Best 3 Vegetarian Butternut Squash Chili Recipes

Calling all vegetarians and chili enthusiasts! This hearty and flavorful Butternut Squash Chili is a delightful twist on the classic chili recipe. Packed with wholesome ingredients, this meatless chili is a symphony of flavors that will tantalize your taste buds.

The star of the show is the butternut squash, roasted to perfection and blended until smooth, creating a rich and creamy base for the chili. This velvety texture is complemented by a medley of colorful vegetables, including sweet bell peppers, crisp celery, and aromatic onions, all sautéed until tender.

To add a touch of warmth and depth of flavor, a blend of spices, including chili powder, cumin, and paprika, are carefully combined and toasted to release their full potential. The addition of fire-roasted tomatoes, diced tomatoes, and tomato paste further enhances the chili's richness and tanginess.

For a satisfying bite, hearty beans, such as kidney beans and black beans, are incorporated into the chili, adding a boost of protein and fiber. The inclusion of sweet corn and roasted poblano peppers adds a touch of sweetness and a smoky undertone, creating a perfect balance of flavors.

Topped with a dollop of tangy sour cream, a sprinkle of freshly chopped cilantro, and a dash of grated cheese, this Butternut Squash Chili is a feast for the senses. Served with a side of crusty bread or a bed of fluffy rice, this comforting dish is a perfect meal for a chilly day or a hearty addition to your Meatless Monday repertoire.

So, grab your apron, gather your ingredients, and embark on a culinary adventure with this delectable Butternut Squash Chili. Let your kitchen fill with the enticing aromas as you create this dish that is not only delicious but also packed with wholesome goodness.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN BUTTERNUT SQUASH CHILI WITH BLACK BEANS

Vegetarian Butternut Squash Chili with Black Beans image

This butternut squash and black bean chili is a satisfying vegetarian meal. Load up bowls of the butternut squash chili and top with Greek yogurt, cilantro and minced red onion. Or skip the yogurt and keep this healthy dinner vegan.

Provided by Katie Webster

Categories Healthy Butternut Squash Recipes

Time 50m

Number Of Ingredients 16

Ingredients

1 tablespoon plus 1 teaspoon avocado oil or canola oil
4 cloves garlic, minced
1 large onion, diced
½ teaspoon salt
2 tablespoons chili powder
1 tablespoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground chipotle chile, or to taste
2 cups no-salt-added vegetable broth
3 cups cubed butternut squash
2 (14 ounce) cans black beans, rinsed and drained
1 (14 ounce) can no-salt-added crushed tomatoes
1 (14 ounce) can no-salt-added diced tomatoes
½ cup Greek yogurt, for serving
¼ cup chopped fresh cilantro, for serving
¼ cup minced red onion, for serving

Steps:

Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.
Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.
Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.
Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.

Nutrition Facts : Calories 245.8 calories, Carbohydrate 41 g, Fat 4.9 g, Fiber 12.5 g, Protein 10.8 g, SaturatedFat 0.4 g, Sodium 395.9 mg, Sugar 7.5 g

BUTTERNUT SQUASH CHILI

Butternut Squash Chili image

This is a deliciously hearty, vegetarian butternut squash chili that I concocted years ago which is popular with the entire family.

Provided by Maraia Hoffman

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

4 tablespoons salted butter
1 large onion, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 (32 ounce) cartons low-sodium vegetable broth
1 large butternut squash - peeled, seeded, and cut into chunks
2 (28 ounce) cans diced tomatoes
3 (16 ounce) cans chili beans
1 (10 ounce) package frozen corn
1 pint heavy whipping cream
1 tablespoon Italian seasoning
1 teaspoon ground cumin
½ teaspoon ground turmeric
salt and ground black pepper to taste

Steps:

Heat butter in a large pot over medium heat until melted. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in cornstarch and cook until lightly browned, about 2 minutes. Add vegetable broth and butternut squash; bring to a boil.
Reduce heat and simmer until butternut squash is soft, 7 to 10 minutes. Carefully transfer contents to a blender (in batches) and blend until smooth and thick.
Return blended mixture to the pot and add diced tomatoes, chili beans, corn, cream, Italian seasoning, cumin, turmeric, salt, and pepper. Simmer until heated through, about 20 minutes.

Nutrition Facts : Calories 583.6 calories, Carbohydrate 73.9 g, Cholesterol 97.4 mg, Fat 29.7 g, Fiber 14.3 g, Protein 15.2 g, SaturatedFat 17.5 g, Sodium 1343 mg, Sugar 16.9 g

VEGETARIAN CHILI WITH BUTTERNUT SQUASH AND MOROCCAN SPICES

Vegetarian Chili With Butternut Squash and Moroccan Spices image

This Moroccan-inspired take on vegetable chili is not so much spicy as it is spiced, using ingredients you're likely to have stocked in your pantry. In place of the same old kidney beans, this recipe uses butternut squash, cauliflower and chickpeas, making it a lighter, fresher update on the classic dish. Like any good pot of chili, this is even better reheated the next day.

Provided by Lidey Heuck

Categories dinner, one pot, soups and stews, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
1 1/2 teaspoons ground chili powder
1 1/2 teaspoons ground sweet or hot paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon minced garlic (about 3 cloves)
1 (2- to 2 1/2-pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 (15-ounce) cans chickpeas, drained and rinsed
4 cups low-sodium vegetable broth
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
2 teaspoons brown sugar
2 teaspoons kosher salt, plus more to taste
1/2 medium head cauliflower, trimmed and cored
Plain yogurt or sour cream, for serving (optional)
Thinly sliced scallions, for serving (optional)

Steps:

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium. Add the onions, chili powder, paprika, cumin and cinnamon, and cook until tender, stirring often and lowering the heat as necessary to keep the spices from burning, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. (Be careful not to let the garlic burn.)
Add the squash, chickpeas, broth, tomatoes, tomato paste, brown sugar and 2 teaspoons salt, and bring to a boil over medium-high heat. Reduce the heat to low and simmer, partially covered, for 20 minutes. Meanwhile, cut the cauliflower into bite-size florets, trimming and discarding any long stems.
Add the cauliflower to the pot and simmer uncovered, stirring occasionally, until the chili is thick and the vegetables are very tender, 20 to 25 minutes.
Season to taste with salt, and serve hot, with yogurt and scallions, if desired.

Tips:

Choose the right butternut squash. Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has any blemishes or soft spots.
Roast the butternut squash before adding it to the chili. This will help to caramelize the squash and bring out its natural sweetness.
Use a variety of beans in your chili. This will add texture and flavor to the dish. Some good options include black beans, kidney beans, and pinto beans.
Don't be afraid to experiment with different spices. Chili is a versatile dish that can be customized to your own taste. Some popular spices to add to chili include cumin, chili powder, and paprika.
Let the chili simmer for at least 30 minutes before serving. This will allow the flavors to meld together and develop.
Serve the chili with your favorite toppings. Some popular options include sour cream, cheese, and avocado.

Conclusion:

Vegetarian butternut squash chili is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover butternut squash. This chili is packed with flavor and nutrients, and it is sure to be a hit with your family and friends.