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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Vegan Butternut Squash Chili

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Ok guys, this vegan chili is pretty freakin’ awesome 🙂

This is one of those recipes that you think will be really complicated because of the long ingredients list, but once you have everything bought and on your counter, it’s actually pretty easy to make!

Made with sweet butternut squash, savory and warm spices, fiber and protein-packed black beans, crunchy corn, and acidic tomatoes, this chili has just about every flavor you could possibly want!

It’s the perfect winter meal: it’s stick-to-your-ribs good.

The husband was skeptical of this recipe because he’s not a huge fan of butternut squash. “It’s too squishy,” he says. After all these years he still has textural issues when it comes to some foods 🙂

But I was determined to make butternut squash taste great even to him! I figured, if he liked this recipe, then most people probably would too. And I was right!

This recipe turned out to be a huge hit.

It’s vegan and gluten free, and for those of you who are vegetarian and love cheese, feel free to top each bowl with 1 tbsp shredded cheese as well! It’s slow-cooker friendly too – I’d just saute the onion and garlic beforehand, and then you can throw everything else into the slow cooker and let it simmer all day. The longer it cooks, the better the flavors will be.

Layla loved this recipe and literally asked for it 4 days in a row. Success on all fronts 🙂

I hope you love this as much as we did!

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Vegan Butternut Squash Chili

Made with sweet butternut squash, savory and warm spices, fiber and protein-packed black beans, crunchy corn, and acidic tomatoes, this chili has just about every flavor you could possibly want!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Soup
Cuisine: American
Servings: 10 servings
Calories: 207kcal



  • Peel the squash and cut into 1 inch pieces
  • Peel the carrots and cut into 1 inch pieces
  • In a large soup pot, heat the olive oil over medium heat.
  • Stir in the butternut squash, carrots, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
  • Add the broth, diced tomatoes, beans, and corn.
  • Stir in all the spices (chili powder through cayenne).
  • Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the squash and carrots are tender. The longer it simmers, the better the flavors will be!
  • Serve hot with chopped green onions and 1 tbsp shredded cheddar cheese per bowl (optional!)


Calories: 207kcal | Carbohydrates: 39.3g | Protein: 9.7g | Fat: 2.9g | Saturated Fat: 1.1g | Sodium: 355.8mg | Fiber: 10.4g | Sugar: 4.8g

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10 responses to “Vegan Butternut Squash Chili”

  1. This recipe was excellent! It was a clean out the fridge/pantry/freezer kind of meal! Did not use peppers, and used the HOT tomatoes with green chiles…quite spicy, but amazing! Also used canned/sliced carrots which I would definitely do again.

  2. The weather here in is SF is so rainy and cold! (Sad for a March day :)). This recipe looks perfect for my dinner tonight!

    • Awwww that is sad for an SF March day!! This soup is definitely perfect for cold and dreary weather 🙂 I hope you liked it when you tried it!

  3. This recipe is WONDERFUL!!! Great for the fall or really anytime! My husband and I are not vegetarians but love vegetables and I was looking to do something different with my butternut squash. I added a jalapeño, some green bell peppers, and went heavy on the chipotle. We loved it and my husband was shocked at how great it was. A keeper!!! Thanks!!

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