Football, cozy sweaters, and pumpkin spice lattes are back in season — and grocery store shelves are piled high with squash, corn, and peppers, oh my!

There’s no better way to enjoy the bounty of autumn than to sink your spoon into a hot bowl of harvest chili. This hearty recipe is the perfect pick for game day potlucks or mouthwatering meals with the fam.

We’ve teamed up with BUSH’S® Beans to bring you a recipe that’s packed with flavor. It’s packed with veggies, too, but not like anyone will notice unless you tell them. So, why tell them? #NormalizeVeggies.

Serves 6


  • 2 tablespoons vegetable oil
  • 3 cups peeled and diced butternut squash
  • 1 large yellow onion, peeled and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeño pepper, seeded and minced
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon ground cumin
  • 2 cans BUSH’S® Pinto Beans in a Mild Chili Sauce
  • 1 (28-ounce) can diced tomatoes (about 3 cups)
  • 1 cup tomato sauce
  • 1 cup fresh or frozen corn kernels
  • Sour cream, chopped cilantro, and lime wedges, for garnish


  1. Heat oil in a large saucepan over medium heat. When oil is hot, add squash, onion, bell peppers, jalapeno, and salt. Cook for about 5 minutes, stirring frequently.
  2. Add chili powder, garlic, and cumin and cook until spices are fragrant, about 30 seconds.
  3. Add beans, diced tomatoes, and tomato sauce. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 40 minutes.
  4. Add corn and simmer until tender, about 5 minutes.
  5. Garnish with a dollop of sour cream, a sprinkle of chopped cilantro, and a squeeze of lime.

Nutritional information (1/6 recipe, no garnishes):

Calories 315
Total fat 6.6 g
Saturated fat 0.4 g
Cholesterol 0.0 mg
Sodium 1,567 mg
Potassium 1,013 mg
Total carbohydrates 57.2 g
Dietary fiber 12.9 g
Sugar 12.3 g
Protein 11.7 g