Butternut squash is in season, and the chilly weather is perfect for butternut squash chili time. This butternut squash chili recipe is so easy; make it in the crockpot or even faster in the Instant Pot.
Butternut squash is in season, and the chilly weather is perfect for a bowl of butternut squash chili. Although I often cook various chili recipes, I like mixing new flavors and combinations. For instance, beans and specific vegetable chili have a unique and exciting taste and texture. This vegan butternut squash chili recipe is loaded with lentils, beans, and vegetables and has a special ingredient that gives it extra love.
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I focused on vegetables in season for this particular butternut squash chili recipe. Not only does this chili with butternut squash taste fabulous, but it’s also cheaper because of the vegetables in season.
Like sweet potatoes, butternut squash has a sweet taste and a beautiful nutty flavor. This butternut squash chili recipe comes together with hearty kidney beans, various vegetables, tomatoes, and a few secret ingredients.
Although I love most beans, dark red kidney beans are one of my favorite beans for chili. The best part about this recipe, however, is it all cooks in the crockpot, or for a quicker option, check out the new Instant Pot option.
Cutting Butternut Squash
- Sometimes, people struggle to cut butternut squash.
- To maximize the squash without wasting any squash, I always cut it into equal-sized slices.
- Then, I cut the rind closely around each slice, avoiding wasting any squash.
- Next, cut the butternut squash into similar bite-sized pieces so the squash cooks evenly in the Crockpot.
Cooking Options
Today, I used my Crockpot because I was gone all day and wanted dinner waiting for me when I get home. But, the Instant Pot also provides a quick and easy way to have dinner in mere minutes.
Another bonus to using the Crockpot is I can do everything the night before. Just chop everything, add it to the Crockpot’s ceramic container, and put it in the refrigerator overnight.
When I wake up in the morning, I put the ceramic base inside the metal crockpot, cover it, and turn it on.
Chili Ingredients
- Butternut Squash: Butternut squash is in season and very inexpensive this time of year.
- White Onion: Because of the sweet ingredients in butternut squash chili, the strong white onion flavor helps balance out the sweetness, making the chili savory and delicious.
- Jalapeños: Jalapenos, despite being labeled hot peppers, are not as hot as most people think. Once the seeds and veins are removed, jalapenos add a slightly spicy flavor without being too abrasive.
- Garlic: I always use fresh garlic when it’s available because it adds a depth of flavor.
- Celery: Celery adds a freshness to the recipe, and stays a bit crunchy when cooked.
- Organic Diced Tomatoes (Canned): I buy canned diced tomatoes in bulk since I use them so often in various recipes.
- Tomato Sauce: I buy low-sodium tomato sauce.
- Vegetable Broth: I always buy organic vegetable broth at Costco in bulk, because I love to make soups and chilis.
- Rotel Tomatoes with Green Chilis: Rotel tomatoes with green chilis add a mild flavor unique to other tomatoes.
- Dark Kidney Beans: Kidney beans are large and study the meat in this vegan chili recipe.
- Brown Lentils: I buy Trader Joe’s steamed brown lentils for a quick and easy meal prep shortcut.
- Vegan Chili Seasoning Mix: When I make a trip to Whole Foods, I always pick up a box of Simply Organic Chili Seasoning. Even though I make my own chili and taco seasonings, this is a great time saver for preparing chili on the fly.
- Corn (frozen or fresh): Depending on where you live, if corn is in season, I suggest using fresh corn and grilling it on the grill before cutting it from the cobs and adding it to the chili. It gives it a charred and smoky flavor.
- Dry or Pre-Cooked Lentils: (I used pre-cooked Trader Joe’s Steamed Brown lentils )
- Unsweetened Cocoa Powder: Unsweetened cocoa powder is the secret ingredient. Adding cocoa powder to chili lends depth and richness to the spicy dish, making it both savory and more satisfying.
Chili Ingredient Substitutions
- Sweet potatoes are a substitute for butternut squash. You can try using sweet potatoes next time you want to make any recipe with butternut squash in place of it.
- Yellow or red onion is a great alternative to using white onion in chili.
- Use ½ teaspoon of garlic flakes in place of each clove of garlic. Granulated garlic: Use ¼ teaspoon of granulated garlic in place of each clove. Garlic powder: use ⅛ teaspoon of garlic powder in place of each clove.
- Use cayenne pepper for a quick and easy replacement for jalapenos. However, Not many people can tolerate really hot peppers – which is why bell peppers are another excellent substitute for jalapenos. Bell peppers are mild, making them the best alternative for people who do not like spicy food.
- Try pinto beans or black beans instead of kidney beans.
- Fennel is an excellent substitution for celery in chili.
- You can usually substitute 2 cups of fresh chopped tomatoes for one 14.5-ounce can of diced tomatoes.
- Make your own chili mix concoction. Substitution Ratio: For every 1 tablespoon of chili powder, use 2 teaspoons of paprika, 1 teaspoon of cumin, and a scant ¼ teaspoon of cayenne.
- Canned or frozen corn is a great alternative to fresh corn.
- Try dry or canned brown lentils, and prepare them yourself or cook them in the chili.
- Even if it doesn’t have the same bitter flavor, carob powder is one of the best substitutes for cocoa powder. You will only have to use less sugar in your recipe for the added amount of carob powder. Substitute the carob powder with as a 1:1 ratio for cocoa powder.
Optional Garnishes:
- Cilantro
- Sliced Cherry Tomatoes
- Avocado Chunks
- Sliced Jalapenos
Cooking Butternut Squash Chili Recipe
Crockpot
- Put the squash and other vegetables in the base of the crockpot.
- Add the rest of the ingredients.
- Stir all the ingredients together; cover the crockpot, and cook on high for 4-6 hours or low for 8-10 hours.
Instant Pot
- Turn on the sauté function on your Instant Pot.
- Once hot, add ¼ cup of water, the onion, garlic, jalapeño, and celery.
- Add the seasoning packet.
- Sauté for 3-4 minutes, stirring frequently, or until onion is translucent and fragrant.
- Add a little bit more water as needed to prevent sticking.
- Turn off the sauté function by pressing “Cancel.”
- Then add diced butternut squash and the remaining ingredients.
- Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 20 minutes.
- Once the timer goes off, let the steam release naturally, or carefully press the quick release if in a hurry.
Stovetop
- In a large soup pot, saute the garlic and onions until the onions are translucent.
- Add the celery and str into the onion mixture for about a minute.
- Add the butternut squash and all the other ingredients.
- Stir to combine the ingredients.
- Bring to a boil, and reduce the heat to simmer.
- Cover and cook for 30 minutes.
What to Serve with Chili
Even though you can eat this butternut squash chili by itself, I served it with my Vegan Oil-Free Cornbread. Then, with the leftovers, I made two bowls of chili and two baked potatoes stuffed with chili—dinner and four lunches, all in 30 minutes of prep.
Another one of my favorite ways to eat vegan chili is with the Best Vegan Homemade Soft Pretzels dipped in mustard. Check out this recipe courtesy of Connie Edwards from The Carrot Underground.
Recipe FAQs
Mushrooms, seitan, and bulgar are great substitutes for lentils.
Make a cornstarch slurry: Mix 1 tbsp. of cornstarch and cold water together, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.
The longer it simmers, the more the flavors will meld together. In fact, chili is just the kind of thing you want to make a day ahead: it gets better with a night in the fridge.
Tips
- For more flavorful chili, add all the ingredients to the crockpot base, and refrigerate overnight. The flavors will develop in the crockpot overnight before cooking it.
- I use Souper Cubes to freeze extra chili and soups. In fact, make a double batch to save yourself some time later.
- When cooking with jalapenos, always wear gloves when removing the seeds and veins.
- Add cilantro to the chili as well as a garnish for a more earthy flavor.
- If you don’t have sweet potatoes or butternut squash, any squash in season will work well in this butternut squash chili recipe.
- For those who like it spicy, serve it with the hot sauce of your choice.
- Serve with vegan sour cream, sprinkle with vegan shredded cheese, and tortilla chips on the side.
Butternut squash chili is a great weeknight meal or fun for a weekend of football.
Other Great Vegan Recipes to Try
You will love this butternut squash chili recipe. It’s thick and full of fall vegetables.
📖 Recipe
Vegan Butternut Squash Chili
Dive into a bowl of hearty butternut squash chili. Loaded with butternut squash and an array of other vegetables, kidney beans, and some secret ingredients, this vegan chili recipe will bring you back for seconds.
Instructions
Crockpot Directions
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Cut butternut into even slices and then cut around each piece, removing the peel.
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Cut the rest of the vegetables. I saved a lot of time using a vegetable chopper; it helps keep my vegetable uniform in size.
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Put the squash and other vegetables in the base of the crockpot.
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Add the rest of the ingredients.
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Stir all the ingredients together; cover the crockpot, and cook on high for 4-6 hours or low for 8-10 hours.
Instant Pot Directions
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Turn on the sauté function on your Instant Pot.
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Once hot, add ¼ cup of water, the onion, garlic, jalapeño, and celery.
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Add the seasoning packet.
-
Sauté for 3-4 minutes, stirring frequently, or until onion is translucent and fragrant.
-
Add a little bit more water as needed to prevent sticking.
-
Turn off the sauté function by pressing “Cancel.”
-
Then add diced butternut squash and the remaining ingredients.
-
Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 20 minutes.
-
Once the timer goes off, let the steam release naturally, or carefully press the quick release if in a hurry.
Stovetop
-
In a large soup pot, saute the garlic and onions until the onions are translucent.
-
Add the celery and str into the onion mixture for about a minute.
-
Add the butternut squash and all the other ingredients.
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Stir to combine the ingredients.
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Bring to a boil, and reduce the heat to simmer.
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Cover and cook for 30 minutes.
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Serve
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Serve with sliced tomatoes, jalapeños, avocados, cilantro, or any other toppings you wish.
Notes
- For more flavorful chili, add all the ingredients to the crockpot base, and refrigerate overnight. The flavors will develop in the crockpot overnight before cooking it.
- I use Souper Cubes to freeze extra chili and soups. In fact, make a double batch to save yourself some time later.
- When cooking with jalapenos, always wear gloves when removing the seeds and veins.
- Add cilantro to the chili as well as a garnish for a more earthy flavor.
- If you don’t have sweet potatoes or butternut squash, any squash in season will work well in this butternut squash chili recipe.
- For those who like it spicy, serve it with the hot sauce of your choice.
- Serve with vegan sour cream, sprinkle with vegan shredded cheese, and tortilla chips on the side.
Nutrition
Serving: 10gCalories: 79kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 596mgPotassium: 586mgFiber: 4gSugar: 6gVitamin A: 8517IUVitamin C: 27mgCalcium: 53mgIron: 2mg
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂