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Hearty Vegan Butternut Squash Chili with White Beans

Close-up of a rich, thick butternut squash chili with white beans, garnished with fresh parsley.
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Create a soul-satisfying, hearty vegan chili featuring sweet butternut squash and white beans. This recipe uses simple steps to deliver big flavor, perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 medium butternut squash (about 3 cups cubed)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can white beans (cannellini or great northern), rinsed and drained
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon maple syrup (optional, for balance)

Instructions

  1. Prepare the squash: Peel, seed, and cube the butternut squash into half-inch pieces.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook the spices for 1 minute, stirring constantly.
  5. Add the cubed butternut squash, black beans, white beans, crushed tomatoes, tomato sauce, and vegetable broth to the pot. Stir well to combine all ingredients.
  6. Bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it cook for 25 to 35 minutes, or until the butternut squash is tender when pierced with a fork. Stir occasionally to prevent sticking.
  7. Taste the chili. Stir in the maple syrup if you want to balance the acidity. Adjust salt and pepper as needed.
  8. Serve hot. This chili is great for meal planning and freezes well.

Notes

  • For a smoky chipotle flavor, substitute 1 teaspoon of the chili powder with 1 teaspoon of chipotle powder.
  • If you prefer a thicker chili, remove about 1 cup of the chili after the squash is tender, blend it until smooth, and stir it back into the pot.
  • This recipe is excellent for meal planning; store leftovers in airtight containers for up to 4 days.
  • If you are looking for quick weeknight meals, consider using pre-cubed squash.

Nutrition

Find it online: https://www.purecookingjoy.com/butternut-squash-chili-recipe/

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