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Vegan Butternut Squash Chili

January 9, 2013 Gluten-Free/Dairy-Free, Main Dish Recipes, Recipes, Side Dish, Vegetarian

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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.

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.

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 Process

Here’s a quick video to show you just how easy it is to make this vegan butternut squash chili.

And 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)
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Chili
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 208kcal
Author: Annemarie Rossi

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!

Vegan Butternut Squash Chili 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.

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Comments

  1. Liz @ I Heart Vegetables says

    January 13, 2017 at 8:17 am

    This looks delicious, and so healthy! Perfect way to use squash! I bet this chili is super filling, too.

    Reply
  2. Cindy (Vegetarian Mamma) says

    January 16, 2013 at 9:07 pm

    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

    Reply
    • Cindy (Vegetarian Mamma) says

      January 17, 2013 at 9:18 pm

      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/

      Reply
  3. Sarah says

    January 9, 2013 at 12:14 pm

    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!

    Reply
    • Annemarie says

      January 9, 2013 at 1:27 pm

      I’m glad I’m not the only one, Sarah! I do get some funny looks when I say I don’t like squash.

      Reply
  4. kirsten@FarmFreshFeasts says

    January 9, 2013 at 11:33 am

    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!

    Reply
    • Annemarie says

      January 9, 2013 at 11:53 am

      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.

      Reply

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Welcome!

Annemarie Rossi

I’m Annemarie, a regular mom who got tired of feeding my family processed food. Read more. . .

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