Vegan Butternut Squash & Pinto Bean Chili

Last Updated on November 20, 2025 by Christin Gillespie

Vegan Butternut Squash & Pinto Bean Chili is the perfect healthy recipe to cozy up to on a fall or winter evening. It’s created with sweet butternut squash, protein-rich pinto beans, canned tomatoes, classic chili spices, and your go-to toppings. Enjoy this one-pot vegan chili recipe for an easy weeknight meal, or save it for hearty leftovers!

A big bowl of healthy vegan chili is a must during the colder months, and this one-pot recipe is one for the (recipe) books.

Butternut squash is definitely an underrated chili addition. Not only does it amp up the heartiness, but it also adds a natural sweetness, which complements the bold chili spices beautifully. Also, let’s not forget about the plant-based protein of pinto beans, another overlooked legume that is a nice change-up from the typical black beans.

This Vegan Butternut Squash & Pinto Bean Chili has been on repeat, and I cannot wait for you to try it! It’s great as is, but the toppings of chilled avocado, fresh cilantro, and lime slices take it up a notch. Toppings or not, I know this healthy vegan chili recipe will be a seasonal staple!

Why You’ll Love This Vegan Butternut Squash Chili Recipe

• The Perfect Cozy Weeknight Meal: A one-pot vegan chili that’s ready in about 40 minutes and requires minimal cleanup!
• A Satisfying Seasonal Twist: Thanks to the addition of butternut squash, it ups the heartiness without the need of any animal products.
• Leftovers Approved: This vegan butternut squash and pinto bean chili stores and reheats beautifully, so you can enjoy easy fall or winter dinners throughout the week.

Ingredients for Butternut Squash and Pinto Bean Chili

• Organic Onion: I used a medium yellow onion, but use what you have on hand.
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Seasonings: Chili powder, ground cumin, smoked paprika, dried oregano, sea salt, and black pepper.
• Organic Pinto Beans: Packed with plant-based protein and full of fiber to make this one-pot vegan chili recipe a satisfying meal.
• Organic Butternut Squash: The star of this healthy vegan chili recipe! I love organic honeynut squash, as it’s a tad smaller and sweeter, but regular butternut squash is just as delish.
• Organic No-Salt Added Tomatoes: Diced or crushed will work; just be sure to use a clean brand. I recommend Jovial Foods, as their tomatoes are free of additives and unnecessary ingredients.
• Organic Toppings: Ripe avocado, fresh cilantro, and lime slices are what I like to garnish with, but serve with your go-to’s!

How to Make Vegan Butternut Squash & Pinto Bean Chili

1. Sauté the Onion. In a large pot, heat a splash of water or avocado oil over medium heat. Add the chopped onion and sauté for 2–3 minutes. 
2. Stir in the Garlic & Seasonings. Sprinkle in the garlic and seasonings. Coat the onion and let the flavors meld for 2–3 more minutes. If the pot is drying out, add a splash of spring water.
3. Add the Remaining Ingredients. Stir the cubed butternut squash, pinto beans, tomatoes, and spring water. Bring to a light boil, string everything together. 
4. Cook. Reduce the heat to medium-low and let simmer for 20–25 minutes, uncovered, until the squash is tender. 
5. Blend. For extra-thick chili, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of chili and add it to a high-speed blender. Blend until smooth, then pour back into the pot and mix together. 
6. Serve. Serve with chilled avocado, fresh cilantro, lime slices, or whatever you like. Enjoy!

Tips to Nail This One-Pot Vegan Chili Recipe

• Organic Butternut Squash: I love organic honeynut squash, as it’s a tad smaller and sweeter, but regular butternut squash is just as delish.
• Blending Chili: Optional, but I highly recommend it. Blending a third of the chili creates the perfect amount of thickness and heartiness.
• Organic Toppings: Don’t forget them, and top with your favorites. I love chilled avocado, fresh cilantro, and lime slices, as they complements the hot chili perfectly!

Storing & Reheating Butternut Squash Chili

• Storing: Transfer the cooled chili to a container and refrigerate for up to 4 days. 
• Reheating: To reheat, transfer the chili to a large pot on the stovetop over medium heat, adding a little extra water, as needed, until warm.

More Healthy Vegan Chili Recipes You’ll Love

• Sweet Potato White Bean Chili
• Creamy Vegan Pumpkin Chickpea Chili
• Sweet Potato & Black Bean Quinoa Chili

If you make this Vegan Butternut Squash & Pinto Bean Chili or any other recipe on the blog, please leave a review and rating below! I love hearing from you, and it helps others learn more about the blog too. Don’t forget to follow on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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