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  • Angela Castrigno

Butternut Squash Chili (GF, Vegan Opt.)

This chili is the best. It's vegetarian/vegan friendly, gluten-free AND it has incredible flavor. If you love butternut squash as much as I do, then say hello to your new favorite chili!

Butternut Squash Chili (adapted from Green Chef)


  • 1 (15-ounce) can organic black beans, strained and rinsed well

  • 1 1/2 teaspoons garlic, minced

  • 3/4 cup roasted red peppers, diced

  • 3/4 cup crushed tomatoes with preferred seasonings (cumin, garlic, oregano, chili powder... whatever you like!)

  • 3 1/4 tablespoons sour cream (optional)

  • 1 Tablespoon cilantro, roughly chopped

  • 1/2 red onion, diced

  • 2 cups veggie broth/stock

  • 1 1/2 cups butternut squash, peeled, seeds scooped out and shredded

  • EVOO


  1. Preheat oven to 375 degrees.

  2. In a large pot, heat EVOO and add red onion to hot pot with salt and pepper. Cook for 2 minutes, stirring occasionally.

  3. Add roasted red pepper and garlic to pot with onions. Stir and Cook 1 minute.

  4. Add squash to pot. Stir and cook 2 minutes.

  5. Add beans, crushed seasoned tomatoes and broth to pot. Stir to combine and bring to simmer. Reduce heat to medium-low and let simmer for 12-15 minutes. Salt and pepper to taste.

  6. Top with sour cream and cilantro (or baked corn tortilla strips as shown above!)

Get cozy and snuggle up with a bowl of this stuff on a cold afternoon or evening and say "ahhhhhh" :)



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