Vegan Butternut Squash Chili
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….
WHAT’S SO GREAT ABOUT THIS VEGAN BUTTERNUT SQUASH CHILI?
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.
TIPS FOR QUICK + EASY VEGAN BUTTERNUT SQUASH:
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.
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.
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.
HOW TO MAKE THE BEST HOMEMADE CHILI (My top tips)
Just get ready guys – the aroma in your house will be incredible and make your tummy VERY anxious.
MORE EASY CHILI RECIPES:
- 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
Heat olive oil (or using cooking spray) over med-high heat in a large stock pot.
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.
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!!!