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butternut squash chili served in a white bowl topped with green onions
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4.92 from 12 votes

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
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 10 servings
Calories: 207kcal
Author: Anjali Shah



  • 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!)


Top Tips for Making Butternut Squash Chili
  • You can make this recipe on the stove top or in the slow cooker. If you choose to make it in the slow cooker sauté the onions and garlic before adding to the slow cooker. Everything else can be thrown in.
  • If using the stovetop method cook for at least an hour. Using a fork, check to see that the butternut squash is fully cooked. It should easily pierce with a fork. 
  • If using the slow cooker method cook for 6-8 hours. 
  • Peel and chop the butternut squash into 1 inch pieces. If you’d like to save time buy pre-cut butternut squash.
  • Use different colored bell peppers to add some color to this dish.
  • Feel free to switch out the vegetables for any you like or have on hand
  • For kids, feel free to adjust the spices as needed!
Adapted from The Kitchn


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