Name: Butternut Squash Chili
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 10
Cuisine: American
Ingredients: 1 medium butternut squash, (yields 4 cups diced in 1/2 inch cubes); 1 large white onion, diced (yield 1 1/2 cups); 2 jalapeños, seeds removed, and diced small; 2 cloves garlic, minced; 3 stalks celery (yield 1 cup), chopped; 1 14.5 ounce cans organic diced tomatoes; 1 29 ounce can organic tomato sauce; 2 cups organic vegetable broth; 1 9 ounce can of Rotel tomatoes with green chilis; 2 15.5-ounce cans organic dark kidney beans, drained and rinsed; 1 package vegan chili seasoning mix; 1 cup corn (frozen or fresh); 2 cups dry lentils (I used brown); 1 Tablespoon unsweetened cocoa powder; Sliced grape tomatoes; Sliced Jalapeno; Cilantro(optional)

Butternut squash is in season, and the chilly weather is perfect for butternut squash chili. Although I make different types of chili often, I like to mix up new flavors and combinations. For instance, beans and specific vegetables give the chili a unique and interesting taste and texture.

For this particular butternut squash chili recipe, I focused on vegetables in season. Not only does this chili with butternut squash taste fabulous, but it's also cheaper to make because of the vegetables in season.

Butternut squash, like sweet potatoes, has a sweeter taste. Despite the sweetness, butternut squash also has a nutty taste. This, with the hearty kidney beans, vegetables, tomatoes, and a few secret ingredients, makes this child recipe all come together.

Although I love most beans, dark red kidney beans are one of my favorites; they have a ton of flavor. The best part about this recipe, however, is it all cooks in the crockpot.

Cutting Butternut Squash for Chili with Butternut Squash

Sometimes, people struggle cutting butternut squash. To maximize the squash without wasting any squash, I always cut it into equal-sized slices.

Then, I cut the rind closely around each slice, avoiding wasting any of the squash. Next, cut the butternut squash into similar bite-sized pieces, so the squash cooks evenly in the crockpot.

Cooking Butternut Squash Chili in the Crockpot.

Despite owning an Instant Pot, I use my Crockpot more because I leave it all day and have dinner waiting for me when I get home.

Another bonus to using the crockpot is I can do everything the night before. Just chop everything, add it to the crockpot's ceramic container, and put it in the refrigerator overnight.

When I wake up in the morning, I put the ceramic base inside the metal crockpot, cover it, and turn it on.

What ingredients are in my favorite butternut squash chili recipe?

Butternut squash
White onion
Jalapeños
Garlic
Celery
Organic diced tomatoes (canned)
Tomato sauce
Vegetable broth
Rotel tomatoes with green chilis
Dark kidney beans
Vegan chili seasoning mix
Corn (frozen or fresh)
Dry or pre-cooked lentils (I used pre-cooked Trader Joe's Steamed Brown lentils )
Unsweetened cocoa powder (the secret ingredient)

Optional Garnishes:

Cilantro
Cut cherry tomatoes
Avocado chunks
Sliced Jalapenos

Cooking Butternut Squash Chili Recipe

Then, cook the chili on low for 8-10 hours or high for 4-6 hours; you get to pick your time frame. Even if you go past the 8 hours, the chili will be the perfect temperature when you get home.

Even though you can eat this butternut squash chili by itself, I served it with my Vegan Oil-Free Cornbread. Then, with the leftovers, I made two bowls of chili and two baked potatoes filled with chili—dinner and four lunches, all in 30 minutes prep.

If you love chili and quick and easy chili recipes, check out these other chili recipes.

10 servings

Butternut Squash Chili

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Dive into a bowl of hearty butternut squash chili. Loaded with butternut squash and an array of other vegetables, kidney beans, and some secret ingredients, this chili recipe will bring you back for seconds.

Ingredients

1 medium butternut squash, (yields 4 cups diced in 1/2 inch cubes)
1 large white onion, diced (yield 1 1/2 cups)
2 jalapeños, seeds removed, and diced small
2 cloves garlic, minced
3 stalks celery (yield 1 cup), chopped
1 14.5 ounce cans organic diced tomatoes
1 29 ounce can organic tomato sauce
2 cups organic vegetable broth
1 9 ounce can of Rotel tomatoes with green chilis
2 15.5-ounce cans organic dark kidney beans, drained and rinsed
1 package vegan chili seasoning mix
1 cup corn (frozen or fresh)
2 cups dry lentils (I used brown)
1 Tablespoon unsweetened cocoa powder

GARNISH

Sliced grape tomatoes
Sliced Jalapeno
Cilantro(optional)

Instructions

Cut butternut into even slices and then cut around each slice, removing the peel.
Cut the rest of the vegetables. I saved a lot of time by using my vegetable chopper; it helps me keep my vegetables uniform in size
Put squash and other vegetables in the base of the crockpot
Add the rest of the ingredients.
Stir all the ingredients together; cover the crockpot and cook on high for 4-6 hours or low for 8-10 hours.

SERVE

Serve with sliced tomatoes, jalapeños, avocados, cilantro, or any other toppings you wish.

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Nutrition Information

Yield

10 servings

Serving Size

1
Amount Per Serving Calories 226Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 370mgCarbohydrates 47gFiber 10gSugar 9gProtein 14g

Nutrition facts may not be 100% accurate.

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me