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Butternut Squash & White Bean Chili

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A warm and nutritious chili made with butternut squash and navy beans, perfect for cozy fall days.

Ingredients

Scale
  • 1/4 cup nutritional yeast
  • 2 tablespoons avocado oil (or other high-heat oil)
  • 1 yellow onion (diced)
  • 1/2 bunch chopped cilantro (stems and leaves divided)
  • 1 red bell pepper (diced)
  • 2 large jalapeños (deseeded and finely diced)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 4 cups navy beans (cooked and rinsed)
  • 3 1/2 cups butternut squash (diced into 1/2” cubes)
  • 3 1/2 cups vegan “chicken” broth (or sub vegetable broth)
  • Salt and black pepper (to taste)

Instructions

  1. Heat the avocado oil in a large pot over medium heat. Add the diced onion, stirring occasionally until it becomes translucent, about 5 minutes.
  2. Toss in the chopped cilantro stems, diced red bell pepper, and jalapeños. Stir to combine and cook for another 3-4 minutes.
  3. Add the ground cumin and smoked paprika, stirring to coat the veggies well.
  4. Incorporate the diced butternut squash and cooked navy beans to the pot, mixing everything together.
  5. Pour in the vegan chicken broth, stirring everything together. Bring the mixture to a gentle boil, then lower the heat to allow it to simmer.
  6. Let it simmer uncovered for about 20-25 minutes, or until the butternut squash is tender.
  7. Remove the pot from heat and stir in the nutritional yeast. Taste and season with salt and black pepper.
  8. Allow the chili to cool down slightly before serving.

Notes

Serve with chopped cilantro, avocado, or dairy-free sour cream for added flavor.

Nutrition

Keywords: chili, vegan, butternut squash, comfort food, healthy recipe

Find it online: https://sweetladle.com/healthy-one-pot-butternut-squash-white-bean-chili/