butternet squash vegan chili recipe Butternut Squash Vegan Chili Recipe for Cozy Meals

As the cooler months approach, nothing beats the comforting warmth of a hearty chili. Butternut squash vegan chili is a delicious twist on the traditional chili recipe, offering a creamy texture and subtle sweetness that perfectly balances the robust spices.

This plant-based dish is packed with wholesome ingredients, making it both nourishing and satisfying. Whether you’re a seasoned vegan or simply looking to add more vegetable-forward meals to your menu, this chili is sure to become a favorite.

In this recipe, tender chunks of butternut squash mingle with beans, tomatoes, and a medley of spices, creating a vibrant and flavorful bowl of goodness. Plus, it’s incredibly easy to prepare, perfect for weeknight dinners or meal prepping.

Get ready to cozy up with a bowl of this nourishing, vegan chili that’s as healthy as it is comforting!

Why You’ll Love This Recipe

This butternut squash vegan chili is a true crowd-pleaser for many reasons. First, the natural sweetness of the squash pairs wonderfully with the smoky, spicy chili flavors, creating a perfect harmony of tastes.

It’s also incredibly versatile—you can adjust the heat level or swap out beans depending on what you have on hand.

Not only is it vegan and gluten-free, but it’s also packed with fiber, plant-based protein, and vitamins. This chili warms you up from the inside out and makes for excellent leftovers.

Plus, you’ll love how simple it is to make in one pot, saving you time and cleanup.

Ingredients

• 1 medium butternut squash (about 3 cups, peeled and cubed)
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• 1 tablespoon lime juice (optional, for brightness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener

Instructions

1. Prepare the butternut squash: Peel the squash with a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds and cut the flesh into 1-inch cubes. Set aside.
2. Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Stir in the minced garlic, red bell pepper, and jalapeño (if using), cooking for another 2-3 minutes until fragrant.
3. Add the spices: Sprinkle the chili powder, cumin, smoked paprika, and oregano over the sauteed vegetables. Stir well to coat everything evenly and toast the spices for about 1 minute to bring out their flavors.
4. Add the butternut squash and tomato paste: Stir in the cubed squash and tomato paste, mixing thoroughly with the spices and vegetables.
5. Pour in liquids and beans: Add the diced tomatoes with their juices, vegetable broth, black beans, and kidney beans. Stir everything together and bring the mixture to a boil.
6. Simmer the chili: Reduce heat to low and cover the pot. Let it simmer gently for 25-30 minutes, or until the butternut squash is tender and the flavors have melded beautifully.
7. Finish and season: Remove the lid and stir in lime juice if using. Adjust salt and pepper to taste. If you prefer a thicker chili, simmer uncovered for an additional 5-10 minutes to reduce the liquid.
8. Serve: Ladle the chili into bowls and garnish with fresh cilantro. Enjoy hot!

Tips & Variations

For a smoky depth, try adding a chipotle pepper in adobo sauce while simmering.

• Make it spicier: Add more jalapeño or a pinch of cayenne pepper.
• Use different beans: Pinto or chickpeas work wonderfully here.
• Add extra veggies: Corn, zucchini, or carrots can be tossed in for added texture.
• Meal prep friendly: This chili tastes even better the next day and freezes well.
• Serve with toppings: Avocado slices, vegan sour cream, or crushed tortilla chips add great texture.

Nutrition Facts

Serving Suggestions

This chili is satisfying on its own but can be served with a variety of sides and toppings to elevate your meal. Consider pairing it with warm cornbread or a simple green salad for a balanced dinner.

For added creaminess, serve with a dollop of vegan yogurt or sour cream. A sprinkle of nutritional yeast will add a cheesy flavor without dairy.

If you want to keep it gluten-free, enjoy your chili over steamed rice or quinoa.

For inspiration on other vegan dishes, check out my Lemon Ricotta Pasta With Arugula Recipe or the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food. Both would make excellent companions to this chili on a chilly evening.

Conclusion

This butternut squash vegan chili is the perfect way to enjoy the flavors of fall while nourishing your body with wholesome ingredients. It’s simple to prepare, packed with nutrients, and wonderfully comforting.

Whether you’re cooking for yourself, family, or friends, this recipe offers a delightful and healthy option that everyone will love.

Don’t let the simplicity fool you—each spoonful is bursting with layers of flavor that will keep you coming back for more. Plus, its versatility allows you to tailor it to your tastes, whether you want it mild or spicy, chunky or smooth.

For more delicious recipes that bring warmth and joy to your table, be sure to visit my other favorites like the Instant Pot Rabbit Recipe or the zesty Maple Bourbon Pickles Recipe. Happy cooking!

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