Vegan Butternut Squash Chili
This cozy vegan Butternut Squash Chili is bursting with flavor and loaded with veggies, tender squash, and hearty beans all simmered in a rich tomato base. It’s a one-pot wonder that’s easy to make and perfect for piling high with your favorite toppings. Crockpot and pressure cooker options included!
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A Note from Kim
Hearty, Flavorful, and Oh-So-Simple
This Butternut Squash Chili might just surprise you with how simple it is to make, especially if you start with pre-cubed squash. Aside from a quick chop of onion and bell pepper, the rest is mostly opening cans and letting the magic happen. Once the veggies are sautéed, everything simmers together until the flavors meld into a thick, cozy, totally irresistible bowl of comfort.
Not only is this butternut squash chili incredibly easy, but it’s also bursting with flavor thanks to a perfectly balanced spice blend. The chili powder and crushed red pepper add a little kick, feel free to tone it down if you’re cooking for kids or prefer a milder bowl. Fresh, fragrant spices make all the difference, and don’t forget the toppings! A dollop of sour cream, some creamy avocado, and a sprinkle of cilantro take it over the top. We love it with my skillet cornbread!
With love (and lots of good eats), 
I love this recipe! We’re not on a vegetarian diet, but we do eat meatless several times a week and this was the perfect vegetarian meal! Served it with chips and it was so delicious!
— Michelle
Ingredients You’ll Need
This butternut squash chili recipe is made with simple, wholesome ingredients that you might already have in your kitchen and pantry. Since there’s no meat or dairy in this recipe, it’s naturally vegan. Here’s what’s needed to make this plant-based chili:
- Olive oil. For sautéing the veggies.
- Bell Pepper. Adds a slightly spicy and aromatic flavor. Any color of bell pepper works!
- Onion + garlic. Yellow onion or white onion and minced garlic cloves are a must for any flavorful chili recipe!
- Butternut squash. You have 2 options here. You can peel and chop 1 medium-sized fresh butternut squash. Here’s a trusty guide for how to cut a butternut squash! I personally, prefer to just buy pre-cut squash, either in the fresh or frozen vegetable section of the grocery store.
- Beans. We’re using both black beans and kidney beans for plenty of plant-based protein in this chili recipe.
- Tomatoes. Any diced tomatoes work, but I really love using fire-roasted tomatoes in soup and chili recipes. Fire-roasted tomatoes are charred over a flame before being diced and canned. Contact with the flame brings out the tomato’s sweetness and imparts a distinct, smoky flavor. So delicious!
- Broth. I recommend using a low-sodium vegetable broth because then you can control the amount of salt in the chili. Chicken broth works fine, if you’re not concerned with keeping this vegan.
- Spices. The perfect chili spice blend! We’re using chili powder, cumin, oregano, paprika and crushed red pepper. Feel free to use any preferred amounts!
- Salt + pepper. To bring out all of the delicious flavors!
Make It Your Own
This chili is delicious as written, but it’s also incredibly versatile, feel free to tweak it to suit your taste!
- Protein: Not strictly meatless? Add ground beef or ground turkey when sautéing the onions and bell pepper, or stir in shredded rotisserie chicken just before simmering. For a vegetarian option, try soy crumbles, soy chorizo, or even chopped veggie burgers.
- Vegetables: Swap the butternut squash for sweet potato, or toss in extra veggies like zucchini, carrots, corn, celery, mushrooms, or kale for added flavor, texture and nutrition.
- Beans: I usually use a mix of black and kidney beans, but you can easily substitute pinto beans, Great Northern beans, or any favorite variety.
Vegan Butternut Squash Chili
Ingredients
- 1/2 tablespoon extra virgin olive oil or a generous amount of cooking spray
- 1 large red or green bell pepper, diced
- 1 small yellow or white onion, diced
- 4-6 cups cubed butternut squash
- 1 1/2 teaspoons salt + more to taste, as needed
- 1/2 teaspoon ground pepper + more to taste, as needed
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano leaves
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can kidney beans, drained and rinsed
- 2 (14 oz.) cans diced tomatoes, not drained (fire-roasted is a great variety for chili)
- 1 cup vegetable broth or water, (more or less, depending on how thick you like your chili)
- Optional for garnish: diced avocado, guacamole, thinly sliced scallions, freshly chopped cilantro, tortilla strips, shredded cheese, or crumbled cojita or feta cheese
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Instructions
- Heat olive oil (or using cooking spray) over med-high heat in a large stockpot. Sauté onion, bell pepper and butternut squash for several minutes and until onion and bell pepper are soft. Add garlic and sauté another couple of minutes.
- Stir in seasonings and add beans, tomatoes and broth. Combine all ingredients and bring chili to a boil.
- Cover and reduce heat to just above a simmer. Cook for 45-60 minutes and until squash is tender.
- Taste and add more salt, pepper and/or any other seasonings needed. Garnish, if desired and enjoy! Store chili for up to 4-5 days in an airtight container in the fridge or up to 3 months in the freezer.
Notes
- Follow step 1 and sauté the onion, bell pepper, butternut squash and garlic on the stovetop. (Butternut squash does not need to be completely tender because it will finish cooking in the slow cooker.)
- Add the cooked veggies and the other remaining ingredients into a large 6+ quart slow cooker.
- Cover and cook on high for 2-4 hours, or on low for 5-7 hours.
- Set your pressure cooker to sauté mode and sauté the onion, bell pepper, butternut squash and garlic with a little olive oil (or avocado oil) for about 3-5 minutes.
- Add the remaining ingredients and place the lid on the pressure cooker, lock the lid and close the pressure release valve. Press cancel to cancel sauté mode and then press the soup/stew button. The timer should be set to 15-20 minutes.
- When the timer reaches 0, quick release the steam by carefully switching the pressure release valve open (I like to use a tongs or kitchen towel for this). Once the steam is released, remove the lid and serve.
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How to Make Butternut Squash Chili
Grab your spoons and get ready for some cozy, flavor-packed comfort in a bowl!
Step 1: Sauté. Heat olive oil over medium-high heat in a large stock pot or dutch oven. Sauté onion, bell pepper and butternut squash for several minutes and until onion and bell pepper are soft. Add garlic and sauté another couple of minutes.
Step 2: Combine. Stir in seasonings and add beans, tomatoes and broth. Combine all ingredients and bring chili to a boil.
Step 3: Simmer. Cover and reduce heat to just above a simmer. Cook for 45-60 minutes and until squash is tender.
Step 4: Serve. Taste and add more salt, pepper and/or any other seasonings as needed. Garnish, if desired and enjoy!!!
Make it in a Slow Cooker
On the go? You can make this butternut squash chili in your slow cooker!
- Follow step 1 and sauté the onion, bell pepper, butternut squash and garlic on the stovetop. (Butternut squash does not need to be completely tender because it will finish cooking in the slow cooker.)
- Add the cooked veggies and the other remaining ingredients into a large 6+ quart slow cooker.
- Cover and cook on high for 2-4 hours, or on low for 5-7 hours.
Make it in a Pressure Cooker
In a hurry? This chili is quick and easy to make in your Instant Pot!
- Set your pressure cooker to sauté mode and sauté the onion, bell pepper, butternut squash and garlic with a little olive oil (or avocado oil) for about 3-5 minutes.
- Add the remaining ingredients and place the lid on the pressure cooker, lock the lid and close the pressure release valve. Press cancel to cancel sauté mode and then press the soup/stew button. The timer should be set to 15-20 minutes.
- When the timer reaches 0, quick release the steam by carefully switching the pressure release valve open (I like to use tongs or kitchen towel for this). Once the steam is released, remove the lid and serve.
Kim’s Recipe Tips
- Pre-cubed butternut squash: I highly recommend buying pre-cut squash from the produce section or frozen aisle. Peeling and chopping butternut squash can be tricky, and pre-cut saves a ton of time. If using frozen squash, you can sauté it straight from the freezer, no thawing needed!
- Time-saving tip: If you’re cutting your own butternut squash, microwave it for a couple of minutes first to soften it, this makes peeling and chopping much easier.
- Pre-diced onion and bell pepper: Many stores sell pre-diced onions and peppers in the produce section, or you can use frozen versions, no thawing required. You can also quickly dice them yourself with a food processor.
- Garlic: You have options! Use Dorot® frozen garlic cubes, which are perfect for popping straight into recipes, or refrigerated minced garlic for convenience. Both work beautifully in this chili.
Frequently Asked Questions
We love serving this and any chili with my Mexican cornbread. It’s the best! This chili is also great paired with thick-cut French fries, Fritos, or tortilla chips. For a lighter side dish, a side salad with fresh greens would be a great choice.
Yes! This chili is a great make-ahead meal and actually tastes even better the next day after the flavors have melded. Store it in the fridge for up to 4 days and reheat gently on the stovetop or in the microwave.
This chili really benefits from some creamy + crunchy additions. We love to add a scoop of guacamole, diced avocado and/or sour cream! Plus, chips for an added crunch in the chili are a must have. Other optional toppings we love: freshly grated sharp cheddar cheese, Greek yogurt, fresh chives, green onion, red onion or cilantro, chopped tomato, sliced jalapenos, and lime wedges.
Storage Recommendations
- Refrigerator: Store cooled chili in an airtight container for up to 4-5 days. Reheat gently on the stovetop or in the microwave before serving.
- Freezer: Let the chili cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
More Family Favorite Chili Recipes
If you try this butternut squash chili recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
I love this recipe! We’re not on a vegetarian diet, but we do eat meatless several times a week and this was the perfect vegetarian meal! Served it with chips and it was so delicious!
So happy you enjoyed! it’s definitely a favorite of mine!
Such a great recipe! Love that it’s healthy and the vibrant colors are just beautiful! Making another batch this weekend.
Thanks so much, Trish! It’s one of my favorite chili recipes ever!
I love this recipe!! It’s so delicious whether you are vegan or just like chili! We have made it for our son’s birthday parties for the past two years and it’s a real crowd pleaser! Everyone tells me how much they loved the chili! I usually just throw all the ingredients in the crockpot (with the exception of the butternut squash. I cook that in the oven until soft) and it turns out great! I make it quite often now because it’s an easy meal when I don’t feel like cooking!
Thanks so much for your comment! This makes my day… so glad that your family has enjoyed this chili multiple times!
Okay. This was amazing! Love the flavors and it’s super filling. Planning to make this again and divide it into meal prep containers for the week. so good!
This chili was so hearty and flavorful! Definitely a new go-to chili recipe for me!
So happy you enjoyed! 🙂
This looks so yummy! We are having a food day at work and I wanted to bring this: do you think it would be ok if I sauteed stuff and then assembled everything the night before and then put in the crock pot once I got to the office?
I think that would work great and it’s a crowd-pleaser for sure! I would just make sure you’ve sauteed your butternut squash about 5-10 mins before adding it to the crock pot to ensure it is soft by the time lunch rolls around. Enjoy!