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    Home » Recipes » Mains

    Vegan Butternut Squash Chili

    Published: Feb 26, 2021 · Modified: Feb 26, 2021 by Emily This post may contain affiliate links

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    This Vegan Butternut Squash Chili is hearty and nourishing and has a bit of spice to keep you warm on cold winter nights. It will quickly become a family favorite and is perfect for game day and get-togethers!

    top view of bowl of chili on plate with navy napkin
    Jump to:
    • Ingredients
    • How to make Vegan Butternut Squash Chili
    • How to serve
    • Top tips
    • Storage
    • Can this chili be frozen?
    • Related recipes
    • Vegan Butternut Squash Chili

    This comforting Vegan Butternut Squash Chili recipe is loaded with flavor and is spiced with flavorful Arbol chiles. It's a delicious, hearty plant-based meal that's perfect for chilly fall and winter evenings. It's a meal in itself, and it pairs perfectly with cornbread.

    I love vegetarian and vegan chili of all kinds, so naturally, I had to try butternut squash in chili. I added black beans, kidney beans, and pinto beans since they are my go-to ingredient when making chili or just using up what's in my pantry. Plus, they're delicious and add a protein boost!

    You might also be interested in trying my Vegan Pumpkin Chili, Vegan Black-Eyed Pea Stew, Vegan Sweet Potato and Bean Stew, and my Pumpkin Veggie Stew.

    Take a look at my Vegan Meatloaf Recipe with lentils and walnuts!

    side view of bowl of chili on plate

    Ingredients

    • Coconut oil - I use virgin coconut oil, you can use refined coconut oil, or another quality oil like extra virgin olive oil, avocado oil, or grapeseed oil.
    • Jalapeno pepper minced with seeds if you like it spicy, I recommend using gloves
    • Vegan no beef base dissolved in water - you can use vegetable broth insta
    • Canned organic butternut squash, if you have 15 to 16 oz of roasted butternut squash, you can mash it or puree it with a small amount of water until it reaches the desired consistency.
    side view of bowl of chili on plate with spoon

    How to make Vegan Butternut Squash Chili

    • If you are making the stock from bouillon, heat water in a large stockpot. Add the bouillon and stir. When the bouillon has dissolved, transfer the broth to a glass container and set it aside for later. Rinse the stockpot.
    • Heat the large stockpot on medium heat for 3 minutes. Put in the coconut oil, swirling it along the bottom of the pot. Add the chopped onion and red and green bell peppers, jalapeno, garlic, and one teaspoon fine sea salt. Saute for approximately 7 minutes, stirring occasionally.
    • Add the spices: cumin, chili powder, onion powder, smoked paprika, ground cinnamon, and dried Arbol chiles. Stir for about 30 to 60 seconds continuously to release the flavors.
    • Stir in the sweet potato, and add the canned whole tomatoes and diced tomatoes with their juices, broth, butternut squash, kidney beans, pinto beans, black beans, tomato paste, and black pepper. Mix well.
    • Cook on stovetop for several minutes on medium until bubbling and occasionally stir. Reduce heat slightly to medium-low, leave the lid partially on and let simmer for 30 minutes. Continue to stir occasionally. Taste and adjust seasonings as necessary. Serve and enjoy!

    How to serve

    I love to serve this Vegan Butternut Squash Chili with a fresh loaf of bread or my Vegan Southwest Skillet Cornbread.

    Top with sliced green onions and chopped avocado or parsley.

    Top tips

    • Stir occasionally to ensure nothing sticks to the bottom. Some caramelization is desired for flavor; however, you don't want burning or char on the bottom of the pot. If you notice caramelization or browning in the pan, add a small amount of water or broth, and stir.
    • To save time, I purchased canned butternut squash for this chili. If you prefer to cook it yourself, you can buy pre-cut butternut squash or you can buy a whole squash. Here are some great tips on how to cut and peel the butternut squash.
    • If you have cooked beans in the freezer, feel free to use those instead of canned beans. I generally prefer to cook beans myself; however, it's handy to keep some in the pantry for last-minute use when the mood strikes for a hearty chili.

    Storage

    This chili makes delicious leftovers! Refrigerate the chili within two hours of cooking. Let it cool on the counter first. Properly stored, the chili will last for 3 to 4 days in the refrigerator.

    Can this chili be frozen?

    To further extend this chili's shelf life, freeze it in covered airtight containers or heavy-duty freezer bags after it has cooled, up to 4 to 6 months.

    How long does the chili last after being frozen and thawed? Cooked chili that has been thawed in the fridge can be kept for an additional 3 to 4 days in the refrigerator before cooking. Soup that was thawed in the microwave or in cold water should be eaten immediately.

    You will need to add additional broth or water when reheating the chili to thin it out since leftover chili will be quite thick.

    side view of chili on plate with spoon

    Related recipes

    • Vegan Black-Eyed Pea Stew
    • Vegan Butternut Squash Curry Soup
    • Vegan Sweet Potato and Bean Stew
    • Pumpkin Veggie Stew

    If you make this Vegan Butternut Squash Chili, let me know what you think by ★ star rating it and leaving a comment below. You can follow me on Instagram and share your creation with me. Just tag me @resplendentkitchen and hashtag #resplendentkitchen.

    top view of bowl of chili on plate with navy napkin

    Vegan Butternut Squash Chili

    Emily Miller
    This Vegan Butternut Squash Chili is hearty, full of healthy vegetables, and has a bit of spice that keeps you warm on cold winter nights. It will quickly become a family favorite and is perfect for game day and get-togethers!
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Course Main Course
    Cuisine American
    Servings 6 people
    Calories 364 kcal

    Equipment

    • chef's knife
    • cutting board
    • wooden spoon
    • large stockpot
    • can opener

    Ingredients
      

    • 2 cups water
    • 1 ½ tablespoons vegan no beef base
    • 2 tablespoons coconut oil
    • 1 large onion chopped
    • 1 red bell pepper seeded and chopped
    • 1 green bell pepper seeded and chopped
    • 1 jalapeno pepper minced with seeds if you like it spicy
    • 3 large garlic cloves chopped
    • 1 tablespoon fine sea salt divided
    • 1 tablespoon ground cumin
    • 2 teaspoons chili powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • ½ teaspoon ground cinnamon
    • 3 dried Arbol chiles chopped
    • 1 large sweet potato chopped into ½-inch pieces
    • 1 28-oz can fire-roasted whole tomatoes with juice
    • 1 15-oz can diced tomatoes with juice
    • 1 15-oz can organic butternut squash
    • 1 15-oz can kidney beans drained and rinsed
    • 1 15-oz can pinto beans drained and rinsed
    • 1 15-oz can black beans drained and rinsed
    • 6 tablespoons organic tomato paste
    • ½ teaspoon freshly ground black pepper
    • 4 sliced green onions optional
    • 1 chopped avocado optional
    • 1 handful chopped parsley optional

    Instructions
     

    • If you are making the stock from bouillon, heat water in a large stockpot. Add the bouillon and stir. When the bouillon has dissolved, transfer the broth to a glass container and set it aside for later. Rinse the stockpot.
    • Heat large stockpot on medium heat for 3 minutes. Put in the coconut oil, swirling it along the bottom of the pot. Add the chopped onion, red and green bell peppers, jalapeno, garlic, and 1 teaspoon fine sea salt. Saute for approximately 7 minutes, stirring occasionally.
    • Add cumin, chili powder, onion powder, smoked paprika, ground cinnamon, and dried Arbol chiles. Stir for about 30 to 60 seconds continuously to release the flavors.
    • Stir in the sweet potato, add the canned whole tomatoes and diced tomatoes with their juices, broth, butternut squash, kidney beans, pinto beans, black beans, tomato paste, and black pepper.
    • Cook on stovetop for several minutes on medium until bubbling and occasionally stir. Reduce heat slightly to medium-low, leave the lid partially on and let simmer 30 minutes; stir occasionally. Taste and adjust seasonings as necessary.
    • Serve and enjoy! Top with green onion, avocado chunks, or parsley.

    Notes

    • If you have 15 to 16 oz of roasted butternut squash, you can mash it or puree it with a small amount of water until it reaches a pureed consistency.
    • Feel free to adjust the seasonings and ingredients to your own taste and with what you have in your own pantry. 
    • If you notice caramelization or browning in the pan, add a small amount of water or broth, and stir. Some browning is good, however, you don't want burning or char on the bottom of the pot.
    • Add one to three dried Arbol chiles to the stew as it is simmering. When the stew is ready, you can take out the chiles, or you can let them cool briefly, chop them, and add them back into the stew for extra flavor and spice.
    • At the time of serving, stir in juiced lime, top with sliced green onions, avocado, and/or cilantro if desired.
    • This chili is delicious with my Vegan Southwest Skillet Cornbread.

    Nutrition

    Serving: 8servingsCalories: 364kcalCarbohydrates: 64.4gProtein: 16.7gFat: 5.2gSaturated Fat: 3.1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.5gSodium: 1944mgPotassium: 1236mgFiber: 17.7gSugar: 13.4gVitamin C: 63.9mgCalcium: 197.3mgIron: 5.2mg
    Keyword comfort, fall, Gluten-free, grain free, stew, vegan, winter
    Tried this recipe?Let us know how it was!

    Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.

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    Reader Interactions

    Comments

    1. Brian

      February 26, 2021 at 11:34 am

      5 stars
      It's delicious, and great on a cold day.

      Reply
      • Emily

        February 26, 2021 at 1:06 pm

        Thank you so much, Brian! This chili is perfect for chilly weather!

        Reply
    2. Daniela

      August 30, 2021 at 10:06 am

      5 stars
      Made a big pot of this for easy dinner and lunches this week. Love how flavorful it is

      Reply
      • Emily

        August 30, 2021 at 11:32 am

        Daniela, thanks for your review. I'm happy to hear you love this recipe!

        Reply
    3. Chrissaysnature

      August 30, 2021 at 11:28 am

      5 stars
      This recipe is perfection. It is creamy, hearty and little bit spicy! I loved it! This could be my new favorite fall recipe! Thank you!

      Reply
      • Emily

        August 30, 2021 at 11:33 am

        Hi Chris, thank you so much for your review and feedback! I'm glad to hear that this recipe could be one of your fall favorites!

        Reply
    4. Anaiah

      August 30, 2021 at 12:00 pm

      5 stars
      This vegan butternut squash chili was packed with flavor! It's such a delicious, hearty, and comforting bowl. This will be perfect to warm up with as the weather gets cooler.. can't believe it's already going to start snowing next month for me!!

      Reply
      • Emily

        August 30, 2021 at 12:48 pm

        Hi Anaiah, thanks for the review and I'm glad you loved this recipe! It's one of our favorites. I love that you mentioned how comforting it is as the weather gets cooler--there's nothing better than a warm bowl of chili on a chilly day. I am ready for cooler weather, summers are long and hot over here in Tucson!

        Reply
    5. Marinela

      August 30, 2021 at 1:36 pm

      5 stars
      This vegan butternut squash chili dish is so warming and comforting. Its super-rich flavor makes it the perfect midweek lunch or dinner. Thanks for sharing!

      Reply
      • Emily

        August 30, 2021 at 3:15 pm

        Thank you for taking the time to leave a review, Marinela! I'm glad that this dish was warming and comforting, it's a favorite!

        Reply
    6. Kayla DiMaggio

      August 30, 2021 at 2:37 pm

      5 stars
      This butternut squash chili was so delicious! I loved all the flavors!

      Reply
      • Emily

        August 30, 2021 at 3:18 pm

        Thank you, Kayla, for reviewing our Butternut Squash Chili! I'm so glad to hear that you enjoyed it and found the flavors satisfying. We hope to see you again soon!

        Reply
    7. Joshua

      August 30, 2021 at 11:12 pm

      5 stars
      My family really enjoyed this butternut squash chili! Thank you for providing freezer instructions. They are really helpful! We will be making a big batch to freeze so we can easily enjoy it all fall and winter.

      Reply
      • Emily

        August 31, 2021 at 9:22 am

        Thank you so much for your review, Joshua. I'm glad to hear that the instructions were helpful and appreciated! I hope you enjoy your butternut squash chili!

        Reply
    8. Freya

      August 31, 2021 at 12:23 am

      5 stars
      This was so delicious and full of flavour!

      Reply
      • Emily

        August 31, 2021 at 9:22 am

        Thank you so much for your review, Freya! We're really glad to hear that you enjoyed it.

        Reply
    9. Choclette

      August 31, 2021 at 3:31 am

      5 stars
      Despite being the last day of summer here, it's really cold and your chilli is just what we need to warm us up and satisfy. It sounds absolutely delicious and I love anything with squash and beans.

      Reply
      • Emily

        August 31, 2021 at 9:24 am

        Thank you for your review, Choclette. I hope you enjoy it!

        Reply

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    Emily Miller

    Hi, I'm Emily! I love to share my passion for tasty and nourishing plant-based food. You'll find seasonal vegan recipes here with the occasional indulgence. I hope to inspire you to try something new and eat more plants along the way!

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