Vegan Butternut Squash Chili
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6
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Calories
717 kcal
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Course
Main Course, Soup
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Cuisine
American
Vegan Butternut Squash Chili
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Easy Slow-Cooker Vegan Butternut Squash Chili Recipe. Minimal prep work and bursting with flavor, this healthy chili is so delicious you’ll forget it’s not meat.
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Ingredients
- 1 ½ lb butternut squash
- 2 tablespoon olive oil
- 1 medium onion finely minced
- 1 bell pepper any color, diced
- 1 talk celery finely chopped
- 1 can (15 oz) pinto beans drained and rinsed
- 1 can (15 oz) chickpeas drained and rinsed
- 1 can (14.5 oz) crushed tomatoes
- ½ can (3 oz) tomato paste
- ½ c walnuts coarsely ground in a food processor or very finely chopped
- 4 cloves garlic
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 3 c water
- ½ teaspoon salt
Instructions
Peel and cut the butternut squash
- If you're using a whole squash, lay it flat on the cutting board and cut it in half. Then, cut each piece in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small cubes.
Sauté the onion, bell pepper and celery
- Option #1. If you have an extra 10 minutes, you can first sauté the veggies. This will boost the flavor of Butternut Squash Chili even more. To do that, heat olive oil in a large skillet and over a medium heat. Add onion, bell pepper and celery and sauté stirring occasionally until the veggies have softened, about 7 minutes. After that, transfer the vegetables into a slow cooker.
- Option #2. If you don't have time, it's perfectly fine and your Chili will still be delicious. Just pile fresh onion, bell pepper and celery along with the olive oil in a bowl of the crockpot.
Add the rest of the ingredients
- Add cubed butternut squash, all beans, ground walnuts, tomato paste, crushed tomatoes, garlic, thyme, smoked paprika, cayenne pepper, water and salt. Note, that the ground walnuts are not a mandatory ingredient, it's used for texture, extra protein and good fats.
Cook
- Give everything a good stir, cover the slow cooker with a lid and cook Butternut Squash Chili for 3 hours on high or 5 hours on low.
Puree the chili
- First I recommend to taste the soup and see if needs more salt or pepper. Next, I like to puree the Chili. You can do it in 2 ways. If you have an immersion blender (I use this blender), use it to puree the soup for about 30 seconds. You don't want to puree everything, just a little bit, so that the consistency was to your liking. Alternatively, you can measure out about 2 cups of cooked Chili, add it to a standing blender, puree it there until it's creamy and then add back into a slow cooker with the rest of the soup.
Serve
- Your vegetarian Butternut Squash Chili is ready. Divide it among serving bowls, top with any of your favorite toppings and enjoy.
Notes
- Butternut Squash. When picking butternut squash, pick a firm one with a solid beige color. Avoid a wrinkly squash or with the soft spots. Also, make sure the squash doesn't have any cuts. Some scratches are fine though.
- To save some time, you can purchase a pre-chopped butternut squash. You can buy it in most grocery stores.
- Spiciness. If your Chili is one the spicy side, simply add a good dollop of vegan sour cream or yogurt to cut through the spiciness.Adding more toppings like the ones I suggested above, will help too.
- Refrigeration. Refrigerate the leftovers of vegan Chili in the airtight container for 3 to 4 days. When ready to serve, reheat Chili in a microwave or in the saucepan.
- Freezing. This Butternut Squash And Bean Chili can easily be frozen too. To maintain the flavors, I recommend doing so within 2 hours of cooking. Reserve the portion of a soup that you're planning to freeze and let it cool. Distribute Chili among freezer friendly zipper bags and lay them flat in the freezer in one layer.
- Thawing. Place a bag of frozen chili in cold water. Make sure the bag doesn't have holes. Wait until Chili thawed completely. Then, add it to a small pot and simmer for about 5 minutes.
Nutrition Information
Show Details
Calories
717kcal
(36%)
Carbohydrates
114.1g
(38%)
Protein
35.4g
(71%)
Fat
16.3g
(25%)
Saturated Fat
1.7g
(9%)
Sodium
374mg
(16%)
Potassium
2295mg
(66%)
Fiber
30g
(120%)
Sugar
19.1g
(38%)
Calcium
268mg
(27%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 717 kcal
% Daily Value*
| Calories | 717kcal | 36% |
| Carbohydrates | 114.1g | 38% |
| Protein | 35.4g | 71% |
| Fat | 16.3g | 25% |
| Saturated Fat | 1.7g | 9% |
| Sodium | 374mg | 16% |
| Potassium | 2295mg | 49% |
| Fiber | 30g | 120% |
| Sugar | 19.1g | 38% |
| Calcium | 268mg | 27% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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