Butternut Squash & White Bean Chili (Vegan)

GFGluten FreeGRGrain FreeNFNut FreeOFOil FreeVVegan

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This Butternut Squash & White Bean Chili is cozy, hearty, and made from only 10 plant-based ingredients! A yummy Vegan & Gluten-Free entree for chilly days.

This Butternut Squash & White Bean Chili is a twist on a classic Chili, but will still leave you feeling full and satisfied! Plus, it’s made with only 10 plant-based ingredients and just over 30 minutes to cook. 

ingredients for butternut squash & white bean chili on wood serving tray

Have you had White Bean Chili before? Typically I steer towards tomato-based varieties, but this recipe has me thinking I need to change that. I love Chili because it’s thickhearty, and has great depth of flavor, typically from tomatoes and spices.

Well, this Butternut Squash & White Bean Chili still ticks all of those boxes, and then some! It’s creamy from the use of Butternut Squash and White Beans, plus it has amazing, deep flavor thanks to toasted Nutritional Yeast, Smoked Paprika, and Cilantro.

creamy butternut squash & white bean chili in large pot with wooden spoon

I mean, can you see that creamy factor? It takes this Chili to the next. level. I honestly love to eat a big bowl of this on its own, but it would also be great with some fluffy Brown Rice or some Crusty Bread for dipping.

Whether you serve it for a quick and easy dinner, make it for Meal Prep, or prepare it for Game Day, this Butternut Squash & White Bean Chili is sure to be a hit! It’s smokycreamy, and will leave your tummy feeling extra happy, but won’t weigh you down.

two white bowls of butternut squash & white bean chili on wood serving tray with fresh cilantro and cornbread

A Few Final Thoughts:

  • I used Navy Beans for this recipe, but another variety of White Bean will work as well, like Great Northern or Cannellini. If you’re in a pinch, you could also use Pinto Beans or Black Beans!
  • This Chili is mild in spice as we are de-seeding the Jalapeños. If you’d like things to have more of a kick, leave a few of the seeds in and cook them into the Chili.
  • All things in life are better with Cornbread, but Chili is especially better. Why not give my Easy Vegan Cornbread a try?

white bowl filled with butternut squash & white bean chili on black striped towel, served with cornbread and fresh cilantro

If you’re looking for more cozy recipes, you’ll also love this Slow Cooker Bean & Quinoa Chili and this Smoky Black Eyed Pea Soup!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Butternut Squash & White Bean Chili

This Butternut Squash & White Bean Chili is cozy, hearty, and made from only 10 plant-based ingredients! A yummy Vegan & Gluten-Free entree for chilly days.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 minutes
  • Yield: 4-5 Servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • ¼ cup Nutritional Yeast
  • 1 medium Yellow Onion, diced
  • ½ bunch Cilantro, stems and leaves divided
  • 1 Red Bell Pepper, diced
  • 2 large Jalapeños, deseeded and finely diced
  • ½ tsp Cumin
  • 1 tsp Smoked Paprika
  • 4 cups Navy Beans, cooked and rinsed
  • 3 ½ cups Butternut Squash, diced into ¼” cubes
  • 3 ½  cups Vegan “Chicken” Stock, divided (¼ cup)
  • Salt and Black Pepper, to taste

Instructions

  1. First, toast the Nutritional Yeast. Add the flakes to a large non-stick pot and cook over Medium Heat for 3-5 minutes, stirring frequently. The flakes will darken, become fragrant, and start to “smoke” when they are toasted.
  2. Next, add the diced Onion and chopped Cilantro stems to the pot along with 1/4 cup of the Vegan Chicken Stock. Reduce the heat to Medium-Low, and sauté the Onion and Cilantro until translucent, about 3-5 minutes.
  3. Then, add the Bell Pepper, Jalapeño, Cumin, and Smoked Paprika to the pot along with another small splash of Stock. Sauté for an additional 1-2 minutes.
  4. Finally, add the Beans, cubed Butternut Squash, and the remainder of the Vegan Stock to the Pot; bring everything to a boil over high heat, and then reduce the heat and simmer for 20-25 minutes, stirring every few minutes to help break down the Squash and make things nice and creamy. Add Salt and Black Pepper to taste, then divide into bowls, top with fresh Cilantro, and serve warm.
  5. Leftovers will keep in the fridge for up to one week, or can be frozen for up to two months.

Notes

  • Navy Beans may be substituted for Cannellini Beans or Great Northern Beans
  • Vegan “Chicken” Stock may be substituted for Vegetable Broth
  • If you’d like this Chili to be spicy, keep some of the Jalapeño seeds in there!

Keywords: White Chili, White Bean Chili, Dairy-Free Chili, Vegan Chili

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This Butternut Squash & White Bean Chili is cozy, hearty, and made from only 10 plant-based ingredients! A yummy Vegan & Gluten-Free entree for chilly days. #whitebeanchili #veganchili #butternutsquash #vegan #plantbased #glutenfree #mealprep | frommybowl.com

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. This was SOOOO good! Thanks so much for the recipe- made exactly as directed, but I forgot the cumin when cooking- and it was just amazing! My husband loved it too, and I can’t wait to eat the leftovers the next few days. Thank you!

  2. Made this chili yesterday with a leftover butternut squash from Thanksgiving and OMG it was SO good. I used 2 cans of white kidney beans (that’s all I could find) and it turned out amazing. If you’re worried about it being too spicy trust me it’s not at all. The jalapeño just adds a nice flavor and the toasted nutritional yeast is a MUST!!! Thanks for sharing this amazing recipe!!

  3. Love this recipe! At first I was worried it was too chunky but once the squash started to break down it turned out nice and creamy and absolutely delicious!

  4. I just made this for dinner tonight, and it turned out great! I used great northern beans instead of navy beans, and decided to keep some of the jalapeño seeds in for some spice, but otherwise I followed the recipe as written. I was worried that this wouldn’t be a very flavorful chili, since the only spices are a small amount of cumin and smoked paprika, but I was totally wrong! The flavor was great! And also the texture turned out great too, I had no problem getting it nice and thick just by crushing some of the squash and beans with the back of the spoon as I stirred. Overall, this recipe is a 10/10! I think I like this even more than my favorite tomato-based chili recipe. I will definitely be making this recipe again!!

    1. It’s a bit different of an approach but you could likely get away with using it! The squash itself might not need as long to cook as butternut squash.

  5. Love this recipe! Do you think I could use delicata squash instead? I currently have delicata, not butternut.

    1. You could swap out the type of squash, it would be a little bit different of an approach and we haven’t tried it with others but totally doable. Let us know how it works out for you if you try it!

  6. Fabulous soup! Loved it more each time I warmed it. It became so creamy. Such a great blend of flavors. The cilantro added another layer too! Thank you!

  7. This soup is delicious! I hate cutting butternut squash so I cooked it whole in oven (make sure you poke) and then scooped it out and used in recipe as written. Yum!

    1. We don’t have nutritional info on our recipes but should you ever need to calculate that for a recipe of ours (or even someone elses) there are calculators available online that can help!

  8. N ew to vegan cooking and trying to lose some pounds And this recipe fits the bill. I don’t know the calories but
    It’s clearly a clean meal. I added chili powder . Served it with a salad … thank you !!

  9. I’ve made this recipe multiple times now, and my family just loves it. We add a dollop of sour cream and chopped cilantro to the bowl, and it’s delicious! Thanks for the recipe!

  10. So, how much of the beans do you use (dry) to end up with 4 cups cooked? Unfortunately, this is my first attempt at a vegan recipe and I now have 4 cups of uncooked navy beans simmering. I guess I will have enough to feed an army. ????

  11. A great basic recipe you can easily modify for what you have on hand or to your taste. I would definitely serve this to guests, with a variety of garnishes they could add. I just did 1 jalapeño with seeds in, didn’t have 3.5 cups of butternut squash so added regular potatoes to make up difference. Browned up the onions and peppers to just about crispy on the onions, added garbanzo beans with the white beans because I had some left over from making hummus, thought about adding black beans because I just made them but didn’t. Put it all in the Instant Pot. When done it was still a bit liquidy so I added some brown rice, because I didn’t want to get the blender out to blend part of the soup to thicken it up. Garnish how ever you want. Yum yum!

  12. This was delicious! I blended it a little bit with my immersion blender (but not all of it so it was still chunky) and that made it even creamier!

  13. This looks so good! I love that this squash soup has beans! Sometimes the ones without a protein aren’t as filling!

  14. I don’t understand the bean measurement. Do you cook four cups of dry beans and use what you get or use four cups of cooked beans?
    BTW, I read on line that chipotle pepper powder is a good substitute for smoky paprika except it will be hotter.

  15. Do you measure the dry navy beans and then cook them before using them in the chili? Or do you use canned or precooked beans and then rinse and add to the chili. This bit in many recipes always leaves me headscratching because it is so vague. Cooking 4 cups of navy beans and then adding them to your pot will feed an ARMY!, so I am leaning towards 4 cups of cooked and rinsed beans … not 4 cups of beans COMMA cooked and rinsed. Call me a Grammar Nazi … put punctuation IS important!!