Can I use raw squash, and what other vegetables work?

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.

How spicy is this chili, and how can I adjust it?

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.

How do I adjust the consistency?

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.

Can I make this ahead of time, and how should I store it?

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.

Vegan Butternut Squash Chili - My Eclectic Bites

Vegan Butternut Squash Chili

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A cozy vegan butternut squash chili made with roasted squash, beans, and warm spices. Easy, comforting, and perfect for chilly fall and winter days.

Author: George
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

Scale

For roasting the squash

2 to 3 cups cubed butternut squash (from about a 1.5 lb small butternut squash)
Oil, salt, and pepper

For the chili

1 tablespoon oil
½ onion, chopped
1 to 2 stalks celery, chopped
2 to 3 cloves garlic, minced
1 jalapeno, seeded and chopped
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon dried oregano
1 teaspoon sugar (optional)
2 teaspoons salt, to start
1 can diced tomatoes (14.5 oz)
1 tablespoon tomato paste
1 can kidney beans (15 oz), drained and rinsed
½ to 1 cup corn
½ to 1 cup water or vegetable broth, as needed
Splash (1/2 to 1 teaspoon) of balsamic vinegar or soy sauce (optional, at the end)

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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.

Find it online: https://www.myeclecticbites.com/vegetarian-roasted-winter-squash-chili/