This vegetarian chili is hearty, perfectly spiced, and easy to make. It combines butternut squash, two kinds of beans and lots of veggies. It’s a satisfying and nourishing meal everyone will love!
It’s freezing outside and I’ve been craving warm comforting dishes like this vegetarian chili. Chili is the perfect one pot meal for a cold day. I’m not a vegetarian but I hope I can show you that creative plant-based dishes are both delicious and fun. This chili is packed with so much flavor and texture that I promise even meat-eaters will enjoy it!
What I love most about chili is that there are endless combinations and variations. You can always make it your own by substituting any vegetables, beans, or adding meat. I chose to add butternut squash to this vegetarian chili because the sweet flavor balances the spicy flavors of the seasonings. I often use sweet potato or butternut with Mexican dishes. If you’ve never tasted that combination, I suggest trying my Vegetarian Enchiladas , Loaded Sweet Potato Nachos, or Mexican Stuffed Sweet Potatoes.
This vegetarian chili will be perfect for watching the Super Bowl game on Sunday. It can feed a crowd if you need it to, and it tastes amazing leftover!
Easy to make
This chili is so simple to make. After a few minutes of chopping vegetables the work is all done. The rest of the recipe only involves sautéing and simmering. If you want some shortcuts, I suggest buying pre-cut vegetables to save you time. Butternut squash can be quite a pain to peel and dice but its available pre-cut in many stores.
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Ingredients
This vegetarian chili recipe is made with simple ingredients that you likely already have in your pantry or kitchen.
Butternut squash: the natural sweetness seamlessly blends with the chili spices. This hearty squash gives the chili bulk without adding in too many beans, and its mild sweetness contrasts well with the spicy, smoky flavor. If you don’t have butternut squash, sweet potato will work great in its place.
Veggies: we start with the aromatics to make the base of this chili: celery, onion, and garlic. I like to add a red pepper for color and additional nutrients. You can also add other vegetables you have on hand like corn or poblano peppers.
Protein: I use a mix of black and small red beans. Use your favorite beans, or whatever you have in your pantry. The protein and fiber in beans is what makes this chili hearty and filling.
Diced tomatoes or Fire roasted tomatoes: If you want to add a hint of smokiness substitute the diced tomatoes with fire roasted. You can find them next to the canned tomatoes in almost any grocery store.
Vegetable broth: adds even more flavor to this chili. Choose low or reduced sodium to cut back on salt.
Seasoning mix: this is essentially the same seasoning I shared in my healthy chili recipe, which packs the perfect punch of flavor. I like my chili with medium spice, so adjust the chili powder according to your spice preference. Unsweetened cocoa powder adds another complex layer of flavor, balancing the spices and adding richness.
Nutrition
This vegetarian chili is loaded with wholesome ingredients. The beans are a great source of plant-based protein, fiber, iron, and zinc. Butternut squash is high in vitamin A, with a one cup serving providing more than the recommend daily requirement for both men and women. In addition, butternut squash provides potassium, vitamin C, B vitamins, magnesium and more.
Also, did you know that cooked tomatoes are even healthier than raw? While heat may destroy some vitamins (like vitamin C), cooking tomatoes actually increases their concentration of phytochemicals. Phytochemicals are nutritionally beneficial active compounds found in every fruit and vegetable. In particular, lycopene which is responsible for the red color in tomatoes, has been shown to be a powerful antioxidant that decreases cancer and heart-disease risk. This is why we always recommend that people eat the rainbow, the more colors the better!
Chili Toppings
Don’t forget the toppings- my favorite part! It’s fun for everyone to customize their bowl with their favorite toppings. This chili recipe is dairy-free, vegan and gluten-free as written. Choose your toppings based on your diet preference. Here’s a list of some of my favorite toppings:
- Avocado
- Lime juice
- Cilantro
- Sour cream or Greek yogurt
- Grated cheese
- Tortilla chips
- Jalapeño slices
- Red onions or sliced scallions
Cooking Method
I usually make this chili on the stovetop, but you can also use a slow cooker if you prefer. If you do and have the time, I might sauté the vegetables first, which adds more flavor. Just cook it on low for 6-7 hours if using a slow cooker
Leftovers
I think the flavor if this vegetarian chili gets better with time. This chili makes a huge batch for sharing and can be doubled for even more leftovers. It’s perfect to meal prep on Sunday and have it for meal options during the week. I often freeze a portion to enjoy as dinner on a busy night.
Suggestions for serving
I enjoy this vegetarian chili with homemade corn bread or tortilla chips- both are delicious for dipping. Alternatively, you can be creative and serve it over a potato (sweet potato or white), rice, or quinoa. Add it to burritos, quesadillas, or make chili nachos.
Looking for more comforting soup recipes to make? Here are some of my favorites:
- Butternut Squash Soup
- Lentil Vegetable Soup
- Hearty Potato Kale & White Bean Soup
- Creamy Broccoli Vegetable Soup
Vegetarian Chili with Butternut Squash
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 bell peppers seeded & diced
- 3 celery stalks sliced thin (optional)
- 4 cloves garlic peeled & minced
- 2-3 Tablespoons chili powder
- 1 Tablespoon unsweetened cocoa powder
- 1 medium butternut squash or 4 cups, peeled and cut into ½ inch cubes
- 1-16 oz can tomato sauce
- 2-14 oz cans petite diced tomatoes
- ½ -1 cup vegetable broth
- 2 teaspoons Worcestershire sauce
- 1-15.5 oz can black beans
- 1-8 oz can small red beans
Optional toppings
- Fresh cilantro
- Tortilla chips
- Sour cream or Greek yogurt
- Shredded cheese
- Sliced scallions or red onions
- Jalapeños
- Fresh lime juice
Instructions
- Heat a large pot over medium heat and add the olive oil. Once the oil is shimmering add the onion, celery, and bell peppers, sauté, stirring occasionally, until onions are translucent, 5-7 minutes. Add the butternut squash and sauté for 5 minutes. Then add the garlic and stir for one minute or until fragrant.
- Next add the chili powder* and cocoa powder to the pot and stir to coat the vegetables. Add the remaining ingredients to the pot. Start with ½ cup of vegetable broth and you can always add more to adjust thickness.
- Bring the mixture to a boil. Cover the pot and reduce the heat to a simmer. Simmer for at least an hour and a half, or until butternut squash is fork tender and chili has thickened slightly. The longer you let it simmer, the thicker it will become. If it gets too thick add more vegetable broth or water.
- Taste and adjust seasoning. Serve and garnish with your favorite toppings!
Nutrition Facts
What’s your favorite Super Bowl food or snack? Share in the comments below. Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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