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Butternut Squash & White Bean Chili

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Butternut Squash & White Bean Chili is a hearty, comforting, and vegan dish that combines the sweet flavors of butternut squash with creamy white beans and a medley of spices. This simple, plant-based chili is perfect for chilly days, offering a satisfying and cozy meal that’s quick and easy to prepare. Made with just 10 whole-food ingredients, this gluten-free recipe is both nutritious and delicious, making it ideal for meal prepping or serving at a fall gathering.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

For the Chili:

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

Instructions

  1. Toast the Nutritional Yeast (Optional but Recommended):
    Warm a large pot over medium heat and add the nutritional yeast. Stir frequently for 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 avocado oil over medium heat. Add the diced onion and sauté for 3 minutes, until translucent and beginning to brown. Add the chopped cilantro stems, bell pepper, jalapeños, cumin, smoked paprika, and 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 20 to 25 minutes, stirring occasionally, until the squash is tender and the chili thickens.

  4. Serve:
    Once the butternut squash is tender, remove the pot from the heat. Taste and adjust seasoning with additional salt and pepper if needed. Serve in bowls, garnished with chopped cilantro leaves, and topped with optional toppings like avocado, vegan sour cream, or vegan cheese.

Notes

  • Oil-Free: To make the chili oil-free, sauté the onions and veggies in ¼ cup water or vegetable broth instead of oil. Add more liquid as necessary to prevent sticking.
  • Storage: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
  • Spice Adjustment: Adjust the amount of jalapeño to your preferred spice level. For extra heat, you can add a pinch of cayenne pepper.

Find it online: https://cookingwithsarah.com/butternut-squash-white-bean-chili/