This three-bean vegan butternut squash chili is sweet, slightly spicy, and deeply satisfying. The heat comes from minced jalapeño and warming spices, while sweetness comes from butternut squash, fennel, onion, and roasted red peppers.
The recipe is easily adapted for omnivores — see the optional variation in the notes. It yields about 10 servings, making it ideal for gatherings, and leftovers freeze well.
Method Overview
- Peel and cube the butternut squash; simmer in vegetable broth until tender.
- Sauté onion, mushrooms, fennel, and jalapeño; add spices and tomato paste.
- Blend or mash a portion of the cooked squash to thicken the chili.
- Combine the squash, sautéed vegetables, and beans; heat through.
- Garnish with roasted red peppers and cilantro when serving.
I developed this recipe thanks to generous neighbors who shared a bounty of squash. It captures fall flavors with a balance of sweetness, spice, and savory depth from mushrooms and tomato paste.
Vegan Butternut Squash Chili
Equipment
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soup pot
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skillet
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blender or potato masher
Ingredients
- 1 medium butternut squash, cubed (about 10 cups)
- 6 cups vegetable broth, low sodium
- 1 small fennel bulb
- 2 Tablespoons olive oil
- 1 large yellow onion, diced
- 10 ounces white beech mushrooms (or other mushrooms), diced
- 1 jalapeño pepper, minced
- 1-1/2 teaspoons cumin
- 1-1/2 teaspoons chili powder
- 1-1/2 teaspoons ancho chili powder
- 1-1/2 teaspoons paprika
- 1 teaspoon Himalayan sea salt
- 3 Tablespoons tomato paste
- 1 (15-ounce) can unsalted butter beans (baby limas), rinsed
- 1 (15-ounce) can unsalted black beans, rinsed
- 1 (15-ounce) can unsalted red kidney beans, rinsed
- 4 roasted red peppers, diced, for garnish
- Cilantro, for garnish
Instructions
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Peel the butternut squash, scoop out the seeds, and cut into 1-inch cubes. Place cubes in a large soup pot with the vegetable broth. Partially cover and bring to a gentle simmer; cook until the squash is fork-tender, stirring occasionally.
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Prepare the fennel bulb: trim the stems and a bit from the base, remove any tough outer layers, and slice the bulb thinly. Save fronds for another use if desired.
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Heat the oil in a large skillet over medium-high with a bit of onion. When it sizzles, add the remaining onion and diced mushrooms; cook, stirring often, about 5 minutes until softened.
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Add the sliced fennel and minced jalapeño to the skillet and cook, stirring, for a few more minutes.
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Stir in the spices, salt, and tomato paste; cook for about 30 seconds to bloom the flavors.
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When the squash is tender, remove about 4 cups and blend or mash until smooth. Return the mashed squash to the soup pot to thicken the broth.
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Add the cooked vegetables and rinsed beans to the pot, stir to combine, and heat everything through. Adjust seasoning if needed.
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Serve topped with diced roasted red peppers and fresh cilantro.
Notes
- For a creamier finish, dollop each bowl with coconut or almond milk yogurt before garnishing.
- Alternatively, top with a spoonful of a creamy dill sauce for extra brightness.
- This chili often tastes better the next day after the flavors meld.
Optional Omnivore Variation – After combining all ingredients, ladle an omnivore portion into a separate pot and stir in cooked, drained ground beef or turkey. Heat through and serve with the same garnishes.
Nutrition
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Carbohydrates: 36.7g
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Protein: 10.3g
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Fat: 3.8g
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Fiber: 12g
This recipe can be prepared oil-free by using a water-sauté method instead of oil.
I enjoy Bunapi white beech mushrooms for their mild flavor and easy prep: trim a thin slice from the base and separate into small clusters.
Chili Powder vs Ancho Chili Powder
Ancho chili powder is ground from dried ripe poblano peppers and has a mild heat with smoky, fruity notes. Chili powder is typically a blend of ground chiles and seasonings such as cumin, garlic, and onion powder, offering a different, often more complex flavor profile.
If you enjoy this chili, you might also like other warming squash-based soups and stews that highlight autumn produce.