As the fall weather begins to set in, so do my cravings for soup or stew! Nothing beats winding down with a hearty, healthy, and warming bowl of Maple Roasted Butternut Squash Chili with Cornbread for dinner. It’s a great end-of-the-week meal to create with fresh vegetables, beans, herbs, and condiments left from cooking all week. Butternut squash chili is one of my favorite chili recipes because you get the blend of sweet and spicy flavors meshed together in every spoonful. It makes a great vegan chili if you top it with non-dairy cheese and sour cream.
How do you make vegan roasted butternut squash chili?
Making vegan chili is super easy – just cut out the meat! Combine a bunch of your favorite seasonal vegetables in a pot, along with tomato sauce and chili seasonings, and you have chili. To keep it vegan, finish it off with plant-based chili toppings.
Most Recent Fall Recipes from Chef Cindy:
- Sweet Pea Crostini With Mint Gremolata
- Spring Asparagus & Pea Salad with Quinoa and Fresh Herbs
- Celery Root, Carrot & Broccoli Slaw with Avocado Dressing
- Air Fryer Simple Sunchoke Chips Recipe
- Roasted Sunchokes with Lemon & Thyme
As the fall weather begins to set in, so do my cravings for soup or stew! Nothing beats winding down with a hearty, healthy, and warming bowl of Vegan Maple Roasted Butternut Squash Chili with Cornbread for dinner. It’s a great end-of-the-week meal!
Roasted Butternut Squash:
1 butternut squash, peeled, seeded & cubed (approximately 6 cups)
2 tbsp olive oil
1 tbsp maple syrup
½ tsp sea salt
1 tbsp olive oil
1 onion, chopped
1 green pepper, diced
1 red pepper, diced
1 celery stick, diced
2 garlic cloves, minced
1 tsp salt
1 container pinto beans (or black beans, kidney beans)
2 cups tomato puree (strained tomatoes) – start with 2 cups and add more if desired
1 28 oz can crushed tomatoes
2 tbsp chili powder
1 tsp smoked paprika
1 tsp cilantro seasoning
½ tsp oregano
1 jalapeño, chopped
vegan sour cream
½ bunch fresh cilantro, chopped
1 ¼ cups all-purpose flour
1 cup yellow cornmeal
⅔ cup granulated sugar
1 tsp salt
1 tbsp baking powder
1 ¼ cup unsweetened almond milk
⅓ cup canola oil
- Pre-heat oven to 350°.
- Prepare butternut squash by peeling & cutting into cubes.
- Mix in a bowl with 2 tablespoon olive oil, maple syrup, and 1 teaspoon sea salt. Place on a parchment-lined baking sheet and bake for 30 minutes or until tender but firm.
- While roasting, prep the onions, peppers, celery, scallions, garlic, and cilantro. Drain beans.
- Heat a Dutch Oven or large pot. Add 1 tablespoon olive oil. Add onions and cook for 5 minutes, stirring occasionally. Stir in green and red peppers, celery, and garlic and cook for an additional 10 minutes. Season salt and freshly ground pepper.
- Add beans, tomato puree, and crushed tomatoes. Stir in – chili powder, dried cilantro, and 1 teaspoon fresh jalapeño. Gently stir in Maple Roasted Butternut Squash and let flavors blend while cooking for 15 minutes. Squeeze in lime juice. Season with salt & pepper to taste.
- Make cornbread – see link below for directions.
- If additional heat is desired, add more jalapeño. Serve in bowls topped with cheese, scallions, sour cream, fresh cilantro, and a side of cornbread.
All chili topping ingredients in this recipe are vegan but optional.
Directions for cornbread: See The Best Vegan Cornbread by Nora Cooks
Keywords: vegan butternut squash chili, vegan chili, butternut squash chili