No matter the temperature I’m always in the mood for a big warm bowl of chili and this hearty, Vegetarian Chili recipe hits 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 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 cut into small cubes. You can also substitute with 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, and smoked paprika. I adjusted the measurements a little since this recipe does not include meat, but it still packs in a lot of flavor!
- Vegetable Broth: Make sure to use a good quality vegetable broth for the best flavor. I’m using better than bouillon 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
Step One: Sauté the veggies with a little bit of olive oil in a large pot or dutch oven.
Step Two: Once the veggies are translucent add in the chili seasoning and tomato paste. Stir and allow the spices to toast for 1 minute.
Step Three: Add the diced tomatoes, green chiles, and diced butternut squash.
Step Four: Now add the drained beans and vegetable broth.
Step Five: Give everything 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.
Step Six: Serve immediately with some homemade cornbread and your favorite toppings. Enjoy!
Storing Leftovers
Store any leftover vegetarian 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 is hearty, flavorful and always a favorite!
- If you've never tried White Chicken Chili then trust me, you are missing out! It's packed with tender, shredded chicken, creamy white beans, and the flavors are absolutely delicious.
- And of course, if you have an Instant Pot then making this Instant Pot Turkey Chili is a breeze!
Vegetarian Chili with Butternut Squash
Equipment
Ingredients
Chili Seasoning
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Vegetarian Chili
- 1 small yellow onion
- 1 red bell pepper
- 3 cloves of garlic
- 2 ½ cups diced butternut squash* (about 1 lb.)
- 1 Tablespoon olive oil
- 3 Tablespoons tomato paste
- 14.5 oz. can petite diced tomatoes
- 14.5 oz. can fire roasted tomatoes
- 4 oz. can diced green chiles
- 15 oz. can red kidney beans (drained & rinsed)
- 15 oz. can black beans (drained & rinsed)
- 1 ½ cups vegetable broth
Instructions
- 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.
- 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.*
- 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
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. Here are a few ideas:
- Sweet Potatoes: 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!
- Use chicken broth: If you 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!
- Switch out the beans and use whatever canned beans you have in your pantry. You can easily switch out the ones in this recipe with pinto beans, great northern beans, or cannellini beans.
- Toppings: Top this delicious chili recipe with creamy avocado, tortilla strips, cilantro, or even some sliced jalapeño. But make sure to taste the chili first because the green chiles give this chili a lot of heat!
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