Three Sisters Butternut Squash Chili

A Cozy, Veggie-Packed Chili Recipe Inspired by the Three Sisters Tradition

When the cool air rolls in and the farm stands are overflowing with butternut squash, this chili recipe becomes an instant favorite in our house. It’s hearty, packed with flavor, and completely vegetarian – though I promise, no one will miss the meat. I’ve been making this chili for years, often with fresh corn, poblano peppers, and butternut squash from local Connecticut farms. That farm-fresh flavor? Unbeatable.

And the name? The “Three Sisters” is an old Native American tradition: corn, beans, and squash were grown together because they support each other – nutritionally and in the soil. Corn offers structure, beans provide nitrogen for the soil, and squash shades the ground to keep it moist. Isn’t that beautiful? It’s food history woven into every delicious bowl.

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Difficulty: Easy

Nutrition (per serving): 230 calories, 8g protein, 38g carbs, 6g fat, 9g fiber

Ingredients

• ¼ cup olive oil
• 1 large sweet onion, peeled and chopped
• 2 poblano peppers, seeded and chopped
• 5–6 cloves garlic, minced
• 1 whole butternut squash, peeled, seeded, and chopped into ½-inch cubes
• 2 (15-ounce) cans red kidney beans, drained and rinsed
• 1 (28-ounce) can crushed fire-roasted tomatoes
• 3 cups vegetable broth
• 1 (13.5-ounce) can chopped green chiles (mild or medium)
• 10 ounces corn off the cob (or frozen corn)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste

Optional Toppings: sour cream, tortilla chips, fresh cilantro, avocado slices, shredded cheese, smoked paprika

Directions

1. Prep the veggies. Cut the butternut squash in half, peel with a vegetable peeler, scoop out the seeds, and dice into ½-inch cubes. Chop onions, peppers, and garlic.

2. Sauté. Heat olive oil in a large Dutch oven (7-8 quart) over medium heat. Add onions, poblanos, and garlic. Cook for 5 minutes, stirring, until softened.

3. Simmer. Add squash, beans, tomatoes, broth, green chiles (with their juices), corn, cumin, oregano, bay leaf, and 1 teaspoon of salt. Stir well.

4. Cook. Cover and simmer for 30 minutes, stirring occasionally. Remove the lid and simmer another 10 minutes to thicken. Squash should be fork-tender.

5. Finish. Remove bay leaf. Taste and adjust seasoning with more salt and pepper. Serve hot with your favorite toppings.

Recipe Notes & Variations

• More veggies? Add extra beans, corn, or poblano peppers. Green bell peppers and jalapeños add even more kick.
• Different beans? Black beans or cannellini beans work just as well.
• Tomatoes: Don’t like fire-roasted? Use plain diced tomatoes.
• Onions: Red onions or shallots bring a slightly different sweetness.

This chili is a true “choose your own adventure” recipe – you can mix and match based on what’s in season or what you have in your pantry.

Why You’ll Love It

• Hearty and filling without meat
• Packed with farm-fresh fall vegetables
• Perfect for meal prep or freezing
• A bowl full of nutrition and history

Serving Suggestions

I like to serve this chili with a little sour cream swirled in, plus tortilla chips for dipping (or smashing right into the bowl). Fresh cilantro, avocado slices, or even a sprinkle of cheese take it over the top.

It’s cozy, filling, and exactly what you want on a cool fall night.

So there you have it – my hearty, colorful, and history-filled Three Sisters Butternut Squash Chili. It’s one of those dishes that not only feeds the belly but also warms the heart, especially on crisp fall evenings when the leaves are turning and the kitchen feels extra inviting. Whether you’re serving it with tortilla chips, a dollop of sour cream, or just straight from the pot with a big spoon, it’s comfort in every bite. I hope this chili makes its way into your fall traditions, just like it has in mine. 🍂🥣