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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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