This lentil chili with butternut squash is the kind of hearty, vegetarian one-pot you’ll find yourself making on repeat. Tender lentils, sweet butternut squash, kidney beans and warming spices simmer into a rich, deeply satisfying chilli that feels both wholesome and generous. It’s easy enough for weeknights, perfect for meal prep, and proof that simple, plant-based ingredients can deliver big, layered flavour — all in one pot.
Lentil and Butternut Squash Chili Ingredients
This lentil chilli with butternut squash recipe leans on humble pantry staples, the kind you probably already have on hand, and transforms them into something deeply cosy, hearty and completely satisfying.
- Green or brown lentils – Earthy, protein-packed and wonderfully hearty.
- Butternut squash – Sweet, tender cubes that balance the warmth of the spices. Hokkaido pumpkin also works fine.
- Red kidney beans – For that classic chilli texture and extra staying power.
- Canned tomatoes & tomato paste – A umami-rich base that ties it all together.
- Onion, garlic & red pepper – The flavour foundation every good chilli starts with.
- Chilli powder, cumin & oregano – A warming trio that builds depth and gives this vegetarian chilli its signature cosy, slow-simmered flavour.
- Vegetable (or chicken) broth – I often use chicken broth (or bone broth) for a deeper, more savoury flavour and added richness.
- Fresh lime juice – A final squeeze to brighten and lift.
Tip: Stir in grated carrot for subtle sweetness, toss in sweetcorn for texture, or add an extra tin of beans if you’re craving an even heartier bowl.
How to Make Lentil Chilli with Butternut Squash
This lentil chilli with butternut squash is wonderfully low-effort, high-reward — one pot, a little stirring, and your kitchen starts to smell amazing.
1. Start with flavour base: Sauté the onion, red pepper and garlic until soft and fragrant. Stir in the tomato paste and spices and let them toast for a minute — this is where the magic starts.
2. Let it simmer: Add the lentils, tomatoes and stock, then let everything simmer gently. The lentils soften and naturally thicken the chilli into that hearty texture we love.
3. Finish and brighten it up. Stir in the butternut squash and cook until tender, then add the kidney beans to warm through. Finish with a squeeze of lime, taste, and adjust until it’s just right.
Get the exact ingredient quantities in the printable recipe card below.auch ausdrucken kannst.
Why This Lentil and Butternut Squash Chili Works So Well
- Hearty, satisfying vegetarian chilli – Lentils and kidney beans make this meat-free dinner genuinely filling and protein-rich.
- Wholesome comfort food – Packed with vegetables, plant-based protein and warming spices, it’s perfect for vegans, vegetarians or anyone craving a healthy yet hearty meal.
- Perfect for meal prep – The flavour deepens overnight and it freezes beautifully.
- Budget-friendly pantry recipe – Made with affordable staples you likely already have.
- Easy one-pot dinner – Big flavour, minimal effort, hardly any washing up.
If you love a hearty bowl of vegetarian chilli, here are a few more favourites to try:
- Lentil Chilli with Grünkern and Kale
- Vegetarian Black Bean Chilli
- Chickpea Chilli with Sweet Potato
- Vegetarian Chilli Sin Carne
Lentil and Butternut Squash Chili
This lentil chili with butternut squash is a hearty vegetarian one-pot made with lentils, kidney beans and warming spices. Easy to prepare, protein-rich and perfect for meal prep.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 2 tablespoons olive oil
- 2-3 small yellow onions, finely chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon chilli powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ¼ teaspoon cayenne pepper, or to taste
- 300 g green or brown lentils, rinsed well (1½ cups) – see tips below
- 2 x 400 g can crushed or diced tomatoes
- 1 litre vegetable or chicken broth (4 cups)
- 1 small butternut squash (up to 1 kg), peeled and cut into 1.5 cm cubes
- 1 x 400 g can red kidney beans, rinsed and drained
- sea salt and freshly ground black pepper, to taste
- juice of 1/2 lime, plus more to taste
To serve (optional):
- fresh coriander
- diced avocado
- finely chopped red onion or sliced green onion
- grated cheese (add while the chilli is hot so it melts beautifully)
Method
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Heat the olive oil in a large heavy-based pot or Dutch oven over medium heat. Add the onions and red pepper. Cook for 5–6 minutes, until softened. Stir in the garlic and cook for 30 seconds until fragrant.
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Add the tomato paste, chilli powder, cumin, oregano and cayenne. Cook for 1 minute, stirring continuously, until fragrant.
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Stir in the lentils, canned tomatoes and broth. Bring to a gentle simmer. Reduce the heat slightly and cook partially covered for 15–20 minutes, until the lentils are beginning to soften but still hold their shape.
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Add the butternut squash. Season with salt and pepper. Continue to simmer, partially covered, for another 15–20 minutes, or until the squash is fork-tender and the lentils are soft but still holding their shape.
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Stir in the kidney beans and cook for 2–3 minutes, until heated through. Stir in the lime juice and adjust seasoning to taste. Serve with your favourite toppings. Enjoy!
Notes
- Brown Lentils: Some brown lentil varieties, especially “Tellerlinsen” or “Berglinsen”, can have a slightly earthy, mildly bitter taste due to their natural tannins. If you’re sensitive to this flavour, soak them for about 1 hour before cooking and drain, or rinse very thoroughly under cold water until the water runs clear.
- Green Lentils: Including French-style varieties are typically milder in taste, hold their shape well, and do not require soaking — just rinse and cook as directed.
- Optional Add-Ins: Add 1 grated carrot along with the onions and red pepper for extra sweetness and nutrition. Stir in 100–150 g frozen sweetcorn during the final few minutes for a subtle pop of sweetness. Add an extra can of kidney beans for a heartier, protein-rich chilli.
- Serving ideas: Serve on its own, over rice or quinoa, or with tortilla chips. It’s also perfect with crusty bread.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Freeze for up to 3 months.
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