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butternut squash chili topped with sliced jalapeños, radishes and sour cream

Vegan Butternut Squash Chili

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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!
Course Main
Cuisine American, Tex-Mex
Keyword butternut squash chili, vegan chili, vegetarian butternut squash chili
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6 servings
Calories 234
Author Kim Lee

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

Instructions

  • 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.
    sautéing onion, bell pepper and garlic in a large pot
  • Stir in seasonings and add beans, tomatoes and broth. Combine all ingredients and bring chili to a boil.
    adding spices, beans and tomatoes to large pot
  • Cover and reduce heat to just above a simmer. Cook for 45-60 minutes and until squash is tender.
    combine beans with veggies and broth and simmer
  • 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.
    butternut squash chili garnished with radishes, jalapeños and cheese

Notes

Crockpot 
  1. 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.
  2. Add the cooked veggies and the other remaining ingredients into a large 6+ quart slow cooker.
  3. Cover and cook on high for 2-4 hours, or on low for 5-7 hours.
Pressure Cooker
  1. 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.
  2. 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.
  3. 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.

Nutrition

Serving: 1.5cups | Calories: 234kcal | Carbohydrates: 46.5g | Protein: 12.6g | Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 467.2mg | Potassium: 457.9mg | Fiber: 11g | Sugar: 9.5g | Vitamin A: 1570IU | Vitamin C: 50.2mg | Calcium: 167mg | Iron: 4mg