This hearty Vegan and Gluten-free chili is filled with sweet butternut squash, black beans and, bold flavors from the Mexican seasoning. A flavor-packed healthy meal is here to keep you warm all Fall and Winter. This meatless chili makes an excellent choice for meal prep. Freezes well. A one-pot meal ready under 30 minutes and tastes like it’s been simmered all day long.
Fall marks the beginning of lots of steamy hot foods on the table. You cannot go wrong with a bowl of piping hot chili on a super cold day. It’s the easiest healthy comfort meal that I can think of now. So we are rotating between this super yummy Instant Pot Vegan chili, Sweet Potato Quinoa Lentil Chili, Black-Eyed Peas Butternut Squash Chili, Vegan Beetroot Chili on our dinner table.
Butternut Squash Black Bean Chili – 1 Pot Meal For A Win!
If you are following me then you know how much I love one-pot meals. This means less time taken to cook, and fewer pots to clean. I love to use my Instant Pot for this reason. It’s literally dumping all ingredients in one pot and your work is done. No stirring, monitoring, or fearing that food will overflow. The dinner is pepped, done, and dusted in under 30 minutes with a wholesome meal for everyone to enjoy. I can’t stress enough how important it is to eat well and keep your immune high nowadays. Especially during this allergy season. Making chili for a meal is the best thing you can do for your family. It is a warm salad and a thick soup all in one!! Score!!! for the winter season, isn’t it?
Ingredients to make the best fall weather vegan chili
This butternut squash black bean chili is made with fairly easy to source ingredients, most of it sitting in your pantry and fridge right now. If you do not have any ingredients, be sure to check the substitute list for the best alternative.
Butternut Squash – I have used approx. 1” cubes of squash. You may choose to chop it at home or just buy a pre-cut box from the grocery store. Frozen squash cubes work well too.
Black Beans – You need cooked beans for this recipe. Raw beans won’t work in this recipe. Because the cooking time of beans is much longer than this chili. Either use canned beans or already boiled beans from scratch.
Red Lentil – It is totally optional to use lentil. But it’s my secret to get thick texture chili in a very short cooking time. Lentil is filled with nutrition, has a neutral taste and thickens the chili beautifully.
Tomatoes – I have used two types of tomatoes. A can of fire-roasted tomatoes because it lends a rustic smoky flavor to the chili. I use a can of crushed tomato as well. Tomato puree works well too. Do not use fresh tomatoes for this recipe. It won’t release flavors in the given amount of time.
Veggies – I have kept it simple by using just onion and celery which impart a lot of flavor to this chili. You may skip it if unavailable.
A lot of Garlic – Garlic is an amazing taste booster. The secret to release its maximum flavor is to saute it well before pressure cooking.
Vegetable stock – Instead of just using water I use low sodium veg stock or vegan better than bullion to add extra flavor to this chili.
Seasoning
Spices -The key to a great tasting chili is the seasoning. I was out of actual chili powder so quickly made my own blend using smoked paprika, red chili powder, cinnamon, cumin, and Mexican oregano.
Chipotle Chili In Adobo Sauce – There is a reason why I use authentic seasoning whenever possible. Just using one chili and some adobo sauce will take your chili to the next level of goodness. But if it is unavailable I have great substitutes in the notes for you.
Cocoa Powder – Trust me on this. Traditionally a small chunk of Mexican chocolate is used to enhance the flavor of the chili. But cocoa works amazingly well too. I highly recommend using it.
Have fun with toppings
A piping hot bowl of this butternut squash black bean soup is good. But it becomes more amazing with a dollop of chilled vegan sour cream, some chopped avocados, and a generous squeeze of lemon. My kids love eating this thick chili with tortilla chips. You can add a dash of hot sauce, cilantro, or chopped onions if you prefer it.
Possible substitutes
- Swap the seasoning with 1 tablespoon chili powder (not red chili)
- Substitute chili in adobo with ½ teaspoon cayenne or use smoked paprika for less heat
- Use an equal amount of canned diced tomatoes if a fire-roasted one is unavailable.
- Swap crushed tomato for an equal amount of tomato puree
- Use water instead of vegetable stock.
- Red Lentil is totally optional to use lentil. But it’s my secret to get thick texture chili in a very short cooking time. Lentil is filled with nutrition, has a neutral taste, and thickens the chili beautifully.
- If butternut squash is not in season swap it with sweet potatoes, yum!
Valuable tips for making amazing butternut squash black bean chili
- While making this chili in the Instant Pot make sure you scrape the base often to avoid anything sticking at the bottom of the pot before adding in the vegetable stock.
- Chili thickens more as it starts to cool, so don’t panic if you don’t see it thick right after cooking.
- If you are skipping lentils then just smash a part of chili with the back of your spoon to create a nice thick sauce.
- Adjust the spices to your taste.
- Reduce the use of chilies if you prefer less heat in your chili.
- Keep the chili mild if making it for kids. Take the desired portion out and then you can always add more chili powder later and simmer for 2-3 minutes.
How to store this Vegan Chili?
- This butternut squash black bean chili is a delicious meal prep and freezer friendly recipe.
- You can easily double or triple the recipe and enjoy it for later.
- This vegan gluten-free chili keeps well stored in the fridge for 3 days.
- Or freeze it in one-time use portion size airtight containers for up to 3 months.
- As chili will thicken, add water to get it to the desired consistency.
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Cozy recipes to try this fall & winter under 30 minutes
Thai Spiced Butternut Squash Soup – A little bit of kick from Thai spices in this buttery soup will keep you warm all fall long!
Vegan Stew – Healthy and nutritious. It is filled with clean spices, veggies, and beans to make a filling meal.
Pumpkin Pie Rice Pudding – Layers of pumpkin and rice pudding makes an ultimate fall comfort food.
Herbed Tomato Rice– With the goodness of butternut squash, Brussels sprouts, and cranberries
Instant Pot Rice Pudding – Creamy yummy rice pudding without any processed sugar or dairy.
Vegan Creamy Butternut Squash Pasta -This Butternut Squash pasta sauce is simply amazing and a must-try this fall!
Homemade Butternut Squash Black Bean Chili Recipe
Butternut Squash Black Bean Chili
Ingredients
- 1 tablespoon oil skip if making it oil-free
- 1 cup chopped onions
- 2 sticks celery chopped
- 1.5 tablespoons minced garlic 6-7 cloves
- 425 grams 15 oz butternut squash , cut into approx. 1” cubes
- ⅓ cup red lentil dry uncooked
- 425 grams 15.25 oz can black beans or cooked from scratch
- 2 cups vegetable stock/ broth or water
- 411 grams / 14.5 oz fire-roasted tomatoes
- 1.5 cups / 12 oz crushed tomatoes
- Salt to taste
- 1 Chipotle chili in Adobo with 1 teaspoon sauce crushed with the fork ( see notes)
The seasoning used, see notes
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- ½ teaspoon Mexican Oregano
- ¼ teaspoon garlic powder
- ½ teaspoon cayenne
- ½ teaspoon smoked paprika
- 1.5 teaspoon cocoa powder trust me
Toppings for later
- Freshly squeezed lemon highly recommended
- Some sour cream
- Chopped avocados
- Cilantro
- Tortilla Chips
Instructions
- Do check out the step by step video of making this chili given below.
- Rinse red lentil a couple of times and drain the water.
- Keep it aside.
- Switch on the Instant Pot on saute mode.
- Add oil to the inner pot. Once warm, add in the onion and celery and saute for 30 seconds.
- Add in the garlic and saute for 15 seconds.
- Now add in the butternut squash, spices, cocoa, chili in Adobo, mix well scraping the bottom.
- Throw in the red lentil, black beans and stir to mix.
- Top it up with the vegetable stock, salt, fire-roasted tomatoes, crushed tomatoes.
- Place the lid on the pot and make sure the black knob is in the SEALING position.
- Tap Manual HIGH PRESSURE and 3 minutes on the Instant Pot display.
- The chili will take about 10 minutes to come to the pressure and count down 3 minutes from there.
- Let it cool down naturally which will take another 15 minutes.
- Once the silver pin drops down, turn the black knob to a VENTING position.
- Carefully open the lid and stir.
- Check if the butternut squash is done cooking by pressing it with the spoon.
- Chili will thicken in a matter of minutes.
- Taste and adjust any seasoning if needed.
- Enjoy it warm with desired toppings.
Step by Step video of the recipe -
Notes
Stovetop cooking directions
- You can make this chili in a large pot on the stovetop.
- Add all ingredients as directed. Cook loosely covered with a lid and keep stirring frequently.
- This will avoid the broth to overflow or spill out.
- Cook for 20-25 minutes until the butternut squash is tender.
Possible Substitute
- Swap the seasoning with 1 tablespoon chili powder (not red chili alone)
- Substitute chili in adobo with ½ teaspoon cayenne or use smoked paprika for less heat. Please note that use only one count chili from the can and not the entire can.
- Use an equal amount of canned diced tomatoes if a fire-roasted one is unavailable.
- Swap crushed tomato for an equal amount of tomato puree
- Use water instead of vegetable stock.
- If butternut squash is not in season swap it with sweet potatoes, yum!
Valuable tips
- While making this chili in the Instant Pot make sure you scrape the base often to avoid anything sticking at the bottom of the pot before adding in the vegetable stock.
- Chili thickens more as it starts to cool, so don't panic if you don't see it thick right after cooking.
- If you are skipping lentils then just smash a part of chili with the back of your spoon to create a nice thick sauce.
- Adjust the spices to your taste.
- Reduce the use of chilies if you prefer less heat in your chili.
- Keep the chili mild if making it for kids. Take the desired portion out and then you can always add more chili powder later and simmer for 2-3 minutes.
How to store this Vegan Chili?
- This butternut squash black bean chili is a delicious meal prep and freezer friendly recipe.
- You can easily double or triple the recipe and enjoy it for later.
- This vegan gluten-free chili keeps well stored in the fridge for 3 days.
- Or freeze it in one-time use portion size airtight containers for up to 3 months.
- As chili will thicken, add water to get it to the desired consistency.
Nutrition
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