This nutritious vegan Butternut Squash Chili is packed with flavor and filled to the brim with good-for-you ingredients including loads of veggies, soft bits of butternut squash, two types of beans and spices; all simmered in a rich, delicious tomato base. Bonus: this chili is made in one pot with very little effort. Top your bowl with your favorite chili toppings and dig in!
Cuisine American, Tex-Mex
Keyword butternut squash chili, vegan chili, vegetarian butternut squash chili
Prep Time 10mins
Cook Time 45mins
Total Time 55mins
Author Kim Lee
1/2tablespoonextra virgin olive oil or a generous amount of cooking spray
1largered or green bell pepperdiced
1smallyellow or white oniondiced
4-6cupscubed butternut squash
1 1/2teaspoonssalt + more to tasteas needed
1/2teaspoonground pepper + more to tasteas needed
½teaspoondried oregano leaves
½teaspooncrushed red pepper
1(15 oz.) can black beansdrained and rinsed
1(15 oz.) can kidney beansdrained and rinsed
2(14 oz.) cans diced tomatoesnot drained (fire-roasted is a great variety for chili)
1cupvegetable 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!!! Store chili for up to 1 week in an airtight container in the fridge or up to 3 months in the freezer.
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.