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vegan butternut squash chili
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5 from 4 votes

Vegan Butternut Squash Chili

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.
Prep Time10 mins
Cook Time42 mins
Total Time52 mins
Course: Main Course
Cuisine: American, Chinese
Keyword: butternut squash chili, easy vegan chili, vegan butternt squash chili
Servings: 8
Calories: 129kcal

Ingredients

  • 1 red onion diced
  • 2 cloves garlic
  • 2 1/4 cups low sodium vegetable stock divided
  • 1 green pepper diced
  • 3 cups butternut squash cubed
  • 28 oz diced tomatoes
  • 1 cup black beans
  • 1 cup cannellinni beans
  • 1 cup kidney beans
  • 1 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • cilantro optional

Instructions

Stovetop

  • Sauté onions in 1/4 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.
  • Add butternut squash and sauté for 3 minutes.
  • Add diced tomatoes and 2 cups of vegetable stock. Bring to a boil. Cover and simmer for 20-25 minutes.
  • Add beans and spices. Cook for an additional 5 minutes. Top with fresh cilantro.

Slowcooker

  • 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

  • Press Sauté button on your instant pot. Add 1/4 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.
  • 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.
  • Secure the lid. Set valve to sealing. Using the Manual Pressure Cooker button cook on high for 5 minutes.
  • Let the pressure release naturally for 5 minutes, then do a quick release by moving the valve from sealing to venting.
  • Serve topped with fresh cilantro and your favorite toppings.

Video

Notes

  1. Leftovers will last for 4-6 days in the refrigerator. Be sure to store in an air tight container.
  2. 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.
  3. You can make this chili in the slow cooker or the Instant Pot! See instructions above.
  4. 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!

Nutrition

Calories: 129kcal | Carbohydrates: 27g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 313mg | Potassium: 602mg | Fiber: 7g | Sugar: 5g | Vitamin A: 6200IU | Vitamin C: 34mg | Calcium: 91mg | Iron: 3mg