Butternut Squash Chili Recipe Vegan and Delicious Ideas

When the weather turns crisp and the leaves start to fall, there’s nothing quite like a warm, hearty bowl of chili to cozy up with. This vegan butternut squash chili recipe is a delightful twist on the classic, bringing together the natural sweetness of roasted butternut squash with the robust flavors of spices, beans, and tomatoes.

Not only is it comforting and filling, but it’s also packed with nutrients and completely plant-based, making it perfect for vegans and anyone looking to add more wholesome meals to their diet.

This chili is incredibly versatile, easy to make, and perfect for meal prep or feeding a crowd. Whether you’re a seasoned vegan or simply curious about plant-based cooking, this recipe will quickly become a staple in your kitchen.

Plus, it pairs wonderfully with a variety of sides and toppings to suit your taste.

Why You’ll Love This Recipe

Butternut squash chili combines the best of both worlds: the creamy texture of squash and the hearty, spicy warmth of chili. Here’s why this recipe stands out:

• Rich in flavor: The combination of smoky chipotle, cumin, and chili powder adds depth and warmth.
• Nutritious and filling: Packed with fiber-rich beans and vitamin-packed squash, it’s a healthy meal choice.
• Easy to customize: Add your favorite veggies or adjust the spice level for a personalized touch.
• Perfect for batch cooking: Makes excellent leftovers and freezes well.
• 100% vegan and gluten-free: Suitable for a variety of dietary preferences and restrictions.

Ingredients

• 1 medium butternut squash (about 3-4 cups, peeled and cubed)
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder (optional for heat)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Equipment

• Large pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Mixing bowl (optional for prepping ingredients)

Instructions

1. Prepare the butternut squash: Peel the squash, remove seeds, and cut into 1-inch cubes. Set aside.
2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
3. Add the bell peppers: Toss in the diced red and green bell peppers. Cook for 4-5 minutes until slightly softened.
4. Spice it up: Sprinkle in the cumin, chili powder, smoked paprika, chipotle chili powder, oregano, and cayenne. Stir well to coat the vegetables and toast the spices for 1-2 minutes.
5. Add the squash and tomatoes: Stir in the cubed butternut squash and canned diced tomatoes (with juices). Mix to combine all ingredients.
6. Pour in vegetable broth: Add the broth to the pot, stir, and bring the mixture to a boil.
7. Simmer the chili: Reduce heat to low, cover, and let simmer gently for 25-30 minutes or until the squash is tender, stirring occasionally.
8. Add the beans: Stir in the drained black beans and kidney beans. Cook for an additional 5-10 minutes until heated through.
9. Season and finish: Taste and add salt, pepper, and lime juice to brighten flavors. Adjust seasoning as needed.
10. Serve: Ladle into bowls and garnish with fresh cilantro. Enjoy with your favorite toppings!

Tips & Variations

“For a smokier flavor, try adding a chipotle pepper in adobo sauce along with the spices.”

• Add more veggies: Corn, zucchini, or carrots make great additions to bulk up the chili.
• Make it spicier: Increase cayenne pepper or add fresh chopped jalapeños for extra heat.
• Slow cooker option: Combine all ingredients except beans in a slow cooker and cook on low for 6-8 hours; add beans in the last hour.
• Swap beans: Use pinto beans, chickpeas, or lentils instead of black and kidney beans.
• Make it creamy: Stir in coconut milk or cashew cream for a richer texture.

Nutrition Facts

Serving Suggestions

This vegan butternut squash chili is wonderful served on its own or with a variety of accompaniments. Here are some ideas to elevate your meal:

• Top with diced avocado, vegan sour cream, or shredded vegan cheese for creaminess.
• Serve over brown rice, quinoa, or even cauliflower rice for a hearty base.
• Pair with warm cornbread or crusty bread to soak up the flavorful sauce.
• Sprinkle with fresh chopped green onions or sliced jalapeños for extra zing.

For more vegan inspiration, check out our Lemon Ricotta Pasta With Arugula Recipe and Lion’S Mane Mushroom Crumble Recipes. If you enjoy a hearty stew, the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food is a perfect next try.

Conclusion

This vegan butternut squash chili is a fantastic way to enjoy a nutritious, flavorful meal that’s both comforting and wholesome. The natural sweetness of the squash pairs perfectly with the smoky spices and hearty beans, creating a satisfying dish that’s perfect for any season.

Whether you’re cooking for yourself, your family, or friends, this recipe is sure to impress with its vibrant colors, rich textures, and balanced flavors.

It’s also incredibly versatile and forgiving, allowing you to experiment with ingredients and spice levels to suit your palate. Plus, it’s a wonderful way to incorporate more plant-based meals into your routine without sacrificing taste or satisfaction.

Give it a try, and you might just find your new favorite chili recipe!

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