Food & Drink Magazine

Vegan Butternut Squash Chili

By Thepickyeater @pickyeaterblog

Vegan Butternut Squash Chili

Makes 10 servings. 207 Calories, 2.9g Fat (1.1g Saturated), 355.8mg Sodium, 39.3g Carbs, 10.4g Fiber, 4.8g Sugar, 9.7g Protein


  • 1 3lb butternut squash
  • 3 carrots
  • 1 tsp olive oil
  • 4 peppers
  • 1 large onion, chopped
  • 12 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2-3 cups low sodium vegetarian broth
  • 2 (10oz) cans diced tomatoes with green chilies
  • 2 15oz cans black beans
  • 2 cups frozen corn
  • 1 tbsp chili powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1/2 tsp salt (or more to taste)
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp coriander
  • 1/2 tsp regular paprika
  • 1/2 tbsp brown sugar
  • 1/8 tsp cayenne
  • Chopped green onions, to serve
  • Shredded cheddar cheese, to serve (non-vegan option)
  • Adapted from The Kitchn


  1. Peel the squash and cut into 1 inch pieces
  2. Peel the carrots and cut into 1 inch pieces
  3. In a large soup pot, heat the olive oil over medium heat.
  4. Stir in the butternut squash, carrots, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
  5. Add the broth, diced tomatoes, beans, and corn.
  6. Stir in all the spices (chili powder through cayenne).
  7. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the squash and carrots are tender. The longer it simmers, the better the flavors will be!
  8. Serve hot with chopped green onions and 1 tbsp shredded cheddar cheese per bowl (optional!)

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