Go Back
Print

Butternut Squash & White Bean Chili

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 250
A hearty and flavorful vegan chili combining roasted butternut squash, white beans, and warming spices, perfect for cozy meals.

Ingredients

Spices and Flavorings

  • 1/4 cup nutritional yeast (toasted)
  • 2 tablespoons avocado oil (or other high-heat oil)
  • 1 yellow onion diced yellow onion
  • 1/2 bunch chopped cilantro (stems and leaves divided)
  • 1 red bell pepper diced red bell pepper
  • 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

Instructions 

  • Toast the nutritional yeast in a large pot over medium heat for 3-5 minutes until fragrant, then set aside.
  • Sauté the onion in oil for 3 minutes, then add cilantro stems, bell pepper, jalapeños, cumin, paprika, and toasted yeast; cook for another 3 minutes.
  • Add beans, squash, and broth; bring to a boil, then simmer for 20-25 minutes, stirring occasionally.
  • Season with salt and pepper, then serve garnished with chopped cilantro.

Notes

This chili keeps well in the fridge for up to 5 days or can be frozen for up to two months.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Chili