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Maple Roasted Butternut Chili in bowl with toppings and cornbread

Maple Roasted Butternut Squash Chili with Cornbread

  • Author: Chef Cindy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Cooked
  • Cuisine: Healthy
  • Diet: Vegan


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

1/2 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

1/2 tsp oregano

1 jalapeño, chopped  

1 lime

Chili Toppings:

vegan cheese

2 scallions

vegan sour cream

1/2 bunch fresh cilantro, chopped

Cornbread Ingredients:

1 1/4 cups all-purpose flour

1 cup yellow cornmeal

2/3 cup granulated sugar

1 tsp salt

1 tbsp baking powder

1 1/4 cup unsweetened almond milk

1/3 cup canola oil


  1. Pre-heat oven to 350°.
  2. Prepare butternut squash by peeling & cutting into cubes. 
  3. Mix in a bowl with 2 tbsp 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.
  4. While roasting, prep the onions, peppers,  celery, scallions, garlic, and cilantro. Drain beans.
  5.  Heat a Dutch Oven or large pot. Add 1 tbsp 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.
  6. Add beans, tomato puree, and crushed tomatoes. Stir in – chili powder, dried cilantro, and 1 tsp 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.
  7. Make cornbread – see link below for directions.
  8. 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