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.

Course Main

Cuisine American

Keyword Dairy-Free Chili, vegan chili, White Bean Chili, White Chili

Method Stovetop

Prep Time 10

Cook Time 35

Total Time 45

Servings -5 Servings

Calories 416kcal

Author Caitlin Shoemaker

Ingredients

1/4 cup nutritional yeast
2 tablespoons avocado oil or other high-heat oil
1 yellow onion diced
1/2 bunch chopped cilantro stems and leaves divided
1 red bell pepper diced
2 large jalapeños deseeded and finely diced
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
4 cups navy beans cooked and rinsed
3 1/2 cups butternut squash diced into 1/2” cubes
3 1/2 cups vegan “chicken” broth or sub vegetable broth
Salt and black pepper to taste

US Customary - Metric

Instructions

Toast the Nutritional Yeast (Optional): For a deeper flavor I highly recommend toasting the nutritional yeast! Warm a large pot over medium heat and add the nutritional yeast. Stir frequently and toast for 3 to 5 minutes, until the yeast darkens in color and becomes fragrant. Remove from the pot and set aside; return the pot to the heat.
Aromatics: Warm the oil in the pot, then add the onion and sauté for 3 minutes, until translucent and beginning to brown. Add the cilantro stems, bell pepper, jalapeños, cumin, smoked paprika, and toasted nutritional yeast to the pot. Sauté for an additional 3 minutes.
Simmer: Add the beans, butternut squash, and broth to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20 to 25 minutes, stirring occasionally to help break things down and reduce sticking.
Serve: Remove from the heat and season the chili with additional salt and pepper to taste, as necessary. Divide the chili into serving bowls and garnish with the chopped cilantro leaves, plus any additional toppings as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.

Notes

Oil-Free: Sauté the onion and veggies in 1/4 cup water or vegetable broth instead of oil, adding more liquid to the pan as necessary if things start to stick

Nutrition