Vegan Sweet Potato & Butternut Squash Chili
This plant-based chili is built for comfort: naturally sweet vegetables, warming spices, and a broth-tomato base that thickens into that “one more spoonful” texture. Finish with cilantro, avocado, and crunchy tortilla strips for the full bowl experience.
Equipment
- Large Pot or Dutch Oven
- Cutting Board & Knife
- Can opener
- Measuring Cups & Spoons
- Wooden Spoon or Spatula
Ingredients
Produce + Aromatics
- 1 butternut squash peeled and cubed
- 2 sweet potato peeled and cubed
- 1 red bell pepper diced
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 avocado diced
- ¼ cup Fresh cilantro
Canned + Pantry
- 1 can corn drained
- 2 cans black beans drained
- 1 can diced tomatoes 14 oz diced tomatoes
- 2 cups vegetable broth
- ¼ cup lime juice
- ½ cup Tortilla chips
Vegan cheddar for topping
- ½ cup cheddar cheese vegan
Oils + Spices
- 2 tbs olive oil
- 1 tbs cumin
- 1 tbs chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
Instructions
Sauté the base
- Warm the olive oil in a large pot over medium heat. Add onion and red bell pepper and cook until softened, then stir in garlic until fragrant.
Bloom the spices
- Add cumin, chili powder, smoked paprika, oregano, and salt. Stir for about 30–60 seconds so the spices deepen and coat the aromatics.
Build the chili
- Add butternut squash, sweet potatoes, corn, black beans, diced tomatoes, and vegetable broth. Stir well to combine.
Simmer until tender
- Bring to a gentle boil, then reduce to a simmer and cook until the squash and sweet potatoes are fork-tender and the chili thickens.
Finish + top
- Stir in lime juice. Serve hot with cilantro, diced avocado, tortilla chips/strips, and vegan cheddar.
Nutrition
Serving: 1gCalories: 517kcalCarbohydrates: 83gProtein: 17gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 9mgSodium: 877mgPotassium: 1598mgFiber: 19gSugar: 14gVitamin A: 25794IUVitamin C: 72mgCalcium: 235mgIron: 6mg
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