Butternut Squash & White Bean Chili

Butternut Squash & White Bean Chili is a deliciously hearty and comforting plant-based dish, perfect for chilly days. With just 10 simple ingredients, it’s an easy vegan and gluten-free entree that brings together the sweetness of butternut squash, the creamy texture of white beans, and a medley of spices for a perfectly balanced chili.

Why You’ll Love This Recipe

• Simple Ingredients: Made with just 10 whole-food, plant-based ingredients, this chili is quick to prepare and full of wholesome flavors.

• Vegan and Gluten-Free: This dish is completely plant-based, dairy-free, and gluten-free, making it accessible for various dietary preferences and needs.

• Cozy Comfort Food: Hearty and filling, this chili is perfect for warming up on cold days and is ideal for meal prepping or batch cooking.

• Customizable: Add your favorite toppings, such as avocado, vegan sour cream, or a sprinkle of vegan cheese, for added flavor and texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ¼ cup nutritional yeast

• 2 tablespoons avocado oil (or another high-heat oil)

• 1 yellow onion, diced

• ½ bunch cilantro (stems and leaves, divided)

• 1 red bell pepper, diced

• 2 large jalapeños, deseeded and finely diced

• ½ teaspoon ground cumin

• 1 teaspoon smoked paprika

• 4 cups cooked navy beans, rinsed

• 3 ½ cups butternut squash, diced into ½” cubes

• 3 ½ cups vegan “chicken” broth (or vegetable broth)

• Salt and black pepper to taste

Directions

1. Toast the Nutritional Yeast (Optional but Recommended):

• Warm a large pot over medium heat and add the nutritional yeast. Stir frequently for about 3 to 5 minutes, until it darkens slightly and becomes fragrant. Remove from the pot and set aside.

2. Cook the Aromatics:

• In the same pot, warm the oil over medium heat. Add the diced onion and sauté for about 3 minutes, until it becomes translucent and begins to brown.

• Add the chopped cilantro stems, bell pepper, jalapeños, cumin, smoked paprika, and the toasted nutritional yeast. Sauté for an additional 3 minutes, stirring occasionally.

3. Simmer the Chili:

• Add the cooked navy beans, diced butternut squash, and vegan broth to the pot. Bring the mixture to a boil over high heat, then reduce the heat to medium.

• Simmer for about 20 to 25 minutes, stirring occasionally. This will allow the squash to cook and soften, and the flavors to meld.

4. Serve:

• Once the butternut squash is tender and the chili has thickened, remove the pot from the heat. Taste and adjust seasoning with additional salt and pepper, if necessary.

• Divide the chili into serving bowls, garnish with chopped cilantro leaves, and top with any additional toppings you like. Enjoy!

Servings and Timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Notes

• Oil-Free: To make this recipe oil-free, sauté the onions and veggies in ¼ cup water or vegetable broth. Add more liquid as necessary to prevent sticking.

• Storage: Leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months.

• Spice Adjustment: Adjust the amount of jalapeño to your preferred spice level. You can also add a pinch of cayenne pepper for an extra kick.

Variations

• Add More Veggies: Feel free to add more vegetables such as zucchini, sweet potatoes, or spinach to increase the nutritional value.

• Protein Boost: Add tofu or tempeh for an additional protein boost if desired.

• Toppings: Top your chili with sliced avocado, vegan sour cream, or a sprinkle of vegan cheese for added creaminess.

Storage/Reheating

• Storage: Store leftover chili in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months.

• Reheat: Reheat in the microwave or on the stovetop. Add a splash of broth if the chili thickens too much during storage.

FAQs

Can I make this chili in advance?

Yes! This chili tastes even better the next day as the flavors continue to develop. Make it ahead of time and store it in the fridge or freeze it for later.

Can I use a different type of squash?

Yes, you can substitute butternut squash with other varieties like acorn or pumpkin, but keep in mind that the flavor and texture may vary slightly.

Can I add more heat to the chili?

Certainly! Add more jalapeños or a pinch of cayenne pepper to increase the heat level according to your taste.

Conclusion

Butternut Squash & White Bean Chili is a cozy, hearty dish that’s perfect for fall and winter. With its combination of plant-based ingredients, bold flavors, and satisfying texture, it’s sure to become a go-to recipe in your kitchen. Whether you’re serving it for lunch, dinner, or meal prepping for the week, this chili is a comforting and nutritious option that everyone will enjoy!