This gluten free Easy Vegetarian Roasted Butternut Squash Chili is a delicious winter warmer, great as a weekend or weeknight dinner idea. It is low in fat and ready in under 45 minutes. Â
This vegetarian butternut squash chili is a true winter warmer – spicy, hearty and filling. And it doesn’t need to cook for very long so it makes a great weeknight dinner idea. Roasting the squash separately rather than cooking it in the chilli really brings out all the sweet honey notes in this delicious vegetable. Which offsets the sharp flavour of the tomato sauce. This aromatic chili with butternut squash is a combination of spicy, sweet and sour flavours, which work together really well.
How to roast the butternut squash
To prepare the butternut squash cut it into cubes, spread in a single layer on a large baking sheet, season, drizzle with a little oil and roast in a preheated oven until tender and lightly browned. Add into the chili towards the end of cooking, when the chili is almost ready. (If you cook the squash in the oven as well as in the chili it might get a little too soft and won’t be as tasty).
While the butternut squash is in the oven prepare the chili.
How to easily create a thick consistency in this vegetarian butternut squash chili
This easy butternut squash chili recipe is gluten free and can also be enjoyed vegan. It is gluten free simply because I haven’t used any flour to thicken the sauce. Instead I mashed up the kidney beans a little (using a potato masher), which produced a nice thick sauce so the flour wasn’t needed. You need to do this step before adding in the peppers. (See Instructions below).
The recipe is vegan unless you serve it with yogurt, sour cream or Skyr.
How to make easy vegetarian butternut squash chili
Whilst the butternut squash is in the oven prepare the chili. Start by frying the onion, garlic, celery and bay leaf for a couple of minutes. Then add the wine and continue cooking for a few minutes. Add the beans and mash some of them to create a thick sauce, then add the remaining ingredients, cover and simmer for 20 minutes, stirring occasionally.
This chili sauce takes only about 30 minutes from start to finish!
Serving suggestions
Serve this vegetarian roasted butternut squash chili with chopped avocado and lemon zest (highly recommended!), with rice, quinoa or pita bread, or simply on its own. Adjust the amount of the chilli powder to suit your taste. It tastes even better the next day so make a big batch to enjoy later!
As always, I’d love to know your opinions, so if you make this recipe do get in touch:)
More butternut squash recipes
If you are looking for more easy butternut squash recipes check out this Mediterranean Butternut Squash Casserole Recipe (Vegan). It’s a fuss free one pot dish equally delicious as a healthy family dinner or party food idea. Another easy meal idea you might like is this Butternut Squash Pasta with Arugula recipe. Check out also this Quinoa Stuffed Butternut Squash with Chestnuts, which makes a fantastic festive centrepiece.
Easy Vegetarian Butternut Squash Chili
Ingredients
- 600 g butternut squash peeled, cubed
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 1 celery stalk finely chopped
- 1 bay leaf
- 1 red bell pepper roughly chopped
- 1 green bell pepper roughly chopped
- 1 tin kidney beans drained, rinsed
- 600 g tinned chopped tomatoes
- 1 teaspoon each: fine sea salt cumin, smoked paprika
- 1/2 teaspoon each: chili powder and allspice powder
- 3 tablespoons each: white wine and olive oil plus more oil for drizzling the squash
- 4-5 tablespoons cilantro, coriander finely chopped
- Serving suggestions: rice pita bread, chopped avocado, sour cream, yogurt, Skyr, coriander, lemon zest
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Arrange the butternut squash pieces in a single layer on a good size baking tray, sprinkle with salt, drizzle with a little oil and bake for 30-35 minutes (until tender and lightly browned).
- In a large pot heat up the oil, add the bay leaf, garlic, onion and celery and fry over a medium heat for 2 minutes stirring often. Add the wine and cook for further 2 minutes. Add the beans and using a potato masher mash them up a little (leave some beans whole - you can omit this step if you like, I like my chilli quite thick). Add the peppers, tomatoes, all the spices, stir, cover and simmer for about 20 minutes.
- Remove from the heat, stir in the butternut squash and cilantro. Adjust the seasoning as necessary and serve.
Pin Easy Vegetarian Roasted Butternut Squash Chili
KEEP IN TOUCH!
Follow me on Facebook, Instagram and Twitter! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
RECIPE LINK PARTIES
I am sharing this roasted butternut squash vegan chili recipe with What’s Cookin’ Wednesday. Also sharing with Cook Once Eat Twice, Meat Free Mondays, Fiesta Friday and Saucy Saturdays.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
eatsleeds says
January 31, 2017 at 7:59 amOoh, yum! I love a good chilli – so warming in the winter 🙂
Monika says
January 31, 2017 at 8:05 amThanks! One of the best comfort foods out there:)
Le Coin de Mel says
January 30, 2017 at 12:58 pmI love chilli, roasted butternut squash and avocado: I must try your recipe! Adding it to my ‘try this’ board on Pinterest right now 🙂 Thanks for joining in with #FreeFromFridays again lovely x
Monika says
January 30, 2017 at 4:33 pmThanks Mel! Hope it turns out ok for you if you do decide to make it:)
Angela / Only Crumbs Remain says
January 30, 2017 at 12:17 pmThis looks so good Monika, particularly for those chilly days we’ve had! Hubby & I both love butternut squash so I can imagine it’d be a hit here. And I love how you’ve managed to get it so beautifully thick without calling on flour – inspired 🙂 I’ve not come across Skyr before – I’ll have to have a look for it when I’m next in the supermarket and then give it a try.
Angela x
Monika says
January 30, 2017 at 4:23 pmThank you Angela! Glad you like the recipe. I get my Skyr from Lidl, it’s the cheapest there, but big supermarkets sell it now too. Thanks for stopping by:)
Midgie says
January 29, 2017 at 2:48 pmOooh I have a butternut squash in the cupboard – this would make a fab dinner & I love the idea of mashing the beans to make the sauce v clever! Have bookmarked this for the week!
Monika says
January 29, 2017 at 3:19 pmThanks! Do let me know how it turned out if you decide to make it:)
Julie is Hostess At Heart says
January 28, 2017 at 12:05 amWhat a beautiful chili! I’ve heard of Skyr but haven’t ever used it. I’ll be giving it a try!
Monika says
January 28, 2017 at 8:17 amThank you Julie! I am sure you’ll like Skyr:)
kirsty Hijacked by Twins says
January 27, 2017 at 6:16 pmI love squash and love finding new ways to use it. This chilli sounds lovely x #CookBlogShare
Monika says
January 27, 2017 at 6:42 pmThanks Kirsty! I am the same, always looking for new ways to cook it.
Mandy Mazliah says
January 27, 2017 at 2:26 pmChopped avocado and lemon zest for me please! I love the look of this. All the ingredients sound delicious and I can’t wait to try skyr now – your enthusiasm is catching! Thanks for linking up with #CookBlogShare
Monika says
January 27, 2017 at 3:26 pmSo glad you like the recipe Mandy! Do try Skyr, I am sure you’ll like it:)
Eb Gargano / easypeasyfoodie.com says
January 27, 2017 at 11:54 amOh wow, Monika – this looks so lovely. I can just imagine it must taste amazing! I have to say I had never heard of Skry…I will have to look out for that! Eb x
Monika says
January 27, 2017 at 3:28 pmThanks Eb! You can get Skyr in Lidl (best price) and the big supermarkets too.
Louise Fairweather says
January 26, 2017 at 8:22 pmI have just started eating butternut squash and I love it. This looks yummy #cookblogshare
Monika says
January 26, 2017 at 8:30 pmThank you! I find the more I cook with it the more I like it. I think I am a bit addicted to butternut squash:)
Corina says
January 26, 2017 at 11:14 amThis looks beautiful Monika! Such a great picture too – It’s making me quite hungry. I love the sound of Skyr. I’ve heard of it but haven’t tried it yet so next time I see it I’ll definitely get some to try. Thank you so much for sharing with #CookOnceEatTwice!
Monika says
January 26, 2017 at 12:35 pmIt’s a pleasure, Corina, and thank you for visiting! Do try Skyr, it’s soo good!