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Butternut Squash Vegan Chili

This Butternut Squash Vegan Chili is the perfect dinner to whip up on the weekend and eat throughout the week! It's healthy and packed with plant-based protein, fiber, vitmains and minerals and is totally family-friendly!

Course dinner, lunch, Main Course
Cuisine American
Keyword butternut squash vegan chili, chili, healthy chili, vegan chili, vegan chili recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Lauren McNeill


  • 1 tsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 large carrots diced
  • 4 large celery stalks diced
  • 1 red bell pepper diced
  • 1 small butternut squash peeled and diced
  • 540 mL black beans drained and rinsed
  • 540 mL chickpeas drained and rinsed
  • 1596 mL diced tomatoes plus their juices.
  • 150 mL tomato paste
  • 1 tbsp cocoa powder
  • 2 tbsp chili powder or to taste
  • 1 tsp dried oregano or to taste
  • 2 tsp cumin or to taste
  • 3/4 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 tsp chili flakes or to taste


  1. Sauté onion and garlic in olive oil in a large pot over medium until the onion is translucent.

  2. Add carrot and celery to the pot and sauté for another 3-5 minutes.

  3. Add all remaining ingredients to the pot, then increase heat to high bring to a low boil. Reduce to low-medium heat to bring chili to a simmer.

  4. Simmer with the lid over low heat for 30-45 minutes, or until butternut squash is fork-tender and flavors have developed. Serve and enjoy!