Are you looking for a delicious vegan chili recipe? Then I've got just the meal for you! This vegan butternut squash chili is full of savory sweetness and hearty vegetables, perfect for this chilly fall season.
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!
If you're worried that making a vegan chili isn't as fulfilling or flavorful than one with meat—think again! With loads of spices and lots of love infused in it, this dish will satisfy all your comfort food cravings. So grab some cans from the pantry and whatever veggies are lying around - it's time to get cooking!
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 perfect for the whole family on chilly fall and winter evenings. It's a meal in itself, and it pairs perfectly with cornbread.
Make this vegetarian chili recipe over the weekend and meal prep to enjoy healthy meals throughout the week.
I love a good vegan chili recipe, so I had to try one with butternut squash. 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!
Take a look at my Vegan Meatloaf Recipe with lentils and walnuts!
Here are a few notes on the ingredients:
- Coconut oil - I use virgin coconut oil.
- Jalapeno pepper minced with seeds if you like it spicy, I recommend using gloves
- Vegan no beef base dissolved in water - this no-beef base is handy to keep in the fridge.
- 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.
- Onion - I used a yellow onion.
- Bell peppers - red bell pepper and green bell pepper - be sure to seed them.
- Garlic cloves - as many as you like, I used three.
- Seasoning - I love smoked paprika, ground cumin, and chili powder. I also like to add onion powder, cinnamon, freshly ground black pepper, and sea salt to bring out more flavor.
- Dried Arbol chiles, for heat and flavor. I find these online and at the grocery store.
- Sweet potato - it is ok to keep the skin on for fiber and nutrients; wash and give it a good scrub first.
- Canned tomatoes: fire-roasted whole tomatoes with juice and diced tomatoes with juice
- Butternut squash - essential for this butternut squash chili recipe!
- Beans - kidney beans, pinto beans, and black beans. Using canned beans makes this recipe quick to prepare!
- Tomato paste
- Garnish - green onions, chopped avocado, parsley - take your pick!
How to make this Vegan Butternut Squash Chili
- If you make the stock from bouillon, heat water in a large pot or Dutch oven. 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 large soup pot.
- Heat the large stockpot on medium heat for 3 minutes. Heat oil, swirling it along the bottom of the pot. Add the chopped onion, red and green bell peppers, jalapeno, garlic, and one teaspoon of fine sea salt. Sauté onion and vegetables for approximately 7 minutes, stirring occasionally, reducing to medium-low heat if necessary to avoid burning.
- 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, tortilla chips, or my Vegan Southwest Skillet Cornbread.
Top this delicious chili with vegan sour cream, sliced green onions and chopped avocado or parsley.
This easy recipe tastes even better the next day.
- Coconut oil - use extra virgin olive oil, avocado oil, or grapeseed oil.
- Jalapeno pepper - try serrano pepper or roasted green chile
- Vegan no beef base dissolved in water - you can use vegetable broth.
- Butternut squash - try another variety of squash or more sweet potatoes.
- Onion - I used a yellow onion, feel free to try red onion or white onion.
- Dried Arbol chiles, feel free to skip them or try chipotle pepper or red pepper flakes.
- Sweet potato - use more butternut squash, or substitute with yellow potatoes.
- Butternut squash - try another sweet squash or sweet potato.
- Beans - use any beans that you like, it's nice to have a variety!
- Parsley - garnish with chopped fresh cilantro instead.
Seasoning - try adding chipotle powder and garlic powder. For a touch of sweetness, if needed, add a small amount of brown sugar to taste.
- 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 a whole squash.
- If you have cooked beans in the freezer, use those instead of canned beans. I generally prefer to cook beans myself; however, keeping some in the pantry for last-minute use when the mood strikes for a hearty chili is handy.
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 an airtight container 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 must add broth or water when reheating the chili to thin it out since the leftover chili will be quite thick.
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.
Vegan Butternut Squash Chili
- 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
- 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.2 cups water, 1 ½ tablespoons vegan no beef base
- 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.2 tablespoons coconut oil, 1 large onion chopped, 1 red bell pepper, 1 green bell pepper, 1 jalapeno pepper, 3 large garlic cloves chopped, 1 tablespoon fine sea salt
- 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.1 tablespoon ground cumin, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon ground cinnamon, 3 dried Arbol chiles
- 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.1 large sweet potato, 1 28-oz can fire-roasted whole tomatoes, 1 15-oz can diced tomatoes, 1 15-oz can organic butternut squash, 1 15-oz can kidney beans, 1 15-oz can pinto beans, 1 15-oz can black beans, 6 tablespoons organic tomato paste, ½ teaspoon freshly ground 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.4 sliced green onions, 1 chopped avocado, 1 handful chopped parsley
- 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.
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.