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–+ servings
Butternut squash chili topped with sliced jalapeños, radishes and sour cream.

Vegan Butternut Squash Chili

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This cozy vegan Butternut Squash Chili is bursting with flavor and loaded with veggies, tender squash, and hearty beans all simmered in a rich tomato base. It’s a one-pot wonder that’s easy to make and perfect for piling high with your favorite toppings. Crockpot and pressure cooker options included!
Course Main
Cuisine American, Tex-Mex
Diet Vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 234
Author Kim

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 stockpot. Sauté onion, bell pepper and butternut squash for 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 4-5 days in an airtight container in the fridge or up to 3 months in the freezer.

Notes

Slow Cooker 
  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