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.
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!
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.
You might also like this collection of over 12 healthy vegetarian pasta meals.
Easy Vegetarian Butternut Squash Chili
- 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
- 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.