Vegan Butternut Squash Chili
User Reviews
5
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Prep Time
10 mins
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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
Description
Starting with peeled and chopped butternut squash, this chili incorporates a mix of pinto beans, chickpeas, crushed tomatoes, and a bit of tomato paste to build depth and body. Aromatic vegetables—onion, bell pepper, and celery—are either sautéed before combining or added raw to the slow cooker, depending on time constraints. Ground walnuts add a subtle nutty crunch that enhances the texture without overpowering the dish.
The chili is flavored with fresh thyme, smoked paprika, garlic, cayenne for mild heat, and salt. The addition of water helps create a broth-like stew consistency balanced with the chunky vegetables and beans. The squash contributes natural sweetness while legumes provide heartiness and protein, making this a filling vegan option.
This chili can be served as a main dish, possibly supplemented with vegan sour cream or yogurt to temper spiciness. It reheats well, making it convenient for leftovers, and freezes successfully when cooled properly and stored in freezer-safe bags or containers. Thawing in cold water and reheating gently preserves texture and flavor.
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 thyme finely chopped, fresh
- 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
- Choose firm butternut squash with solid beige skin and avoid any with soft spots or cuts; scratches are acceptable.
- Pre-cut butternut squash can save time and is available in many grocery stores.
- Adjust spiciness by adding vegan sour cream or yogurt to mellow heat.
- Store leftovers in airtight containers in the refrigerator for 3 to 4 days.
- Freeze chili promptly within 2 hours after cooking, using flat-layered freezer bags or containers for best results.
- To thaw, place frozen chili in a sealed bag in cold water until fully defrosted, then reheat gently in a pot.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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