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–+ servings
A white bowl of vegan butternut squash chili with avocado.
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4.94 from 29 votes

Vegan Butternut Squash Chili

You will love how easy and filling this vegan butternut squash chili is for those chilly Fall days! Warm up with a delicious bowl!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 8 servings
Calories: 291kcal
Author: Andrew Bernard

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.

Video

Notes

Slow Cooker Instructions
Alternatively you can cook in a crockpot by combining all ingredients expect the tofu, and then cook on LOW for 4-6 hours. Add Tofu in the last 30 minutes of cooking.
 
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
 

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 47g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 715mg | Potassium: 1149mg | Fiber: 13g | Sugar: 7g | Vitamin A: 11170IU | Vitamin C: 61mg | Calcium: 160mg | Iron: 7mg