Vegan Butternut Squash Bean Chili
A hearty, warming vegan chili that combines roasted butternut squash, black beans, and white beans in a deeply spiced tomato base. The squash adds natural sweetness and creamy texture when it breaks down during simmering, while chipotle and chili powders deliver smoky heat balanced by cumin and turmeric. This plant-based chili is substantial enough for meat-eaters and vegans alike, making it perfect for casual weeknight dinners, meal prep, or feeding a crowd. The spinach wilts in at the end for fresh color and nutrients. What sets this version apart is the dual-bean combination for protein complexity and the emphasis on spice layering—each powder plays a distinct role rather than melding into one flat heat. Serve with dairy-free yogurt, avocado, and vegan cheese for creamy toppings, or keep it simple with fresh cilantro and lime.
Ingredients
- 2 Tbs extra virgin olive oil
- 1 med onion, chopped
- 1 ½ lb butternut squash, cubed
- 7 clove garlic, smashed
- 1 bell pepper, chopped
- sea salt
- ½ tsp chipotle chili powdersmoked paprika plus cayenne0.5 + 0.25substitution
smoky heat without chipotle-specific flavor
- 1 Tbs chili powdersmoked paprika plus cayenne0.5 + 0.25substitution
smoky heat without chipotle-specific flavor
Full guide → - 1 tsp cumin
- 1 bay leaf
- 1 tsp turmeric
- 28 oz canned whole tomatoes, with juices
- 15 oz canned black beans, drained and rinsed
- 15 oz canned white beans, drained and rinsed
- 2 cup vegetable broth
- 5 oz baby spinach
- avocado, diced(optional)
- vegan shredded cheese(optional)
- dairy-free yogurt(optional)coconut creamsametopping alternativedairy-free
richer, less tangy
Instructions
- 1
Heat oil in a large pot over medium heat.
- 2
Add onion and cook for 3 minutes, then add squash, garlic, bell pepper, and salt. Cook, stirring, for 5 minutes.
- 3
Stir in chipotle chili powder, chili powder, cumin, and turmeric. Cook, stirring, for 1 minute.
- 4
Add bay leaf, tomatoes with their juices, black beans, white beans, and vegetable broth.
- 5
Bring to a boil, then lower heat and simmer covered for about 30 minutes or until squash is tender, checking often.
- 6
Add spinach, stir, and cook just until wilted.
- 7
Ladle into bowls and top with avocado, vegan cheese, and dairy-free yogurt as desired.
Tips
Check squash tenderness frequently during the final 15 minutes of simmering. It should break apart easily with a spoon but retain some structure. Overcooking dissolves it into mush, losing the textural contrast that makes this chili interesting.
Toast the spices in the dry pot for 30 seconds before adding the wet ingredients. This deepens their flavor compounds and prevents the powders from tasting raw or dusty in the finished chili.
Make a double batch and freeze half in portions. This chili tastes better the next day as flavors meld and actually improves over 2-3 days in the fridge, making it ideal meal prep.
Good to Know
Refrigerate in an airtight container for up to 4 days. The flavors deepen and improve over time.
Make the chili 1-2 days ahead and refrigerate. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding vegetable broth if it thickens.
Ladle into bowls and top with avocado, vegan cheese, and dairy-free yogurt. Serve with cornbread, rice, or warm tortillas. Garnish with fresh cilantro or green onions if desired.
Common Mistakes
Stir the chili frequently to prevent the bottom from scorching and spices from settling.
Don't skip rinsing the canned beans to reduce sodium and gas-producing compounds.
Add spinach only at the very end to preserve bright color and fresh texture—overcooking turns it gray and bitter.
Substitutions
Dairy-Free Swaps
General Alternatives
smoky heat without chipotle-specific flavor
FAQ
Can I make this chili in a slow cooker?
Yes. Sauté onion, squash, garlic, and pepper in the pot first, then add spices and cook for 1 minute. Transfer everything to a slow cooker with tomatoes, beans, and broth. Cook on low for 6-8 hours until squash is tender. Add spinach in the last 10 minutes.
What if I don't have both types of beans?
Use 3 cans of one bean variety for the same total protein and texture. Or substitute with lentils, chickpeas, or pinto beans. Adjust liquid slightly if using larger beans, which may need more broth to cook evenly.
How long does leftover chili keep in the freezer?
Properly stored in airtight containers or freezer bags, this chili keeps for up to 3 months. It actually tastes better when thawed because spices deepen further. Thaw overnight in the fridge and reheat gently on the stovetop, thinning with vegetable broth as needed.