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    Home » Vegan Soups

    Published: Nov, 2021. Updated: Feb, 2023 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Vegan Butternut Squash Chili {Easy Slow Cooker Recipe}

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    Jump to Recipe
    A spoon in a bowl with vegan squash chili
    Thick vegetable chili in a crokpot
    A bowl of vegan butternut squash soup on a white table with a grey napkin beside it
    Butternut Squash Chili with walnuts in 2 bowls on a white table
    Squash chili image with text overlay

    You'll love this Vegan Butternut Squash Chili Recipe. Minimal prep work and bursting with flavor, this healthy slow cooker chili is so delicious, you’ll forget it’s completely vegan.

    Two bowl filled with butternut squash chili and topped with a sour cream, avocado and cilantro

    Whether it's a Butternut Squash Salad, Soup or Chili, let's agree that fall is all about squash recipes.

    Lately I've been loving Stuffed Acorn Squash and Pumpkin Risotto.

    Here's another fall-inspired recipe that is bound to become your favorite.

    I don't mean to brag (or maybe I do, just a little bit), but I know a thing or two about making the BEST Chili. Back when I was a carnivore, my very first Chili won a cook-off for me as well as for other people who made the recipe for their cook-offs.

    Since then, my original Chili recipe served me as a basis to create a successful spin-offs like my White Chili and Mushroom Chili.

    I love going an unconventional route and incorporate the ingredients that are quite unusual in chilies.

    This Vegan Butternut Squash Chili is not an exception.

    If you're looking for vegan recipes for butternut squash, you're in the right place.

    Jump to:
    • Here's Why This Recipe Works
    • Ingredients
    • Instructions
    • Chef's Tip
    • Frequently Asked Questions
    • Recipe Variations
    • Serving Suggestions
    • Storage Instructions
    • Similar Recipes
    • Recipe
    A bowl of vegan butternut squash soup on a white table with a grey napkin beside it

    Here's Why This Recipe Works

    • inspired by a cook-off winner. I always adapt my chilis to my original award-winning recipe and the result never disappoints;
    • so easy.  Just throw everything in the slow cooker and walk away;
    • healthy. This gluten-free Butternut Squash Chili is loaded with good for you ingredients. One serving of butternut squash is packed with Vitamin A and Vitamin C. It's a good source of Fiber and potassium that is beneficial for the blood pressure; Not to mention the beans. They're an excellent source of plant-based protein.

    Ingredients

    Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

    Ingredients for the vegan butternut squash chili
    Butternut Squash Chili ingredients: onion, garlic, celery, bell pepper, butternut squash, crushed tomatoes, tomato paste, thyme, Pinto beans, chickpeas (not pictured), olive oil, walnuts, cumin, smoked paprika, cayenne pepper, water

    Ingredients Notes

    • beans. I used Pinto beans and Chickpeas because that's what I had in my pantry. Black beans are a great alternative to Pinto beans. If you use them, make sure to rinse them really well;
    • walnuts. I actually took this idea from a very popular Georgian soup called Kharcho where ground walnuts are one of the key ingredients. Walnuts act as a thickener in a chili making it richer and heartier. They add a wonderful texture to them. Plus, walnuts are an excellent source of antioxidants and Omega-3 fatty acids;
    • smoked paprika. Is a must in Chili recipes. It adds a hint of smoky flavor and makes this vegan Chili cozy and delicious.

    Instructions

    1. Peel and cut the butternut squash. If you're using a whole squash, lay it flat on the cutting board and cut it in half. Then, cut each piece in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small cubes.
    Chopped butternut squash on a white cutting board
    1. Sauté the onion, bell pepper and celery. There are actually 2 options on how to proceed.

    Option #1. If you have an extra 10 minutes, you can first sauté the veggies. This will boost the flavor of Butternut Squash Chili even more. To do that, heat olive oil in a large skillet and over a medium heat. Add onion, bell pepper and celery and sauté stirring occasionally until the veggies have softened, about 7 minutes. After that, transfer the vegetables into a slow cooker.

    Option #2. If you don't have time, it's perfectly fine and your Chili will still be delicious. Just pile fresh onion, bell pepper and celery along with the olive oil in a bowl of the crockpot.

    Minced onion, carrot and celery in a slow cookier
    1. Add the rest of the ingredients. Add cubed butternut squash, all beans, ground walnuts, tomato paste, crushed tomatoes, garlic, thyme, smoked paprika, cayenne pepper, water and salt. Note, that ground walnuts are not a mandatory ingredient, it's used for texture, extra protein and good fats.
    Butternut squash, onion, bell pepper and the rest of the ingredients in a bowl of a slow cooker
    1. Cook. Give everything a good stir, cover the slow cooker with a lid and cook a vegan Butternut Squash Chili for 3 hours on high or 5 hours on low.
    All ingredients for the squash chili in a bowl of a crockpot
    1. Puree the chili. First I recommend to taste the soup and see if needs more salt or pepper. Next, I like to puree the Chili, it gives it a thicker, nicer texture. You can do it in 2 ways. If you have an immersion blender (I use this blender), use it to puree the soup for about 30 seconds. You don't want to puree everything, just a little bit, so that the consistency was to your liking. Alternatively, you can measure out about 2 cups of cooked Chili, add it to a standing blender, puree it there until it's creamy and then add back into a slow cooker with the rest of the soup.
    2. Serve. Your vegetarian Butternut Squash Chili is ready. Divide it among serving bowls, top with any of your favorite toppings and enjoy.
    Pureeing the butternut squash chili

    Chef's Tip

    When picking butternut squash, pick a firm one with a solid beige color. Avoid a wrinkly squash or with the soft spots. Also, make sure the squash doesn't have any cuts. Some scratches are fine though.

    To save some time, you can purchase a pre-chopped butternut squash. You can buy it in most grocery stores.

    Frequently Asked Questions

    How to make Chili less spicy?

    If your Chili is one the spicy side, simply add a good dollop of vegan sour cream or yogurt to cut through the spiciness.
    Adding more toppings like the ones I suggested above, will help too.

    Do you need to peel butternut squash for soup?

    Unpeeled butternut squash makes more sense in recipes where a whole squash is used. For soups and chilis and I recommend to peel the skin. The skin on butternut squash is chewy and tough. Since we chop the squash into small pieces, peeling it will ensure that they will cook evenly and there're won't be any tough chunks of skin on each piece.

    Can I make this soup with roasted Butternut Sqush?

    Absolutely. Since the squash is already cooked, I recommend adding it in the final 30 minutes of cooking.

    What kind of beans should I use in Chili?

    Any beans that you have in your pantry. To be specific, butternut squash pairs wonderfully with the garbanzo beans, black beans, pinto beans or kidney beans. Make sure to drain and rinse them well before combining with the rest of the ingredients.

    Can i substitute butternut squash in chili?

    Yes! Squash is responsible for adding sweetness to the soup. In addition, it has a firm flesh and bright orange color. All of these qualities have 2 other vegetables that can be easily be substituted for Butternut Squash. These are pumpkin and sweet potatoes.

    Thick vegetable chili in a crokpot

    Recipe Variations

    Mushrooms. I love adding mushrooms to my Chilis. If ground, they have a "meaty" texture and taste absolutely amazing in thick soups like Slow Cooker Butternut Squash Chili. You can use Portobello mushrooms. Or, if you can get dried Porcini mushrooms, wash them and soak in water for 30 minutes. Then, you can add Porcini to a soup and use the mushroom soaking water as your "broth" for Chili.

    Spices. If you want to boost the flavor of this Squash Chili even more, I recommend adding the following spices:

    • ½ tablespoon chili powder;
    • 1 teaspoon dried oregano;
    • ½ teaspoon cumin

    Serving Suggestions

    Chili Soup is usually served with a variety of toppings. Here are some of my favorite options:

    • avocado - simply dice it and sprinkle it on top of Chili;
    • tortilla Chips (these are great)
    • vegan Sour Cream;
    • diced Tomatoes;
    • green Olives;
    • capers;
    • fresh cilantro;
    • chopped green onion
    • red pepper flakes
    • vegan Mozzarella or Parmesan cheese

    And of course, no Chili is complete without homemade Cornbread.

    In addition, if your butternut squash chili is thick enough, you can serve it on top of anything. Think polenta, steamed rice, pasta, or even mashed potatoes.

    Butternut Squash Chili with walnuts in 2 bowls on a white table

    Storage Instructions

    This slow cooker butternut squash Chili should be stored in the refrigerator in an airtight container. That way it will keep for 3 to 4 days. When ready to serve, reheat Chili in a microwave or in a saucepan.

    This Butternut Squash And Bean Chili can easily be frozen too. To maintain the flavors, I recommend doing so within 2 hours of cooking. Reserve the portion of a soup that you're planning to freeze and let it cool.

    Distribute Chili among freezer-friendly zipper bags and lay them flat in the freezer in one layer.

    For fast thawing, place a bag of frozen chili in cold water. Make sure the bag doesn't have holes. Wait until Chili thawed completely. Then, add it to a small pot and simmer for about 5 minutes.

    A spoon in a bowl with vegan squash chili

    If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

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    For a quick overview of the recipe, please check out my Butternut Squash Bean Chili Web-story.

     

    Recipe

    Slow Cooker Chili in a bowl topped with avocado, sour cream and cilantro

    Vegan Butternut Squash Chili

    Easy Slow-Cooker Vegan Butternut Squash Chili Recipe. Minimal prep work and bursting with flavor, this healthy chili is so delicious you’ll forget it’s not meat.
    5 from 7 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 3 hours hours
    Total Time: 3 hours hours 10 minutes minutes
    Servings: 6
    Calories: 717kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    Ingredients

    • 1 ½ lb butternut squash
    • 2 tablespoon olive oil
    • 1 medium onion finely minced
    • 1 bell pepper any color, diced
    • 1 stalk celery finely chopped
    • 1 can (15 oz) pinto beans drained and rinsed
    • 1 can (15 oz) chickpeas drained and rinsed
    • 1 can (14.5 oz) crushed tomatoes
    • ½ can (3 oz) tomato paste
    • ½ c walnuts coarsely ground in a food processor or very finely chopped
    • 4 cloves garlic
    • 1 teaspoon fresh thyme finely chopped
    • 1 teaspoon smoked paprika
    • ¼ teaspoon cayenne pepper
    • 3 c water
    • ½ teaspoon salt

    Instructions

    Peel and cut the butternut squash

    • If you're using a whole squash, lay it flat on the cutting board and cut it in half. Then, cut each piece in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small cubes.

    Sauté the onion, bell pepper and celery

    • Option #1. If you have an extra 10 minutes, you can first sauté the veggies. This will boost the flavor of Butternut Squash Chili even more. To do that, heat olive oil in a large skillet and over a medium heat. Add onion, bell pepper and celery and sauté stirring occasionally until the veggies have softened, about 7 minutes. After that, transfer the vegetables into a slow cooker.
    • Option #2. If you don't have time, it's perfectly fine and your Chili will still be delicious. Just pile fresh onion, bell pepper and celery along with the olive oil in a bowl of the crockpot.

    Add the rest of the ingredients

    • Add cubed butternut squash, all beans, ground walnuts, tomato paste, crushed tomatoes, garlic, thyme, smoked paprika, cayenne pepper, water and salt. Note, that the ground walnuts are not a mandatory ingredient, it's used for texture, extra protein and good fats.

    Cook

    • Give everything a good stir, cover the slow cooker with a lid and cook Butternut Squash Chili for 3 hours on high or 5 hours on low.

    Puree the chili

    • First I recommend to taste the soup and see if needs more salt or pepper. Next, I like to puree the Chili. You can do it in 2 ways. If you have an immersion blender (I use this blender), use it to puree the soup for about 30 seconds. You don't want to puree everything, just a little bit, so that the consistency was to your liking. Alternatively, you can measure out about 2 cups of cooked Chili, add it to a standing blender, puree it there until it's creamy and then add back into a slow cooker with the rest of the soup.

    Serve

    • Your vegetarian Butternut Squash Chili is ready. Divide it among serving bowls, top with any of your favorite toppings and enjoy.

    Equipment

    • Slow cooker
    • Immersion blender

    Notes

    Butternut Squash. When picking butternut squash, pick a firm one with a solid beige color. Avoid a wrinkly squash or with the soft spots. Also, make sure the squash doesn't have any cuts. Some scratches are fine though.
    To save some time, you can purchase a pre-chopped butternut squash. You can buy it in most grocery stores.
    Spiciness. If your Chili is one the spicy side, simply add a good dollop of vegan sour cream or yogurt to cut through the spiciness.
    Adding more toppings like the ones I suggested above, will help too.
    Refrigeration. Refrigerate the leftovers of vegan Chili in the airtight container for 3 to 4 days. When ready to serve, reheat Chili in a microwave or in the saucepan.
    Freezing. This Butternut Squash And Bean Chili can easily be frozen too. To maintain the flavors, I recommend doing so within 2 hours of cooking. Reserve the portion of a soup that you're planning to freeze and let it cool. Distribute Chili among freezer friendly zipper bags and lay them flat in the freezer in one layer.
    Thawing. Place a bag of frozen chili in cold water. Make sure the bag doesn't have holes. Wait until Chili thawed completely. Then, add it to a small pot and simmer for about 5 minutes.

    Nutrition

    Calories: 717kcal | Carbohydrates: 114.1g | Protein: 35.4g | Fat: 16.3g | Saturated Fat: 1.7g | Sodium: 374mg | Potassium: 2295mg | Fiber: 30g | Sugar: 19.1g | Calcium: 268mg | Iron: 11mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Comments

    1. Carrie Robinson says

      November 15, 2021 at 3:53 pm

      5 stars
      Ooooooo... I could go for a bowl of this right now! It is such a chilly day here. 🙂

      Reply
    2. Roxana says

      November 15, 2021 at 3:49 pm

      5 stars
      Wow what a perfect timing for a great recipe. Love all the flavors and ingredients in it. Walnuts in a soup sounds good!

      Reply
    3. Tavo says

      November 15, 2021 at 3:31 pm

      5 stars
      I love the idea of a vegan chili! The recipe looks great, looking forward to giving it a try!

      Reply
    4. Tara says

      November 15, 2021 at 3:09 pm

      5 stars
      Such fantastic flavors in this vegan chili! I love the minimal prep and how you garnished the top. Yum!

      Reply
    5 from 7 votes (3 ratings without comment)

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