Vegan Butternut Squash Chili

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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. This vegan butternut squash chili is loaded with lentils, beans, vegetables and has a special ingredient that gives it extra love. 

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, however, butternut squash also has a nutty flavor. This, with the hearty kidney beans (or pinto beans), vegetables, tomatoes, and a few secret ingredients, makes this chili recipe all come together.

Although I love most beans, dark red kidney beans and pinto beans are my favorites; they have a ton of flavor.  The best part about this recipe, however, is it all cooks in the Crockpot, or for a quicker option, check out the new Instant Pot option. 

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. 

Today, I used my Crockpot because I was gone all day and wanted dinner waiting for me when I get home. But, the Instant Pot also provides a quick and easy way to have dinner in no time. 

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 or pinto 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 Vegan 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. 

What to eat with vegan butternut squash chili recipe

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 stuffed with chili—dinner and four lunches, all in 30 minutes prep. 

Another one of my favorite ways to eat vegan chili is with the Best Vegan Homemade Soft Pretzels dipped in mustard.  Check out this recipe courtesy of Connie Edwards from The Carrot Underground. 

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

• Vegan White Bean Chili
• Lentil Chili Recipe
• Vegan Chili Mac
• Vegan Chili Recipe
• Crockpot Three-Bean Mega Veggie Chili
• Vegan Coney Chili Sauce...The Real Deal

Yield: 10 servings

Vegan 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 vegan chili recipe will bring you back for seconds.

Print

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 or pinto 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

Crockpot Directions

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

Instant Pot Directions

1. Turn on the sauté function on your Instant Pot*
2. Once hot, add 1/4 cup of water, the onion, garlic, jalapeño, and celery.
3. Add the seasoning packet
4. Sauté for 3-4 minutes, stirring frequently, or until onion is translucent and fragrant.
5. Add a little bit more water as needed to prevent sticking.
6. Turn off the sauté function by pressing "Cancel."
7. Then add diced butternut squash and the remaining ingredients.
8. Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 20 minutes.
9. Once the timer goes off, let the steam release naturally, or carefully press the quick release if in a hurry. 

SERVE

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

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.

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