Butternut Squash Chili with White Beans Recipe

Introduction

This Butternut Squash Chili with White Beans is a comforting vegan dish full of warmth and flavor. Combining tender squash, hearty beans, and smoky spices, it’s perfect for cozy evenings or meal prepping. The optional toasted nutritional yeast adds a rich depth that makes this chili truly special.

Ingredients

• 1/4 cup nutritional yeast
• 2 tablespoons avocado oil or other high-heat oil
• 1 yellow onion, diced
• 1/2 bunch chopped cilantro stems and leaves, divided
• 1 red bell pepper, diced
• 2 large jalapeños, deseeded and finely diced
• 1/2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups navy beans, cooked and rinsed
• 3 1/2 cups butternut squash, diced into 1/2” cubes
• 3 1/2 cups vegan “chicken” broth or vegetable broth
• Salt and black pepper, to taste

Instructions

1. Step 1: Toast the nutritional yeast by warming a large pot over medium heat. Add the nutritional yeast and stir frequently for 3 to 5 minutes until it darkens and becomes fragrant. Remove from the pot and set aside.
2. Step 2: Warm the oil in the pot. Add the diced onion and sauté for about 3 minutes until translucent and beginning to brown.
3. Step 3: Add the chopped cilantro stems, diced red bell pepper, jalapeños, cumin, smoked paprika, and toasted nutritional yeast to the pot. Sauté everything together for another 3 minutes.
4. Step 4: Stir in the cooked navy beans, diced butternut squash, and broth. Bring the mixture to a boil over high heat, then reduce the heat to medium and let it simmer for 20 to 25 minutes, stirring occasionally to prevent sticking and help soften the squash.
5. Step 5: Remove the chili from heat. Season with salt and black pepper to taste. Serve in bowls, garnished with the chopped cilantro leaves and any additional desired toppings.

Tips & Variations

• For an oil-free version, sauté the onion and vegetables in 1/4 cup of water or vegetable broth, adding more liquid if needed to prevent sticking.
• Adjust the spice level by adding more or fewer jalapeños according to your heat preference.
• Use pumpkin or sweet potato instead of butternut squash for a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, portion the chili into freezer-safe containers and keep for up to two months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the chili.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of cooked navy beans?

Yes, canned beans work well. Just be sure to rinse and drain them thoroughly before adding to the chili.

Is this chili gluten-free?

Yes, all the ingredients in this chili are naturally gluten-free, making it suitable for gluten-sensitive diets.

Butternut Squash Chili with White Beans Recipe

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★★★★★

4.7 from 140 reviews

This hearty and nutritious Butternut Squash Chili with White Beans is a flavorful vegan dish perfect for cozy dinners. Featuring tender butternut squash, creamy navy beans, and a blend of spices including smoked paprika and cumin, it is enhanced with a toasty depth from nutritional yeast and freshness from cilantro. Simmered on the stovetop with vegan broth, this chili is comforting, filling, and free from animal products.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Main
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Ingredients

• 1/4 cup nutritional yeast
• 2 tablespoons avocado oil or other high-heat oil
• 1 yellow onion, diced
• 1/2 bunch cilantro, stems and leaves divided
• 1 red bell pepper, diced
• 2 large jalapeños, deseeded and finely diced
• 1/2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups navy beans, cooked and rinsed
• 3 1/2 cups butternut squash, diced into 1/2 inch cubes
• 3 1/2 cups vegan “chicken” broth or vegetable broth
• Salt and black pepper, to taste

Instructions

1. Toast the Nutritional Yeast (Optional): Warm a large pot over medium heat and add the nutritional yeast. Stir frequently and toast for 3 to 5 minutes, until the yeast darkens in color and becomes fragrant. Remove from the pot and set aside; return the pot to the heat.
2. Sauté Aromatics: Warm the avocado oil in the pot, then add the diced onion. Sauté for about 3 minutes until translucent and beginning to brown. Add the cilantro stems, diced red bell pepper, jalapeños, ground cumin, smoked paprika, and the toasted nutritional yeast. Sauté for an additional 3 minutes to develop flavors.
3. Simmer the Chili: Add the cooked navy beans, diced butternut squash, and vegan broth to the pot. Increase heat to bring the mixture to a boil, then reduce heat to medium and let it simmer for 20 to 25 minutes. Stir occasionally to prevent sticking and help break down the squash and beans slightly.
4. Season and Serve: Remove from heat and adjust seasoning with salt and black pepper to taste. Divide the chili into bowls, then garnish with chopped cilantro leaves and any additional preferred toppings. Enjoy warm. Leftovers can be refrigerated for up to 5 days or frozen for up to two months.

Notes

• Oil-Free Option: To make this recipe oil-free, sauté the vegetables using 1/4 cup water or vegetable broth instead of oil, adding more liquid as needed to prevent sticking.
• Toasting Nutritional Yeast: Toasting the nutritional yeast is optional but adds a delicious deeper flavor and aroma to the chili.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
• Toppings: Great toppings include avocado slices, vegan sour cream, or extra fresh cilantro leaves.

Keywords: Dairy-Free Chili, vegan chili, White Bean Chili, White Chili