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Vegan Butternut Squash Chili

I love this recipe for the cold winter days. It is hearty, yummy and easy to make. It loaded with fiber, protein, antioxidants and complex carbs.


  • 2 TB olive oil

  • 1 onion, diced

  • 6 cloves of garlic minced

  • 1 tbls chili powder or paprika

  • 2 tsp ground cumin

  • 1 tsp ground cinnamon

  • 1 tsp nutmeg

  • 2 tsp ground coriander

  • 1 can tomato paste

  • 2 bell peppers, seeded and chopped

  • 3 large carrots chopped

  • 2 cans (14.5 oz each) fire-roasted tomatoes, with juices

  • 3 cups veggie broth

  • 1 cup of 13 bean mix (Bob's Red Mill) soaked over night, drained and rinsed

  • 1 medium butternut squash, peeled/seeded, and cubed into 1/2 inch pieces

  • Celtic sea salt and freshly ground black pepper


  1. In a large pot, heat olive oil. Add onion and cook for 5 mins. Add garlic stirring until fragrant, about 30 seconds. Add spices. Stir to combine, 10 seconds.

  2. Add bell peppers, fire-roasted tomatoes with juices, carrots, beans and broth. Make sure to scrape the bottom of the pan while stirring. Bring chili to a simmer covered for 20 minutes.

  3. After 20 minutes add squash. Bring chili back to a simmer. Turn to low and simmer covered another 20 minutes or just until squash is tender but not mushy.

  4. Remove the chili from the heat. Add additional salt and freshly ground black pepper to taste.

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