a bit of olive oil. Once the oil is hot, toss in your chopped onions and sauté for about 4-5 minutes, until they become soft and translucent.
• Add in the minced garlic and cook for another 1-2 minutes until fragrant. This step builds the savory foundation for your chili!

Step 2: Add the Spices

• Stir in your chili powder, cumin, paprika, and a pinch of cayenne pepper if you like a little kick. Let the spices toast in the oil for about 30 seconds—this will release their natural oils and flavors, enhancing the depth of your chili.

Step 3: Toss in the Squash and Tomatoes

• Now, add the diced butternut squash and give everything a good stir. The squash will soften as it cooks, adding a nice creamy texture to the chili.
• Pour in the diced tomatoes (along with their juices) and stir to combine. The tomatoes will form the base of your chili sauce, blending beautifully with the squash and spices.

Step 4: Add the Beans and Broth

• Stir in your kidney beans and pour in the vegetable broth (or chicken broth if you’re not vegetarian). Give everything another good mix.
• Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the squash is tender and the flavors have melded together.

Step 5: Adjust Seasoning & Serve

• Taste your chili and adjust the seasoning to your liking. If you want more heat, add a pinch of chili flakes or hot sauce. If you prefer a sweeter flavor, add a drizzle of maple syrup or a spoonful of brown sugar.
• Once the squash is tender and the flavors are balanced, serve up your chili hot!
• Garnish & Enjoy

Notes

Nutrition Information (Per Serving):

• Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
• Protein: 15g
• Carbohydrates: 52g
  • Fiber: 10g
  • Sugar: 6g
• Sodium: 480mg
• Cholesterol: 0mg
• Vitamin A: 90% DV
• Vitamin C: 35% DV
• Calcium: 6% DV
• Iron: 15% DV

Keyword Healthy Chili, Plant-Based Chili, Squash and Kidney Bean Chili

FAQs

I’m sure you’ve got a few questions about this squash and kidney bean chili, so I’ve rounded up some of the most common ones to help you out. Whether you’re wondering about ingredient substitutions or how to store leftovers, I’ve got you covered!