The weather has been fluctuating a lot here in Nashville, but no matter the temperature I’m always in the mood for a big warm bowl of homemade chili! Lately, I’ve been wanting a hearty, meatless chili recipe and this easy vegetarian chili hit the spot! It’s packed with sautéed veggies, hearty beans, the best chili seasoning, and creamy chunks of butternut squash. The slightly sweet flavors of the butternut squash compliment the spicy warm flavors of the chili perfectly and is honestly my favorite part. Even if you’re a meat lover, this delicious vegetarian chili recipe is the best way to switch things up!
Recipe Ingredients
- Butternut Squash: I love adding butternut squash in this vegetarian chili recipe because it’s a very filling substitute to meat. You’ll need 1 small/medium size butternut squash. You can also substitute with peeled and cubed sweet potatoes instead.
- Veggies: Sautéed veggies like onion, bell pepper and garlic add great aromatics and a wonderful flavor base to this chili.
- Beans: I always add a combination of two types of beans in my chili and this time I went with kidney beans and black beans.
- Tomatoes: You’ll need a mix of fire-roasted tomatoes and petite diced tomatoes. Crushed tomatoes would also work well in this chili.
- Chili Seasoning: My homemade chili seasoning recipe includes classic warm spices like chili powder, ground cumin, dried oregano, and smoked paprika!
- Vegetable Broth: Make sure to use a good quality vegetable broth for the best flavor. I’m using Better Than Bouillon seasoned vegetable base for my broth.
- Green Chiles (optional): If you like a little heat in your chili you can add a small can of mild green chiles.
How To Make Vegetarian Chili
Here’s a quick step-by-step guide of how to make this meatless chili recipe. You can get the full instructions and measurements in the recipe card below:
Step One: Sauté the veggies with a little bit of olive oil in a large pot or dutch oven. Once the onions are translucent add in the chili seasoning and tomato paste. Allow the spices to toast and cook for 1-2 minutes.
Step Two: Add both cans of diced tomatoes (with juices) to the pot. If you want some extra heat to your chili then add in a small can of diced green chiles. Then add in the chopped butternut squash. Give everything a stir. Next add the beans to the pot. Make sure they have been drained and rinsed. Then pour in the vegetable or chicken broth.
Step Three: Give all the chili ingredients a stir, cover with a lid, and bring the pot up to a boil. Once it is boiling, reduce the heat to medium-low and let the chili simmer for 30-35 minutes or until the squash is tender and the chili has thickened. Enjoy with your favorite chili toppings!
Variations & Topping Ideas
There’s so many ways to customize chili based on your own personal preference or what you currently have in your pantry. I’ll share a few ideas below:
- I'm sure by now you know how much I love sweet potatoes. But I decided to use butternut squash in this recipe to switch things up. It's always good to get used to eating different kinds of vegetables. But sweet potatoes are an easy substitute in this recipe!
- Don't have vegetable broth on hand? You can use chicken broth instead. It won't technically be vegetarian anymore, but it will still be delicious!
- Use whatever canned beans you have in your pantry. You can easily switch out the ones in the recipe with pinto beans, great northern beans, or cannellini beans.
- I decided to leave off the cheese and instead added some fresh chopped cilantro. Sliced green onions would be great too!
- If you like a little extra heat then add some sliced jalapeño. But make sure to give the chili a taste first because the diced green chiles also give this chili a lot of heat!😉
- Another really great topping to add to any chili recipe is sliced or chopped avocado. The creaminess of the avocado compliments the spicy flavors of the chili perfectly!
Storing Leftovers
Store any leftover chili in an airtight container in the refrigerator and enjoy for up to 4-5 days. For longer storage, once the chili has cooled, transfer to freezer safe storage bags or containers and freeze for up to 3 months. Reheat the chili in the microwave, stirring occasionally until heated through, or in a saucepan on the stovetop until warmed through.
More Chili Recipes
- For all those meat lovers, my Ground Turkey Chili recipe has been a favorite for years!
- If you've never tried White Chicken Chili then trust me, you are missing out! It's packed with tender, shredded chicken, white creamy beans, and the flavors are absolutely delicious!
- And of course, if you have an Instant Pot then making Instant Pot Turkey Chili is a breeze!
Vegetarian Chili with Butternut Squash
Equipment
Ingredients
- 1 small yellow onion
- 1 red bell pepper
- 3 cloves of garlic
- 2 1/2 cups diced butternut squash (about 1 lb.)
- 1 Tablespoon olive oil
- 3 Tablespoons tomato paste
- 1 14.5oz. can petite diced tomatoes
- 1 14.5oz. can fire roasted tomatoes
- 1 4oz. can diced green chiles
- 1 15oz. can red kidney beans (drained & rinsed)
- 1 15oz. can black beans (drained & rinsed)
- 1 1/2 cups vegetable broth
Chili Seasoning
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Start by prepping the vegetables. Dice the onion, bell pepper, and mince the garlic. Peel the butternut squash, cut it in half, remove the seeds, and chop into ½ to ¾-inch cubes.*
- Measure and mix the chili seasoning ingredients together in a small bowl (chili powder, cumin, oregano, salt, smoked paprika, garlic powder, and black pepper). Set the seasoning to the side.
- Add the olive oil to a large pot or dutch oven over medium heat. Sauté the onion and bell pepper for 2-3 minutes, until the onion is translucent. Add the garlic and sauté an additional 30 seconds.
- Add in the tomato paste and chili seasoning. Stir everything together and allow the spices to cook for 1 minute.
- Now add in both cans of diced tomatoes, diced green chiles (optional), and the chopped butternut squash. Stir everything together.
- Add in the kidney beans and black beans. Then pour the vegetable broth into the pot. Stir all the chili ingredients together well.
- Cover the pot with a lid and bring it up to a boil. Once the pot is boiling, reduce the heat to medium-low and let the chili simmer for 30-35 minutes. Stir the chili occasionally while it’s simmering to prevent any sticking at the bottom.
- Once the butternut squash is tender and the chili has thickened, remove from heat and top with your favorite toppings. Enjoy!
Notes
- If you need help chopping your squash, check out my easy tutorial on how to cut butternut squash.
Nutrition
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