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Vegan Butternut Squash Chili

Vegan Butternut Squash Chili
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Vegan Butternut Squash Chili is a hearty healthy family dinner made with butternut squash, onions, peppers, and pantry staples that’s packed with flavor! This plant-based dinner will even satisfy carnivores and vegans alike! As a bonus, leftovers taste even better and this vegan chili recipe freezes well.

Gluten Free, Vegan, Nut Free, Dairy Free, Egg Free, Soy Free

Ingredients

Scale
  • 1 tablespoon oil (I used avocado oil)
  • 1 medium yellow onion, chopped
  • 2 cups cubed butternut squash (about ¼-inch to ½-inch cubes)
  • 2 teaspoons chili powder, divided
  • 2 teaspoons cumin, divided
  • 1 teaspoon smoked paprika, divided
  • 1 teaspoon garlic powder, divided
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups fresh or frozen bell pepper strips
  • 2 15-ounce cans fire roasted diced tomatoes
  • 1 15-ounce can black beans
  • 1 15-ounce can red kidney beans
  • Optional: red pepper flakes, to taste
  • ¼ cup chopped cilantro (may omit if you dislike cilantro)

Instructions

  1. Heat oil in a large pan over medium heat. Add the onion and butternut squash, sauteing until vegetables begin to soften, about 5-8 minutes.
  2. Add 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, salt and pepper, continuing to cook the vegetables. Add peppers, sauteing until softened, about another 10-12 minutes.
  3. Once vegetables are soft, add canned tomatoes, beans, and remaining spices (1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder). Taste and add more salt and pepper, to taste. Also add red pepper flakes, if desired. 
  4. Bring chili to a simmer for about 10 minutes and let cook to allow the flavors to meld. 
  5. Mix in cilantro just before serving with shredded cabbage, shredded cheese, avocado, rice, or any way you enjoy chili!

Find it online: https://chelseyamernutrition.com/vegan-butternut-squash-chili/