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5 from 1 vote

Vegan Butternut Squash Chili

A hearty, comforting and filling vegetarian chili chock full of protein-rich lentils, butternut squash, onion, chiles, peppers, garlic, tomatoes and warming spices galore. Served alongside some perfectly complementary crispy & spicy chickpea quinoa crackers, you have one big, filling bowl of gluten-free, vegan, nutritious deliciousness perfect for an autumn’s eve’!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Entrées, Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 223kcal
Author: Kristen Wood


Spicy Chickpea Quinoa Crackers:

  • 1 cup quinoa cooked (I like red quinoa)
  • 3/4 cup garbanzo bean chickpea flour
  • 1/2 tsp red chili flakes
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 10 tbs water
  • oil for greasing

Lentil and Butternut Squash Vegetarian Chili:

  • 2 tbs olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 roasted green chiles or jalapenos finely chopped
  • 1 sweet bell pepper chopped
  • 1 1/2 cups dry brown lentils
  • 1/2 cup tomato sauce or salsa of choice
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 tbs coconut sugar
  • 1 tbs ground cumin
  • 2 tsp garlic powder
  • 1 tsp ground oregano
  • 1/4 tsp ground cinnamon
  • 1/4 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 2 cups cubed butternut squash fresh or frozen
  • 2 tbs fresh cilantro chopped
  • 1 tsp lemon juice
  • sea salt to taste
  • 1 batch of spicy chickpea quinoa crackers see recipe above
  • Optional Garnishes: cheese sour cream or yogurt, cilantro


Spicy Chickpea Quinoa Crackers:

  • Preheat oven to 325°F.
  • Line a cookie sheet with parchment paper.
  • Grease parchment paper with a bit of olive or coconut oil.
  • In a large bowl combine quinoa, flour, and spices. Mix to combine.
  • Gradually stir in water. Mix well.
  • Pour cracker batter onto your greased parchment lined cookie sheet.
  • Using a spatula, spread the batter into a thin and even layer.
  • Bake for 25-35 minutes, or until crisp and edges are beginning to brown.
  • Let cool and then break up into crackers.

Lentil and Butternut Squash Vegetarian Chili:

  • In a large pot over medium heat add olive oil, onion, garlic, chiles or jalepenos, and bell pepper. Saute for 5 minutes.
  • Turn heat to high, and then stir in lentils, tomato sauce or salsa, broth, and spices.
  • Bring to a boil, reduce heat, cover and simmer for 30 minutes.
  • Stir in butternut squash.
  • Simmer for 20 minutes longer.
  • Turn off heat.
  • Stir in cilantro and lemon juice.
  • Salt to taste.
  • Cover and let sit for 5-10 minutes before serving.
  • Optionally, garnish with shredded cheddar cheese, sour cream (or yogurt) and fresh chopped cilantro.
  • Serve with Spicy Chickpea Quinoa Crackers (recipe above).
  • Enjoy!


Serving: 1bowl | Calories: 223kcal | Carbohydrates: 34g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 1345mg | Potassium: 318mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1257IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 3mg