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Butternut Squash Chili

This vegan Butternut Squash Chili is so filling, flavorful and comforting, you won’t even miss the meat!

Butternut Squash Chili - Chef Lindsey Farr

True story: I’ve made this for dinner three weeks in a row! Sometimes I serve it over wild rice, but mostly I’ve been eating it on a bed of quinoa with a dollop of Greek yogurt in place of sour cream, and then smothered in crispy, roasted kale! 

Butternut Squash Chili - Chef Lindsey Farr

With just the right amount of spice and kick, this vegan chili recipe is sure to bring the whole family together around the dinner table during a cold winter night. You can make this vegetarian chili recipe slow cooker style, and file it away under your vegan recipes healthy. This butternut squash chili is one of those one pot meals {healthy!} as well!

Butternut Squash Chili - Chef Lindsey Farr

After you make the sure-hit that is this Butternut Squash Chili, you can spread your wings into chili territory! My Pinot Noir Chili is a rich, comforting chili with ground beef and kidney beans and just a touch of pinot noir wine for a beautiful depth of flavor! It’s like your favorite chili but dressed up a bit! Who doesn’t want a chili that feels fancy? It has all the convenience of your favorite chili but the added wine makes it taste rich and complex.

Butternut Squash Chili - Chef Lindsey Farr
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Butternut Squash Chili

Butternut Squash Chili


  • Author: Lindsey
  • Total Time: 2 hours
  • Yield: Serves 4-6 1x

Description

This vegan Butternut Squash Chili is so filling, flavorful and comforting, you won’t even miss the meat!


Ingredients

Scale
  • 2          T          Olive oil
  • 1          ea        Large yellow onion, chopped
  • 2          t           garlic, minced
  • 3          T          ancho or New Mexican chili powder
  • ¼         t           ground ginger
  • 1/8      t           cinnamon
  • 2          t           kosher salt
  • 4          c          butternut squash, cubed
  • 15        oz        Black beans, 1 can rinsed and drained
  • 28        oz        Peeled pomodoro tomatoes, 1 large can
  • 6          oz        Tomato paste, 1 small can
  • 1 ½      c          Vegetable broth

Instructions

  1. In a large pot set on medium low heat, add the olive oil, onion and garlic, swirling to coat. Cook over medium low until the onions have released their juices and are transparent. Try not to brown the garlic or it adds an “off flavor” to the chili.
  2. Add the spices and cook to toast them a bit, around 2 minutes.
  3. Add all the remaining ingredients, bring to a boil then reduce heat to low and simmer, covered, until the squash is tender. This takes about 1-2 hours depending on how large the cubes are. Low and slow is best for flavor and also so the squash cooks but doesn’t break down.
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
Butternut Squash Chili Pinterest - Chef Lindsey Farr
Butternut Squash Chili Pinterest - Chef Lindsey Farr

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