Butternut Squash Chili with White Beans Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
