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butternut squash chili
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4.75 from 12 votes

Vegan Butternut Squash Chili

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.
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Soups
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 servings
Calories: 79kcal


  • 1 medium butternut squash (yields 4 cups diced in ½ inch cubes)
  • 1 large white onion diced (yield 1 ½ 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


  • Sliced grape tomatoes
  • Sliced Jalapeno
  • Cilantro optional


Crockpot Directions

  • Cut butternut into even slices and then cut around each piece, removing the peel.
  • Cut the rest of the vegetables. I saved a lot of time using a vegetable chopper; it helps keep my vegetable uniform in size.
  • Put the 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.

Instant Pot Directions

  • Turn on the sauté function on your Instant Pot.
  • Once hot, add ¼ cup of water, the onion, garlic, jalapeño, and celery.
  • Add the seasoning packet.
  • Sauté for 3-4 minutes, stirring frequently, or until onion is translucent and fragrant.
  • Add a little bit more water as needed to prevent sticking.
  • Turn off the sauté function by pressing "Cancel."
  • Then add diced butternut squash and the remaining ingredients.
  • Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 20 minutes.
  • Once the timer goes off, let the steam release naturally, or carefully press the quick release if in a hurry. 
  • Serve
  • Serve with sliced tomatoes, jalapeños, avocados, cilantro, or any other toppings you wish.


  • For more flavorful chili, add all the ingredients to the crockpot base, and refrigerate overnight. The flavors will develop in the crockpot overnight before cooking it.
  • I use Souper Cubes to freeze extra chili and soups. In fact, make a double batch to save yourself some time later.
  • When cooking with jalapenos, always wear gloves when removing the seeds and veins.
  • Add cilantro to the chili as well as a garnish for a more earthy flavor.
  • If you don't have sweet potatoes or butternut squash, any squash in season will work well in this butternut squash chili recipe.
  • For those who like it spicy, serve it with the hot sauce of your choice.
  • Serve with vegan sour cream, sprinkle with vegan shredded cheese, and tortilla chips on the side.


Serving: 10g | Calories: 79kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 596mg | Potassium: 586mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8517IU | Vitamin C: 27mg | Calcium: 53mg | Iron: 2mg