Soup season excitement is in the air! And this Hearty Vegan Butternut Squash Chili with beans and tomatoes has gained status on this here blog as my new favorite chili recipe and the hubby would agree. Can you believe this no-meat chili is my meat-eating husband’s favorite chili? There are no words….

butternut squash chili served in a white bowl with guacamole topping


Hold up! Actually, I do have a few words… yum, delicious, mouthwatering, amazing! This savory, fresh, slightly spicy chili takes a cozy cue from fall with a Southwestern twist you’re sure to love. A satisfying chili that’s packed with so much flavor and texture; carnivores and herbivores will devour this one.

vegan bean chili topped with tortilla strips, green onion and guacamole


If you can find pre-cut butternut squash in the produce department or freezer area at the grocery store, you’re golden. Butternut squash is quite a pain to peel, slice and dice – I always buy mine pre-cut and it’s getting easier and easier to find. And if you can’t you’ll just have to resort to peeling and dicing because this chili is so good, you won’t want to pass it up. Quick tip…. pop your squash in the microwave for a couple of minutes to make it easier to peel and cut. Alternatively, you can use sweet potato and I wouldn’t even worry about peeling it.

packages of frozen butternut squash

Another hack for making this the easiest chili ever is to use pre-diced onion and garlic. I keep a jar of minced garlic in the fridge, so I don’t have to waste time with peeling and chopping. You can find minced garlic in the jar at all grocery stores and most also have packaged diced onion available in the produce department. With that said, this one-pot wonder comes together in a flash. It’s mostly just a matter of sautéing your onion and pepper, throwing everything else in and letting this deliciousness simmer for just under an hour and until the squash is tender to a fork prick.

ingredients for vegan chili in a large pot

If you are using frozen butternut squash, you don’t even have to worry about letting it thaw before throwing it in with the other ingredients.

Just get ready guys – the aroma in your house will be incredible and make your tummy VERY anxious.

spooning out butternut squash black bean chili from a large pot

Chili FAQs:


Easy 30 Minute Chili

Vegan Quinoa Chili 

Slow Cooker White Chicken Chili

I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

vegetarian chili served in a white bowl with a black spoon
vegetarian chili served in a white bowl with a black spoon
5 from 2 votes
Nutrition Facts
Vegan Butternut Squash Chili
Amount Per Serving (1.5 cups)
Calories 234 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 467.2mg20%
Potassium 457.9mg13%
Carbohydrates 46.5g16%
Fiber 11g46%
Sugar 9.5g11%
Protein 12.6g25%
Vitamin A 1570IU31%
Vitamin C 50.2mg61%
Calcium 167mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 1.5 cup servings
Vegan Butternut Squash Chili
Prep Time:
12 mins
Cook Time:
45 mins
Total Time:
57 mins
Vegan Butternut Squash Chili- savory, fresh, slightly spicy chili takes a cozy cue from fall with a Southwestern twist you're sure to love. This satisfying chili is packed with so much flavor and texture, carnivores and herbivores will be all over this one.
  • 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
  1. Heat olive oil (or using cooking spray) over med-high heat in a large stock pot.

  2. Sauté onion, bell pepper and butternut squash for about several minutes and until onion and bell pepper are soft. Add garlic and sauté another couple of minutes.

  3. Stir in seasonings and add beans, tomatoes and broth. Combine all ingredients and bring chili to a boil.
  4. Cover and reduce heat to just above a simmer. Cook for 45-60 minutes and until squash is tender.
  5. Taste and add more salt, pepper and/or any other seasonings needed. Garnish, if desired and enjoy!!!

Author: Kim Lee
Course: chili, Main
Cuisine: American, Tex-Mex
Keyword: butternut squash black bean chili, vegan butternut squash chili, vegetarian black bean chili

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