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Butternut Squash Lentil Chili with Chocolate Espresso Stout

Butternut Squash Lentil Chili with Chocolate Coffee Bourbon Stout & Espresso

Look no further for your favorite chili recipe. Silky butternut squash, potatoes, chipotle, jalopenos, garlic, mushrooms, and the coup de grace Chocolate Espresso Stout Beer to create a knockout combination of flavors.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine American
Servings 8 people


  • 5 cups cubed butternut squash
  • 2 cups celery chopped
  • 1 cup potato cubed (My favorite type are Murasaki.)
  • 8 oz chopped mushrooms (try to use portobella or shiitake)
  • 1 jalopeno pepper minced
  • 1 1/2 cups yellow onion chopped
  • 6 cloves garlic minced
  • 4 chipotle peppers in adobo sauce, chopped
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 1 tbsp cumin seed (or ground)
  • 1 tbsp Worcesteshire sauce
  • 2 tbsp cocoa powder
  • 2 heaping tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 15 oz cans cherry tomatoes
  • 6-8 cups vegetable broth*
  • 1 1/3 cups chocolate bourbon coffee stout beer*
  • 1 tsp espresso powder (optional)
  • 1 can black beans rinsed and drained
  • 1 can cannellini beans (or use pinto)
  • 1/2 cup French/green lentils
  • salt to taste


  • Add 1 tbsp of vegetable broth or olive oil to the bottom of a large pot. Heat over medium.
  • Add butternut squash, celery, potato, mushrooms, jalopeno, onion, garlic, and a pinch of salt. Cook 8 minutes.
  • Add chipotle peppers,
    (reserve the rest in case you want to add more heat) oregano, thyme, cumin, Worcestershire, mustard, and vinegar. Cook 1 minute.
  • Add tomatoes, broth, and stout beer. Bring to a low simmer.
  • Add lentils and cook 30 minutes.
  • Add beans and simmer an additional 30-45 minutes. Like most soups, this recipe tastes even better the next day.


*I love to use Founders Brewing Co KBS Stout flavored with Chocolate, Coffee, and aged in Bourbon barrels.
*The amount of broth depends on how thick you like your chili.
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