Vegetarian Roasted Winter Squash Chili

close up shot of bowl of winter squash chili with cashew cream, avocado, and green onion garnish on top

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Vegetarian Roasted Winter Squash Chili - easy and comforting vegetarian chili recipe made with roasted winter squash, kidney beans, and corn.


  • 1/2 onion, chopped
  • 2 small stalk of celery (or 1 large stalk of celery), chopped
  • 1 tablespoon Grape Seed Oil
  • 3 cloves of garlic, minced
  • 1 jalapeno, seeded and chopped
  • 1 tablespoon chili powder
  • 1 tablespoon low sodium season salt
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon sugar (optional)
  • 1/4 - 1/2 teaspoon dried oregano
  • 1 can of diced tomatoes (14.5 oz)
  • 1 tablespoon tomato paste
  • 1 can of dark kidney beans (15 oz), drained and rinsed
  • 1/2 cup water
  • 1/2 cup corn
  • 1 cup roasted winter squash
  • salt and pepper to taste


  1. Heat the oil in medium-size pot. Add onion and celery. Sautéed for 3-4 minutes until onion becomes translucent. 
  2. Add minced garlic and jalapeno. Stir frequently and continue to cook for another minute.
  3. Add chili powder, cumin, paprika, onion powder, seasoned salt, sugar, and dried oregano to the mixture. 
  4. Add the diced tomatoes, kidney beans, tomato paste, and water. Stir well until tomato paste dissolves into the mixture and everything is well incorporated. 
  5. Bring the mixture to a boil and once it comes to a boil, reduce the heat to a low simmer. Place a lid and continue to cook for 10-15 minutes. Stir occasionally so the beans wouldn't burn on the bottom.
  6. Add the corn and roasted winter squash to the chili. Add salt and pepper to your liking. Continue to simmer for additional 5 minutes. 
  7. Serve warm.


  • For roasted winter squash, please see my "How to roast winter squash" post. For this recipe, I used a mixture of roasted butternut squash, acorn squash, and delicata squash. 
  • Adding sugar is totally optional. The sweetness from the corn and roasted winter squash may be enough. But the brand of tomato paste and diced tomatoes that I use is pretty tart. The sugar is for cutting the acidity not necessarily for the sweetness.
  • Garnish the chili with avocado, vegan cashew cream sauce (or sour cream and cheese), and/or green onion. Serve with rice or cornbread.
  • You can certainly cook/simmer this chili for a longer period of time. The longer it cooks, the deeper the flavor is.