You will love how easy and filling this vegan butternut squash chili is for those chilly Fall days! Warm up with a delicious bowl!
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If you live somewhere with true winters, then you know that chili is one of those absolutely delicious, warming, comforting meals that is a must! This vegan butternut squash chili is no exception.
Chilis are not only the perfect meatless winter meal, but it’s also budget-friendly as well!
You have in season produce paired with cost effective pantry staples that you likely already have on hand to reduce the price of this meal.
In addition, we are using tofu as our protein source for this dish which is an amazing budget-friendly protein staple!
Lastly, this is one of those Fall comfort meals that’s kid and omni-friendly, so it’s a hit for everyone!
Why You’ll Love Vegan Butternut Squash Chili
Made in one pot
One pot meals are so satisfying because it means less dishes! It’s already hard enough trying to think of the ideas every night, so being able to have an easy meal with easy clean up is always a win!
In Season Produce
We love using in-season produce. It means that it’s more fresh and usually you can find at a great cost.
Budget Friendly
Which brings us to our favorite, and that it’s budget-friendly. Who doesn’t love a meal that doesn’t hurt your wallet. This meal can stretch for a long time if needed so sit back and enjoy letting the flavors merry together while you continue to enjoy it
Vegan Butternut Squash Chili Ingredients:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this simple butternut squash chili recipe:
- tofu – we really love to use super firm tofu for this recipe, but you can use extra firm as well. Super firm holds up a bit better is the reason why
- butternut squash – Pumpkin always gets the Fall love; however, don’t discount it’s cousin the Butternut. It’s actually a more healthy alternative – for example, there’s more Vitamin A and C and iron than pumpkin
- onions, peppers, and garlic – these are our base ingredients that really help those flavors start to develop
- fire roasted tomatoes – tomatoes are traditionally in chili and we love the additional of flavor that you get from using fire roasted ones in this recipe
- kidney beans – these are traditionally in many chili recipes and we are adding it to this recipe for that classic feel but it also helps stretch the meal and add more nutrients to the dish
- chipotle in adobo – this just adds a bit of a kick to the dish. Not a lot though, because it’s only one in a huge pot of chili
- spices and soy sauce – we’ve combined normal chili spices together the most flavorful recipe
Substitutions and Variations:
- tofu – neutral foods like cauliflower, chickpeas, and white beans would be a good substitute for tofu. Brown or Green lentils could also work.
- butternut squash – Pumpkin or acorn squash would be a great alternative to this dish. Alternatively, you could use potatoes
- kidney beans – black beans, pinto beans, or even great northern beans would be great in this dish
- chipotle in adobo – you can omit this entirely if you’d prefer less spice
Step By Step Instructions
First, start by pan searing your tofu in a little oil. If you are oil free, then you can use stock or water. You want to see some nice golden color developing on your tofu, but careful not to burn it.
Then, add in your peppers, onions, garlic, and spices. You’ll cook them for a few minutes until your peppers and onions soften. Again, making sure not to burn, so stirring often.
Next, add your beans, tomatoes, broth, squash and adobo pepper and stir this all together.
You will cover this with a lid and let cook on low heat for 45-60 minutes, stirring occasionally.
We recommend that at the halfway cooking process, you remove the lid, stir and taste. Add more spices or adobo pepper to your liking.
When finished, the liquid will have reduced and your squash will be soft and tender.
Garnishing with red onions, avocado, cilantro and more will finish this dish off to perfection.
Frequently Asked Questions:
This recipe will last up to 3 days in the fridge, which means you could prep it that far in advance.
You may need to add a splash or broth when reheating if it needs it.
Yes! This meal can be completely Top 8 Allergen Friendly.
First, swap your tofu for another neutral protein source like beans, cauliflower, or lentils. Soy sauce can be replace with coconut aminos, liquid aminos, or a no soy soy sauce depending on your allergens.
WHAT SIDES TO SERVE WITH THIS VEGAN CHILI?
There are endless possibilities but a side salad and some bread are great starting points.
Here’s some bread ideas:
- Copycat Olive Garden Breadsticks
- Vegan Italian Cheesy Bread Rolls (photo shown above)
- Vegan Garlic Bread
- Easy Vegan Dinner Rolls
What other vegan dinner ideas should I try?
If you love this easy dairy free dinner recipe, you may be wondering what other dairy free dinner ideas we have. Here are some ideas we have (all are vegan):
- Vegan Tomato, Spinach & Sausage Quinoa Bowls
- Vegan Instant Pot Tex-Mex Rice
- Dairy Free Taco Casserole
- Vegan Cheesy Hamburger Helper
- Dairy Free Pizza
- Vegan Swedish Meatballs
- One Pot Creamy Vegan Garlic Parmesan Pasta
- Dairy Free Nachos
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Vegan Butternut Squash Chili
Ingredients
- 2 tablespoon olive oil
- 1 lb super firm tofu (or extra firm completely pressed out), crumbled
- 1 tablespoon low sodium soy sauce
- 2 large green bell peppers, diced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 ½ tablespoon chili powder
- 2 tablespoon pumpkin pie spice
- 1 ½ tablespoon cumin
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt, more or less to taste
- 1 bay leaf
- 1 small butternut squash, peeled and cubed (about 4 cups)
- 30 oz kidney beans, drained and rinsed (2 cans)
- 15 oz diced tomatoes, with juices
- 2 cups vegetable stock
- 1 chipotle pepper in adobo, chopped
Additional Toppings:
- green onions
- avocado
- dairy free sour cream
- vegan shredded cheese
Instructions
- Heat oil in large stockpot or Dutch oven over medium-high heat. Add in tofu and cook, stirring every few minutes to sear and crisp a little. Add soy sauce and stir to coat.
- Stir in bell pepper, onions, garlic and all spices (chili powder through bay leaf). Cooking until the the pepper and onion has softened.
- Add in the squash, beans, tomatoes, broth, and chipotle pepper. Stir to bring it all together, pushing bay leaf to the bottom. Cover with a lid and cook on LOW heat for about 45 minutes – 1 hour, stirring occasionally. Halfway through cooking process, don’t forget to taste and adjust seasoning or add more chipotle pepper if you’d like.
- Chili is ready when butternut squash is soft and tender and the liquid has reduced some. Don’t forget to remove the bay leaf and season with salt and pepper to taste.
- Garnish with your favorite toppings and enjoy!
- Let leftovers cool and store in air tight container for up to 7 days.
Delicious! Great flavors! Simple, easy, one pot. Perfect for a cold day. Filling and a new favorite for brunch, lunch or dinner. I substituted pinto beans and feel like it would be great no matter what bean you used honestly. Definitely a win!
Awww, thank you! We’re so glad to hear that you enjoyed the recipe!
Love it!
Thank you!!!!
This was so delicious! Great textures, flavours and easy to put together! Awesome dish! ⭐️⭐️⭐️⭐️⭐️
Thanks so much Kim!