Home CFB Borden Butternut Squash Chili

Butternut Squash Chili

Photo: Heart and Stroke Foundation (www.heartandstroke.ca)

This alternative chili recipe is great for a snack, appetizer, or as a side. Switch it up and try this vegetarian dish!


  • 1 butternut squash (about 2 1/4 lb/1.125 kg)
  • 1 tbsp (15 mL) canola oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp (30 mL) chili powder
  • 2 tsp (10 mL) each ground cumin and oregano
  • 1/4 tsp (1 mL) cayenne
  • 1 each red and green bell peppers, chopped
  • 1 can (28 oz/796 mL) tomatoes with juices
  • 1 cup (250 mL) sodium reduced vegetable broth
  • 1/4 cup (60 mL) no salt added tomato paste
  • 1 can (19 oz/540 mL) no salt added chickpeas, drained and rinsed
  • Shredded cheese (optional)
  • Sour cream (optional)


    Step 1

    Cut squash in half and peel. Remove seeds and cut into 1 inch (2.5 cm) cubes; set aside.

    Step 2

    In a large saucepan, heat oil over medium heat. Cook onion, garlic, chili powder, cumin, oregano and cayenne for about 5 minutes or until softened. Add cubed squash and peppers; stir to coat. Add tomatoes, breaking up with spoon, broth and tomato paste; bring to a boil. Stir in chickpeas and simmer, covered for about 20 minutes or until squash is tender.

    Step 3

    Ladle into bowls and serve with a sprinkle of cheese and a dollop of sour cream if desired.

    For more recipes, check out the Heart and Stroke Foundation of Canada Website: Heart and Stroke Foundation of Canada