November 30, 2020

Easy Vegan Recipes

Eat Vegan – Eat Well

Butternut Squash Chili

4 min read

This butternut squash chili is loaded with sweet-tart apples, warming spices, hearty chickpeas and black beans. Easy to make, super flavorful, and guaranteed to warm you up!

Bowl of Butternut Squash Chili with Water Glass, Napkin, and Bread Slices in the Background

It’s hard to pick a favorite chili recipe. I’m a girl who loves her vegan chili. But I will say this: butternut squash is probably my favorite fall produce, so a chili based around butternut squash is most certainly my favorite fall chili.

This recipe makes a batch of chili that’s perfect for warming you up on a cold fall night! Not only that, it incorporates an apple — another fall favorite that’s perfect tor adding touches of tartness and sweetness.

What You’ll Need

Close Up of a Bowl of Butternut Squash Chili Topped with Avocado and Scallions

  • High-heat oil
  • Onion
  • Garlic
  • Chili powder
  • Cumin
  • Smoked paprika
  • Cinnamon
  • Cloves
  • Vegetable broth
  • Crushed tomatoes
  • Diced tomatoes
  • Butternut squash
  • An apple
  • Black beans
  • Chickpeas
  • Salt and pepper

How to Make Butternut Squash Chili

The following is a detailed photo tutorial on how to make butternut squash chili. Scroll down to the bottom of the post if you’d prefer to skip to the full recipe.

  • Start by heating up some oil in a large pot. Once the oil is nice and hot, add diced onion. Cook it for a few minutes to soften it up, making sure to give it a stir every so often to prevent burning.
  • Now add minced garlic and all of your spices. Continue cooking everything for a few minutes until the mixture becomes very fragrant.

Side By Side Images Showing First Two Stages of Making Butternut Squash Chili: Sweat Onion and Add Garlic and Spices

  • Now stir in your broth, tomatoes (diced and crushed), diced butternut squash, diced apple, and both kinds of beans.
  • Bring everything up to a boil, lower the heat and let the chili simmer until it’s thick and the squash is tender.

Side By Side Images Showing Last Two Steps for Making Butternut Squash Chili: Add Tomatoes, Beans, Squash and Apples, Then Simmer

Be sure to season your chili with some salt and pepper to taste before serving it.

Pot of Butternut Squash Chili with a Wooden Spoon

Now grab some bowls and dig in!

Butternut Squash Chili Tips & & FAQ

  • Is this chili gluten-free? It is!
  • Shelf life & storage: Leftover butternut squash chili will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months.
  • Is this chili spicy? The chili will be pretty mild as long as you use a mild chili powder. To add some heat, throw in some cayenne pepper or hot sauce to taste.
  • Serving ideas! I topped my chili with some diced avocado and scallions. Other great toppings are cashew cream, shredded vegan cheese, fresh cilantro or crushed tortilla strips. Instead of eating your chili in a bowl, try stuffing it in a potato, over fries, or over a vegan hot dog!
  • Feel free to switch things up and make this chili your own. Try different types of beans or add some veggies. You could even use another type of winter squash like acorn squash or sugar pumpkin.

Wooden Table Set with Bowl of Butternut Squash Chili, Water Glass, Bread, and Large Blue Pot

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Bowl of Butternut Squash Chili with Water Glass, Napkin, and Bread Slices in the Background

Butternut Squash Chili

This butternut squash chili is loaded with sweet-tart apples, warming spices, hearty chickpeas and black beans. Easy to make, super flavorful, and guaranteed to warm you up!

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 6

Calories 276 kcal

Author Alissa Saenz

Ingredients

  • 1 tablespoon olive oil (or high-heat oil of choice)
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • Generous pinch ground cloves
  • 1 cup vegetable broth
  • 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
  • 1 (14 ounce or 400 gram) can black beans, drained and rinsed
  • 1 (14 ounce or 400 gram) can crushed tomatoes
  • 1 (14 ounce or 400 gram) can diced tomatoes
  • 4 cups diced (1/2 inch) butternut squash
  • 1 medium apple (I used Granny Smith), peeled and diced (1/2 inch)
  • Salt and pepper, to taste

Instructions

  1. Coat the bottom of a large pot with the olive oil and place it over medium heat.

  2. Give the oil a minute to heat up, then add the onion. Cook the onion for about 5 minutes, stirring frequently, until it’s soft and translucent.

  3. Stir in the garlic and spices (chili powder through cloves). Cook the mixture while stirring for about 1 minute, until it becomes very fragrant.

  4. Stir in the broth, chickpeas, black beans, crushed and diced tomatoes, butternut squash and apple. Raise the heat and bring the mixture to a boil.

  5. Lower the heat and simmer the chili until thickened and the squash is tender, about 40 minutes, stirring occasionally.

  6. Remove the pot from heat and season the chili with salt and pepper to taste.

  7. Ladle into bowls and serve.

Nutrition Facts

Butternut Squash Chili

Amount Per Serving (1.5 cups (1/6 of total batch))

Calories 276 Calories from Fat 41

% Daily Value*

Fat 4.6g7%

Saturated Fat 0.7g4%

Sodium 368mg15%

Potassium 1042mg30%

Carbohydrates 52g17%

Fiber 12.8g51%

Sugar 9.8g11%

Protein 11.4g23%

Calcium 114mg11%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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