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!
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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!
🥘 Ingredient notes
- Coconut oil - I use virgin coconut oil, you can use refined coconut oil, or olive or grapeseed oil
- Jalapeno pepper minced with seeds if you like it spicy, I recommend using gloves
- Vegan no beef base dissolved in water
- Can 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.
🔪 Step by step 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 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.
- If you notice caramelization or browning in the pan, add a small amount of water or broth, and stir. Some browning is desirable; however, you don't want burning or char on the bottom of the pot.
- 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.
Related recipes
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.
📖 Recipe
Vegan Butternut Squash Chili
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.
Brian says
It's delicious, and great on a cold day.
Emily says
Thank you so much, Brian! This chili is perfect for chilly weather!