Vegan Butternut Squash Chili

butternut squash chili served in a white bowl topped with green onions

4.94 from 16 votes

Vegan Butternut Squash Chili

My vegan butternut squash chili with beans is so hearty and comforting, it is a guaranteed belly warmer, packed with protein-rich beans, chunks of butternut squash, spicy chilies, and a host of savory, spicy, sweet spices that add tons of flavor. It's a filling family favorite that takes 10 minutes to prepare and about an hour to simmer, that you will come back to again and again.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Soup

Cuisine: American

Diet: Gluten Free, Low Calorie, Vegan, Vegetarian

Servings: servings

Calories: 207kcal

Author: Anjali Shah

Ingredients

3 lb butternut squash peeled and cut into cubes
3 carrots diced
1 tbsp extra virgin olive oil
4 peppers diced
1 large onion chopped
12 garlic cloves minced
2 tbsp tomato paste
2-3 cups low sodium vegetable broth
2 10oz cans diced tomatoes with green chilies
30 oz black beans 2 cans
2 cups frozen corn
1 tbsp chili powder
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp salt or more to taste
½ tsp garlic powder
½ tsp smoked paprika
½ tsp ground coriander
½ tsp regular paprika
½ tbsp brown sugar
⅛ tsp cayenne pepper
Chopped green onions to serve
Shredded cheddar cheese to serve (non-vegan option)

Instructions

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!)

Notes

My #1 Secret Tip for making this vegan butternut squash with beans recipe is to peel and chop the squash into 1 inch cubes so it cooks evenly. Big chunks can stay too firm while smaller ones get mushy, and that can throw off the whole dish. When I cut the pieces the same size, the squash softens just right and blends with the beans and spices perfectly. It is such a simple step but it makes the recipe come together smoothly, and it saves me from worrying about half-cooked squash when dinner is on the table.
Saute first: If I use my slow cooker, I like to saute the onions and garlic first. It makes the flavor richer before I add everything else to cook on low for 6 to 8 hours.
Check doneness: I always poke a few pieces of butternut squash with a fork. If the fork slides in easily, I know it is ready.
Add color: I sometimes toss in different colored bell peppers. It makes the dish brighter and more fun to serve.
Swap veggies: I switch out the vegetables depending on what I have at home. It is an easy way to use up what is in the fridge.
Kid friendly: When I make this for my kids, I skip the chili and cayenne. The fire roasted tomatoes give just enough heat for a mild and tasty version.

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