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I got this Butternut Squash Chili Recipe from Pinterest and Veganize it! A special thanks to for the original recipe. The mixture of spices in the recipe is so perfect and adds the cold weather spices that we love with butternut squash! This is definitely a keeper!

butternut squash chili

2 tbsp olive oil
1 onion diced
7 cloves of garlic
1 tsp sugar
1 tbsp chili powder
1 tsp cinnamon
2 tsp oregano
1 tbsp cumin
2 tsp ground coriander
1 package of Yves Original Veggie Ground Round (picture inset)
1 tbsp coconut oil
3 tbsp tomato paste
2 green bell peppers chopped
1 can of tomatoes (28 oz)
2 cups of vegetable stock
1 can of black beans, drained
1 medium butternut squash cut into 1/2 inch cubes
salt and pepper to taste

In a large saucepan, heat the oil, add onion and garlic until fragrant, 30 seconds. Add sugar and all spices, stir and combine.

Add veggie ground and stir. Add coconut oil, salt and pepper to taste. Add tomato paste and stir and combine.
Add bell peppers, tomatoes and broth.

Stir. Simmer for about 20 minutes. Add beans and squash, simmer for another 15 minutes or so until squash is just tender (this will keep cooking so make sure that your get to a point where the squash will keep its shape and texture when ready to eat).

Remove from heat. I like to keep this vegan but you can add cheddar if you would like. It doesn’t need it trust me.

I served to the family with guacamole and chips and my daughter had no idea that it wasn’t beef. (she is usually the first to complain when I do vegan dishes fo the family!)