Vegan Butternut Squash Chili with Beans

This hearty Vegan Butternut Squash Chili is made with beans and veggies simmered in a savory and spicy tomato base. Serve topped with cilantro, and avocado for a creamy finish.

It may be the beginning of March, but I’m still trying to keep up with one of my New Years resolutions which was to get together with friends and family more often.

It’s sometimes a challenge, at least for me, to make time for the other people I love in my life besides my two kids and husband. The weeks always get away from me, and before I know it a month has passed since I’ve seen my brother (who lives 25 minutes away).

One of the things I promised myself was to invite my dad and brother over for Sunday dinner once a month so that we can catch up. Not only do I want to see them, but I also want to continue to build a bond between them and my kids.

Both my dad and brother are not vegan, and neither are my kids or husband, but all of these men in my life know that if I’m preparing dinner it’s going to be a healthy plant-based vegan meal.

I wanted to make something simple since our afternoon was already full. I didn’t have hours to spend in the kitchen, and I also needed to do a little clean-up before everyone came over. I settled on making an easy vegan butternut squash chili.

I had a large butternut squash that needed to be cooked, some canned beans, diced tomatoes, onions, garlic and a green pepper already on hand which meant I didn’t have to brave the grocery store on a Sunday.

In no time at all I had a savory and hearty chili. I served it with a Southwest Salad with a Vegan Avocado Dressing, and some tortilla chips for added crunch.

My dad and brother couldn’t get enough, and I was able to send them home with a little doggy bag too!

If you’re looking for a simple family friendly chili that your omnivore guests will enjoy, look no further! This one is a winner! Or check out some of these delicious and easy vegan soup recipes!

Why You’ll Love this Vegan Butternut Squash Chili…

• Oil-Free
• Gluten-Free
• Plant-Based Ingredients
• Low in Fat and Calories
• Savory
• Omnivore approved
• Hearty and filling!

Ingredients You’ll Need

• 3 cups cubed butternut squash
• 1 green pepper diced
• 1 red onion diced
• 2 cloves of garlic
• 28 oz diced tomatoes
• 2 cups low sodium vegetable stock
• 1 cup black beans
• 1 cup cannelini beans
• 1 cup kidney beans
• 1 tablespoon chili powder
• ¼ teaspoon cayenne pepper
• Cilantro for garnish (optional)

Tools and Equipment You’ll Need

• Cutting Board
• Chopping Knife
• Dutch Oven or Stock Pot
• Slow Cooker
• Instant Pot

How to Make Vegan Butternut Squash Chili – Step by Step

Stovetop Method:

Step 1: Sauté onions in ¼ cup of vegetable stock or water for 3-5 minutes until translucent. Add garlic and sauté for an additional minute. Add green pepper and sauté for 3 minutes.

Step 2: Add butternut squash and sauté for an additional 5 minutes.

Step 3: Add diced tomatoes, and vegetable stock. Bring to a boil. Cover and simmer for 20-25 minutes.

Step 4: Add beans and spices. Cook for an additional 5 minutes. Top with fresh cilantro.

Slow Cooker Method

Add all of the ingredients to the slow cooker. Stir to combine. Cover and cook for 6-8 hours on low or 3-4 hours on high. Serve with fresh cilantro!

Instant Pot Method

Step 1: Press Sauté button on your instant pot. Add ¼ cup of vegetable stock, add onions, and garlic. Cook until translucent, about 3-5 minutes. Add chopped green pepper, sauté an additional 3 minutes. Add chili powder, and cayenne. Stir to combine.

Step 2: Add diced tomatoes, and vegetable stock. Deglaze the pot by scraping any bits and pieces from the bottom. You don’t want any burnt pieces on the bottom of the pot. Add beans and butternut squash.

Step 3: Secure the lid. Set valve to sealing. Using the Manual Pressure Cooker button cook on high for 5 minutes.

Step 4: Let the pressure release naturally for 5 minutes, then do a quick release by moving the valve from sealing to venting.

Step 5: Serve topped with fresh cilantro and your favorite toppings.

Is Vegan Butternut Squash healthy?

• Oil-Free-This recipe has no added oil. I use ¼ cup of vegetable stock to sauté my vegetables.
• Whole Food Plant-Based Ingredients-This recipe uses all natural whole food ingredients. It’s stock full of vegetables which increases the vitamins and nutrients.
• Low in fat and Calories–

What do you serve with this chili?

I served this chili with a Southwest Salad, tortilla chips guacamole, salsa. This would also pair well with my vegan cornbread! You can also add a few toppings to further enhance the flavors.

• Cubed Avocado
• Guacamole
• Cilantro
• Crushed Tortilla Chips

Tips and Variations

• Leftovers will last for 4-6 days in the refrigerator. Be sure to store in an air tight container.
• You can freeze this chili for 2-3 months. Transfer to an air tight container or freezer bag. Label the contents and date. When ready to reheat warm over the stovetop.
• You can make this chili in the slow cooker or the Instant Pot! See instructions above.
• Use any type of beans you like. I like using a mixture of different beans, but you can use more black beans, or pinto beans, or whatever you have in your pantry!

Check Out these other Vegan Chili and Soup Recipes!

• Instant Pot Sweet Potato Chili
• Easy Vegan Chili
• Creamy Vegan Tomato Soup
• Vegan Black Eyed Pea Soup with Kale

If you’ve tried this Vegan Butternut Squash Chili, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!