Vegan Butternut Squash Chili

It’s no secret, my family is obsessed with chili — it’s filling, hearty, loaded with great ingredients and typically fairly easy to prepare.

This particular chili is one of those recipes that may truly surprise you with just how easily it comes together, especially if you use pre-cubed butternut squash. Beyond the initial chopping of the onion and bell pepper, it comes together relatively quickly. After sautéing the veggies, all that’s left to do is open a bunch of canned ingredients and add them to the pot. The chili simmers until it’s slightly thickened and the flavors have melded into a totally irresistible meal!

Not only is this butternut squash chili recipe simple, it’s also packed with flavor, thanks to a tasty seasoning blend. The chili powder and crushed red pepper does add some heat, so if that’s not your thing or you’re cooking for smaller palates, feel free to reduce the chili powder and omit the crushed red pepper. Make sure you use fresh, fragrant spices for the best flavor and stock up on a few things to dress up this dish: sour cream, avocado and fresh cilantro are key.

Ingredients you’ll need

This butternut squash chili recipe is made with simple, wholesome ingredients that you might already have in your kitchen and pantry. Since there’s no meat or dairy in this recipe, It’s naturally vegan. Here’s what’s needed to make this plant-based chili:

• Olive oil. For sautéing the veggies.
• Bell Pepper. Adds a slightly spicy and aromatic flavor. Any color of bell pepper works!
• Onion + garlic. A must for any flavorful chili recipe!
• Butternut squash. You have 2 options here. You can peel and chop 1 medium-sized fresh butternut squash. Here’s a trusty guide for how to cut a butternut squash! I personally, prefer to just buy pre-cut squash, either in the fresh or frozen vegetable section of the grocery store.
• Beans. We’re using both black beans and kidney beans for plenty of plant-based protein in this chili recipe.
• Tomatoes. Any diced tomatoes work, but I really love using fire-roasted tomatoes in soup and chili recipes. Fire-roasted tomatoes are charred over a flame before being diced and canned. Contact with the flame brings out the tomato’s sweetness and imparts a distinct, smoky flavor. So delicious!
• Broth. I recommend using a low-sodium vegetable broth because then you can control the amount of salt in the chili.
• Spices. The perfect chili spice blend! We’re using chili powder, cumin, oregano, paprika and crushed red pepper. Feel free to use any preferred amounts!
• Salt + pepper. To bring out all of the delicious flavors!

How to make butternut squash chili

You may have tried other vegan chili recipes, but this one’s definitely a winner! It’s so flavorful and super easy, especially if you use pre-cubed butternut squash! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

1. Sauté. The first step in making this chili is to sauté the onion, bell pepper and butternut squash in a large stockpot or Dutch oven. Once the onion and bell pepper are soft, add the garlic and cook for a couple of minutes.
2. Simmer. Now, add the rest of the ingredients – beans, tomatoes, broth and spices into the pot. It’s time to let everything simmer. The longer the chili simmers, the more flavorful it will become. Cover and let it simmer at least 45 minutes and until the butternut squash is tender.
3. Serve. Once cooked to your liking, taste and add salt and pepper, as preferred. Ladle chili into bowls and top with your favorite chili toppings and enjoy!

Crockpot Vegetarian Chili

On the go? You can make this butternut squash chili in your 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.

Vegetarian Chili in the Pressure Cooker

In a hurry? This chili is quick and easy to make in your Instant Pot!

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 tongs or kitchen towel for this). Once the steam is released, remove the lid and serve.

shortcut TIPS FOR making VEGAN BUTTERNUT SQUASH chili

• Pre-cubed butternut squash. I HIGHLY recommend purchasing pre-cut butternut squash either from the produce department or from the frozen foods aisle. Butternut squash is quite a pain to peel, slice and dice. I always buy mine pre-cut and it makes the recipe so much easier and quicker. If you are using frozen butternut squash, you don’t even have to worry about letting it thaw before throwing it in the pot to sauté.
• Pre-diced onion + bell pepper. Most grocery stores sell diced onions and peppers in the produce section of the store. Alternatively, frozen diced onions and/or bell peppers are often found by the other frozen vegetables and can be used in this recipe. You don’t even have to worry about thawing. Or, use a food processor to quickly dice the onion and bell pepper.
• Garlic. There are two options here. You can use Dorot® cubes of crushed garlic that you can keep handy in the freezer and pop into this (and other) recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store.) Another option is to use refrigerated minced garlic.

Follow all of my tips and this one-pot wonder comes together in a flash! It’s mostly just a matter of sautéing your veggies, throwing everything else into the pot and letting this deliciousness simmer for just under an hour and until the squash is tender to a fork prick.

Pro tip. If you plan to cut your butternut squash, pop it in the microwave for a couple of minutes to soften it slightly. This will make it easier to peel and cut. Alternatively, you can use sweet potato and I wouldn’t even worry about peeling it.

Just get ready guys – the aroma in your house will be incredible and make your tummy VERY anxious.

If you try this butternut squash chili recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.