Vegan Butternut Squash Chili
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This vegan butternut squash chili is one of the best cozy dinner recipes for fall and winter. Get some extra veggies into your menu with this healthy vegan chili.
Are you looking for a different way to prepare butternut squash? I have three of them sitting in my produce bowl, so I like to have a variety of ways to use them.
I’m not crazy about plain squash, but I love how it tastes in this chili. The sweetness of the squash is a great contrast to the savory seasonings. This flavor combination is delicious, and it makes a nice big batch to last a few nights.
Before I joined a CSA, I never bought squash at the store. I was so happy to discover that it tastes great in chili. This chili is yet another reason that I’m so thankful for my farm share. It’s gotten me to try so many foods that I thought I didn’t like.
Vegan Butternut Squash Chili Tips
Make sure to chop the squash and celery into even, bite-sized pieces so they cook evenly.
I make this chili in a pot on the stove. You could also use an Instant Pot or slow cooker for this recipe.
Try this healthy Crockpot chili for another easy vegan dinner recipe.
Vegan Butternut Squash Chili
This vegan butternut squash chili is one of the best cozy dinner recipes for fall and winter. ($.58 per serving)
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Servings: 8
Calories: 208kcal
Ingredients
- 1 tbs olive oil
- 1 small onion
- 1 clove garlic crushed
- 1 1/2 lb butternut squash (or other winter squash)
- 3 stalks celery
- 4 cups cooked pinto beans
- 28 ounce can diced tomatoes
- 2 cups broth
- 2 tsp chili powder
- 1 tsp cumin
- 2 tsp salt
Instructions
- In a large pot, sauté the onion in the olive oil until soft. Add the garlic and cook for another 30 seconds.
- Chop the squash and celery into bite-sized pieces and add them to the pot.
- Stir in the remaining ingredients and simmer for 30 to 40 minutes, until all the vegetables are soft. If you don’t want your beans to be mushy, add them during the last few minutes of cooking.
- Serve warm with brown rice or cornbread.
Nutrition Estimate
Calories: 208kcal
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!
Price Breakdown
This recipe costs $4.67 to make, and it yields 8 servings. The cost per serving is $.58. This squash chili is a delicious, comforting meal any time of year.
Try my Instant Pot squash soup for another delicious way to enjoy this fall veggie.
Are there any vegetables you never thought you could like, but you learned to love them? Please share in the comments.
Liz @ I Heart Vegetables says
This looks delicious, and so healthy! Perfect way to use squash! I bet this chili is super filling, too.
Cindy (Vegetarian Mamma) says
I am really excited about your recipe! I have this on my to make list! Its right at the top!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
On the Gluten Free Fridays tab we have new badges for you to display on your blog. There are a few different choices for you. There are varying sizes as well. If you’ve had a featured recipe in the past, feel free to grab one of those badges as well! They are free for the taking; use as you wish! Thanks for supporting our GF community and spreading the word!
Thanks for linking back to the Gluten Free Fridays post!
See you at the link up this week!
Cindy from vegetarianmamma.com
Cindy (Vegetarian Mamma) says
I am very happy to feature this recipe as one of the favorites at Gluten Free Fridays THIS WEEK!!! We have a “I’ve been featured” button located on our “Gluten Free Fridays” tab and we’d love it if you’d add it to your post or blog! Thanks for sharing your glutenfree post!
Cindy
You can find your button here: http://vegetarianmamma.com/gluten-free-fridays/
Sarah says
I swear I always have at least one butternut loitering on top of my microwave! I can’t stand it plain either but I love it in recipes 🙂 The chili sounds great!
Annemarie says
I’m glad I’m not the only one, Sarah! I do get some funny looks when I say I don’t like squash.
[email protected] says
Great Minds Think Alike, Annemarie! I’m currently roasting a tiny acorn squash and sweet potato (from the Strategic Winter Squash Reserve) to make a test recipe of chili for tonight’s dinner.
I know that I want a smooth, meaty chili (I had a bite of my spouse’s bowl at lunch the other day) but I wasn’t sure where to go with seasonings so I’m investigating your recipe and my spice drawers.
Thanks!
Annemarie says
Good luck, Kirsten! I love this spice combination, but there are so many different ways you can go with chili. That’s one of the things I love about it.