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–+ servings
butternut squash chili in an orange soup bowl with a gold spoon

Spicy Butternut Squash Chili

Kristina Todini, RDN
Spicy Butternut Squash Chili, a simple vegan and gluten-free autumn vegetable chili featuring butternut squash, black beans, diced tomatoes, and topped with avocado and cilantro.
5 stars (4 ratings)
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soups + Stews
Cuisine American
Servings 8 servings
Calories 139 kcal

Ingredients
  

  • 1 teaspoon oil
  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 medium yellow onion diced
  • 4 whole garlic cloves minced
  • 2 whole bell peppers diced
  • 1 28-oz can diced tomatoes
  • 1 cup corn
  • 2 cups black beans about 1 can
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 2 teaspoon oregano
  • 2 teaspoons coriander
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups vegetable broth
  • 1 teaspoon hot sauce
  • Optional toppings: cilantro, avocado, cheese, pico de gallo

Instructions
 

  • Sauté vegetables: Heat oil over medium heat in a large soup pot and add butternut squash and onions, sautéing until onions are soft, about 5 minutes. Add garlic and bell peppers and cook until soft, about 5 minutes more.
  • Simmer soup: Add diced tomatoes, corn, black beans, cumin, chili powder, oregano, coriander, salt, pepper, and vegetable broth to pot and simmer on medium-low heat for 30 minutes.
  • Season + serve: Add hot sauce and stir to combine. Serve topped with toppings of choice.

Video

Notes

  • Tools needed: large soup pot or dutch oven, knife set, vegetable peeler
  • Recipe notes: If you'd like to make this vegetable chili less spicy, add ancho chile and hot sauce at the end before serving.
  • Leftovers + storage: This butternut squash chili recipe is a great make-ahead recipe because it tastes even better as leftovers. When chili is done and has cooled, store it in an airtight container in the refrigerator for up to five days, or freeze for up to two month (or longer).
  • Nutrition notes: This vegan chili recipe is a good source of plant-based proteins because of the beans, and a good source of fiber per serving. It is also high in vitamin C, vitamin A, and iron.

Nutrition

Serving: 1servingCalories: 139kcalCarbohydrates: 29gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 639mgPotassium: 574mgFiber: 7gSugar: 5gVitamin A: 10372IUVitamin C: 23mgCalcium: 78mgIron: 2mg
Keyword butternut squash chili recipe, spicy healthy chili recipe, vegan chili recipe
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