Butternut Squash & White Bean Chili Recipe
A hearty and flavorful Butternut Squash & White Bean Chili that combines creamy navy beans with sweet butternut squash and a blend of smoky spices. This vegan chili is enriched with toasted nutritional yeast for a savory depth and fresh cilantro for brightness, making it a perfect wholesome meal for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Chili Ingredients
- 1/4 cup nutritional yeast
- 2 tablespoons avocado oil (or other high-heat oil)
- 1 yellow onion, diced
- 1/2 bunch cilantro, stems and leaves separated and chopped
- 1 red bell pepper, diced
- 2 large jalapeños, deseeded and finely diced
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups cooked navy beans, 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, to taste
Instructions
- Toast the Nutritional Yeast: Warm a large pot over medium heat, then add the nutritional yeast. Stir frequently and toast it for 3 to 5 minutes until it darkens in color and emits a fragrant, nutty aroma. Remove from the pot and set aside while keeping the pot on the heat.
- Sauté Aromatics: Add the avocado oil to the pot and warm it. Add the diced onion and sauté for about 3 minutes until translucent and slightly browned. Then add the cilantro stems, diced red bell pepper, diced jalapeños, ground cumin, smoked paprika, and the toasted nutritional yeast to the pot. Continue sautéing everything together for an additional 3 minutes to meld the flavors.
- Simmer the Chili: Pour in the cooked navy beans, diced butternut squash, and vegan broth. Bring the mixture to a rapid boil over high heat, then immediately reduce to medium heat to let it simmer gently. Cook uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking and to help soften the squash and beans while concentrating the flavors.
- Season and Serve: Once the chili has thickened and the squash is tender, remove the pot from heat. Season with salt and black pepper to your preference. Ladle the chili into bowls and garnish with the reserved chopped cilantro leaves. Add any additional preferred toppings such as avocado slices or vegan sour cream. Store leftovers in the refrigerator for up to 5 days or freeze for up to two months.
Notes
- Toasting the nutritional yeast is optional but recommended for a richer flavor.
- If you prefer less heat, reduce the amount of jalapeños or omit the seeds entirely.
- Use vegetable broth if vegan chicken broth is unavailable.
- This chili can be reheated gently on the stovetop or in a microwave.
- Consider serving with warm tortilla chips or over brown rice for a complete meal.
