Last Updated on October 1, 2024 by Christin Gillespie

This Vegan Butternut Squash & White Bean Chili recipe is a healthy & creamy twist on the classic. Hearty butternut squash, protein-rich white beans, and wholesome veggies, get cooked in smoky spices, as well as cheesy nutritional yeast. Serve with diced avocado and fresh cilantro, for a cozy weeknight dinner!

Have you ever had white bean chili before? Correction, have you ever had butternut squash chili before? If not, today is your lucky day, because we’re making a butternut squash chili with white beans recipe that will blow you away!

Unlike the typical chili recipes that are tomato based, this vegan recipe doesn’t feature any tomatoes. But not to fear, because this creation still encompasses all the cozy flavors found in the classic chili.

We start out by sautéing some veggies, then we incorporate the spices to add some smokey flavor, as well as some nutritional yeast to make it super creamy + cheesy. I know it sounds a bit strange, but trust me on this, adding nutritional yeast to this chili recipe takes it up a notch.

And with all of my chili recipes, it’s an absolute must to blend a portion of it! I’m telling you, even though this part is optional, I highly recommend it, as it’s probably the most under-rated thing in my opinion.

This healthy & creamy vegan chili recipe will be your new go-to this season!

Why You’ll Love This Healthy Vegan Chili Recipe

• Quick & Easy: This vegan chili recipe comes together in about 30 minutes & requires one-pot.
• A Delicious Twist on the Classic: Even though this recipe doesn’t include the typical chili ingredients, this recipe will still have you feeling satisfied.
• Great for Meal Prep: This Vegan Butternut Squash & White Bean Chili stores well in the fridge, making it a perfect healthy recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic White Beans: The beans are the staple for this white bean chili and they’re full of healthy fats + plant-based protein. I used organic cannellini beans, but you can certainly use any variety of organic white beans that you have on hand.
• Organic Butternut Squash: The star of the vegan butternut squash chili! You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash!
• Organic Onion: A staple for any chili! I used a medium yellow onion, but use what you have on hand!
• Organic Red & Green Bell Pepper: Adds a pop of color, while boosting the nutritional content.
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
• Organic Spices: Smoked paprika, ground cumin, nutritional yeast, sea salt, and black pepper, are used to season this vegan chili recipe. 
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. If you don’t have avocado oil, just add a splash of filtered water or vegetable broth while cooking the vegetables.
• Organic Avocado: For topping of course! Dice it, slice it, or mash it. I personally like to slice and chill the avocado in the fridge, because the chilled avocado will cool the hot chili down. 
• Organic Cilantro: Not only for topping, but we’ll be adding in some fresh cilantro as the chili cooks. Fresh cilantro adds brightness & that authentic chili flavor that you can’t beat!

How To Make

1. Sauté the Onion & Garlic. In a large pot, heat the avocado oil on medium-high heat. Add the chopped onion and minced garlic. Cook for 2 – 3 minutes. 
2. Sauté the Bell Peppers. Add the diced bell peppers and cook for 2 – 3 minutes. 
3. Stir in the Spices. Add in the spices, nutritional yeast, as well as the fresh cilantro, and cook for 2 – 3 more minutes. If the pot is drying out, add a bit more water as needed.
4. Add Remaining Ingredients. Add the cubed butternut squash, white beans, and vegetable broth or spring water, and bring to a light boil, string everything together. 
5. Cook. Reduce the heat to medium-low and let cook for 20 minutes uncovered, stirring every 10 minutes or so, until the butternut squash cubes are tender. 
6. Blend. Once the butternut squash is soft, and 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. 
7. Serve. Serve as is or top it off with some chilled avocado & fresh cilantro. Enjoy!

Tips for Making this Healthy Chili Recipe Perfectly

• Organic Beans: I used organic cannellini beans for this chili recipe, but another variety of white bean will work, such as great northern or navy beans. 
• Organic Vegetables: Use your favorite type of onion – red, yellow, or white & incorporate your preferred bell peppers – red, green, orange, and/or yellow.
• Blending Chili: Although this step is completely optional, I highly recommend it. Blending about a third of the chili takes this butternut squash chili to the next level. It creates the perfect amount of thickness and heartiness!  
• Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.  
• Organic Spices: Wanting to crank up the heat to your chili? Add some organic cayenne pepper or organic chipotle pepper. I would start with ¼ teaspoon & to use with caution, because it’s spicy! And if you’re feeling adventurous, swap the green bell pepper with fresh organic jalapeños.
• Organic Toppings: Don’t forget them! Top with your favorites. I love chilled diced avocado and fresh cilantro!

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the vegan butternut squash chili cool completely before transferring to air-tight glass containers. 

Fridge Storage. Transfer chili to an air-tight glass container & refrigerate for up to 4 days. 

Reheating. To reheat, simply transfer the chili to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Recipes You’ll Love

• Hearty Vegan Lentil Soup
• Vegan Butternut Squash Macaroni and Cheese
• Vegan Sweet Potato Black Bean Pumpkin Chili
• Butternut Squash Burrito Bowls

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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