A cozy vegan butternut squash chili made with roasted squash, beans, and warm spices. Easy, comforting, and perfect for chilly fall and winter days.
I first created this vegan butternut squash chili as a way to use up leftover roasted winter squash, and I was surprised by how well the natural sweetness of the squash paired with hearty beans and warm spices. It turned into an easy and comforting recipe I like to make when the weather gets colder. This post has been updated to include more ways to prepare the squash so you can choose the method that fits your day, whether you are roasting, simmering raw cubes, or using leftovers you already have.
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Why You Will Love This Vegan Butternut Squash Chili
- Naturally sweet roasted squash adds cozy winter flavor
- Simple ingredients and easy prep
- Three squash prep options to fit your schedule
- Small batch recipe for two to four servings
- Completely vegan and budget-friendly
Choosing the Best Prep Method for Your Butternut Squash
| Prep Method | Roast in the oven | Simmer raw cubes | Leftover roasted squash |
|---|---|---|---|
| Flavor | Sweet and caramelized | Mild and savory | Naturally sweet |
| Texture | Holds shape | Softer, blends in | Softens slightly |
| Time | 25 - 30 minutes | 15 - 20 minutes | 5 minutes to warm up |
| Best for | Best overall flavor | Fast weeknight | Zero waste and meal prep |
- Method 1. Roast for the Sweetness (Most Flavorful)
- Roast at 400°F for about 25 to 30 minutes until golden and tender.
- Best when you want deeper sweetness and the most flavorful chili.
- Method 2. Simmer Raw Squash (Fast and Hands Off)
- Add raw squash after aromatics and simmer 15 to 20 minutes.
- Best when you want a soft, blended texture without using the oven.
- Method 3. Use Leftover Roasted Squash (Zero Waste Option)
- Stir in during the last few minutes just to warm through.
- Best for easy zero waste meals and quick weeknight cooking.
Ingredients You Will Need
- Oil: For sautéing the aromatics.
- Onion and celery: Build a savory base as they soften together.
- Garlic and jalapeno: Add aroma and gentle heat once the vegetables start to cook.
- Chili powder, cumin, paprika, onion powder, dried oregano, sugar, and salt: Create a warm and balanced chili flavor when bloomed in the pot.
- Diced tomatoes and tomato paste: Form a rich and flavorful base for the chili.
- Kidney beans: Add heartiness and protein. Black beans also work well.
- Corn: Adds sweetness and texture.
- Butternut squash: Provides natural sweetness and a cozy, hearty texture. Roasted squash gives the best flavor, and roasted sweet potatoes, delicata squash, or acorn squash also work well.
- Water or vegetable broth: Use broth for a deeper, layered flavor.
- Balsamic vinegar or soy sauce (optional): A small splash boosts umami at the end.
How to Make Vegan Butternut Squash Chili
1. Roast the butternut squash
Preheat the oven to 400°F. Toss the squash cubes with a little oil and salt, then spread them on a baking sheet. Roast for 25 to 30 minutes until the pieces are golden and tender. Set aside while you start the chili.
2. Sauté the aromatics
Heat a little oil in a medium pot. Add the onion and celery and cook until they soften. Stir in the garlic and jalapeno and cook until fragrant.
3. Bloom the spices
Add the chili powder, cumin, paprika, onion powder, dried oregano, sugar, and salt. Stir for a moment to coat the vegetables and allow the spices to bloom.
4. Build the chili base
Add the diced tomatoes, tomato paste, beans, and broth or water. Stir well and bring the mixture to a simmer. Let it cook for about 10 to 15 minutes so the flavors meld together.
5. Add the corn and roasted squash
Gently fold in the roasted butternut squash and corn. Let the chili simmer for a few more minutes to warm everything through. Taste and adjust the seasoning as needed. A small splash of balsamic vinegar or soy sauce can help deepen the flavor.
6. Serve
Ladle into bowls and add your favorite toppings. Avocado, green onion, cilantro, or a dollop of cashew cream all work well. This chili is also great with cornbread, tortilla chips, or corn chips for extra crunch.
Questions You Might Have
Yes. Add raw butternut squash after the aromatics and spices and simmer until tender. The texture will be softer and more blended. You can also use roasted sweet potatoes, delicata squash, acorn squash, or kabocha squash for similar sweetness and warmth.
It has gentle warmth from jalapeno and chili powder. To make it spicier, keep the jalapeno seeds or add a pinch of cayenne. To make it milder, remove the seeds completely or replace the jalapeno with a small amount of bell pepper.
This recipe makes a slightly thicker chili. To loosen it, add more broth or water until it reaches your preferred texture. To make it thicker, simmer uncovered a little longer or lightly mash a few pieces of squash into the chili.
Yes. The chili keeps well for three to four days in the fridge and the flavor deepens as it rests. It also freezes well for up to two months. The squash may soften slightly after freezing, but the flavor stays rich and comforting. Add a splash of broth when reheating if it thickens.
If you enjoy cooking with butternut squash, you might also like my post on how to roast winter squash, which walks you through the basics step by step. For more cozy bowls, try my vegan butternut squash soup or my vegetarian butternut squash bisque. They are all simple, comforting recipes that highlight the natural sweetness of winter squash and pair beautifully with chilly weather. I hope this chili brings the same warmth and comfort to your table.
Vegan Butternut Squash Chili
A cozy vegan butternut squash chili made with roasted squash, beans, and warm spices. Easy, comforting, and perfect for chilly fall and winter days.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main course
- Method: Stove top
- Cuisine: American
- Diet: Vegan
Ingredients
For roasting the squash
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2 to 3 cups cubed butternut squash (from about a 1.5 lb small butternut squash)
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Oil, salt, and pepper
For the chili
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1 tablespoon oil
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½ onion, chopped
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1 to 2 stalks celery, chopped
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2 to 3 cloves garlic, minced
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1 jalapeno, seeded and chopped
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1 tablespoon chili powder
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2 teaspoons cumin
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1 teaspoon paprika
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1 teaspoon onion powder
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½ teaspoon dried oregano
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1 teaspoon sugar (optional)
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2 teaspoons salt, to start
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1 can diced tomatoes (14.5 oz)
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1 tablespoon tomato paste
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1 can kidney beans (15 oz), drained and rinsed
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½ to 1 cup corn
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½ to 1 cup water or vegetable broth, as needed
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Splash (½ to 1 teaspoon) of balsamic vinegar or soy sauce (optional, at the end)
Instructions
1. Roast the squash
Preheat the oven to 400°F. Toss the squash cubes with a little oil, salt, and pepper. Roast for 25 to 30 minutes until golden and tender. Set aside.
2. Sauté the aromatics
Heat oil in a medium pot. Add the onion and celery and cook until softened. Add the garlic and jalapeno and cook until fragrant.
3. Bloom the spices
Add chili powder, cumin, paprika, onion powder, dried oregano, sugar, and salt. Stir for a moment to coat the vegetables and allow the spices to bloom.
4. Build the chili base
Add the diced tomatoes, tomato paste, kidney beans, and broth or water. Stir well and bring to a gentle simmer. Let it cook for 10 to 15 minutes so the flavors come together.
5. Add corn and roasted squash
Gently fold in the roasted squash and corn. Simmer for another few minutes to warm everything through. Taste and adjust seasoning. A small splash of balsamic vinegar or soy sauce can add depth.
6. Serve
Ladle into bowls and top with avocado, green onion, cilantro, or cashew cream. Serve with cornbread, tortilla chips, or corn chips.
Notes
- To use raw squash instead of roasting:
Add 2 to 3 cups raw squash cubes after the aromatics and spices. Simmer 15 to 20 minutes until the squash is tender. The texture will be softer and more blended. - To use leftover roasted squash:
Add it during the last few minutes of cooking with the corn. It only needs to warm through.
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