Smoky Butternut Squash + Walnut Chili [Vegan/Vegetarian]

Smoky Butternut Squash + Walnut Chili [Vegan/Vegetarian]

by Chelsea / Dinner Ideas

This meatless chili is thick, hearty, and extra filling thanks to butternut squash and kidney beans! Chipotles in adobo add a spicy, smoky kick of flavor, while walnuts add a meaty texture. Load a bowl up with your favorite chili toppings like avocado, sour cream, etc and prepare to fall in love with this smoky, chunky chili! 

Smoky Butternut Squash + Walnut Chili [Vegan/Vegetarian]

Yes, we’re putting walnuts into chili.

Don’t fight it.

This chili has been a life-saver lately. It uses up ingredients I always have in the kitchen this time of year like butternut squash (there are literally 6 in the kitchen as I type this…we may have a butternut obsession over here), fire-roasted crushed tomatoes (a total game-changer in terms of flavor), canned kidney beans, canned chipotles in adobo sauce, onion, garlic, and walnuts. 

It may seem like a strange combination, but hear me out: butternut squash adds a great chunky texture and teeny hint of sweetness to balance out all the smoky flavor from the chipotles. Walnuts get chopped into tiny bits that, after simmering in the chili, become tender little bites of textural goodness that I often find meatless chili to be lacking.

It’s truly the perfect combo.

Smoky Butternut Squash + Walnut Chili [Vegan/Vegetarian]

Since we’re only two weeks away from Thanksgiving, I figured we all needed some hearty, filling, veggie-loaded meals to keep us fueled while we plan our thanksgiving menus, hang our holiday decorations, and try to stay warm on these cold fall nights.

This recipe feeds four but we’re just a family of two, so I’ve also loved having leftover chili in the fridge to reheat for an easy, tasty lunch option on buys days. You could even make a double batch just for the sole purpose of having lunch leftovers throughout the week. Yes, let’s do that. 

Either way, I think you’re going to LOVE this chili. It’s made in 1 pot in just 30 minutes, boldly flavored (haven’t mentioned it but there’s a secret flavor-bomb ingredient in this recipe (spoiler alert: it’s cocoa powder)), extra smoky and a little spicy, and totally warms you from the inside out.

We love eating it with cornbread or tortilla chips, sliced avocado, a dollop of sour cream and/or some shredded cheddar or crumbled feta or goat cheese, and when I’m in a rush and need to take it on the go, my stainless steel insulated food canister literally keeps it hot for hours (<–affiliate link). 

Smoky Butternut Squash + Walnut Chili [Vegan/Vegetarian]

If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your chili and share it with me on Instagram. I love seeing my recipes in your kitchen!


 

Smoky Butternut Squash + Walnut Chili [Vegan/Vegetarian]
Serves 4
This meatless chili is thick, hearty, and extra filling thanks to butternut squash and kidney beans! Chipotles in adobo add a spicy, smoky kick of flavor, while walnuts add a meaty texture. Load a bowl up with your favorite chili toppings like avocado, sour cream, etc and prepare to fall in love with this smoky, chunky chili! 
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 butternut squash (to yield 3 cups, finely diced)
  2. 1 medium red or yellow onion
  3. 1 large bell pepper, any color
  4. 1 Tablespoon olive oil
  5. 2 cloves garlic
  6. 1 cup raw walnuts
  7. 1 Tablespoon cumin
  8. 1 Tablespoon paprika
  9. 1/2 Tablespoon cocoa powder
  10. 2 teaspoons sea salt
  11. 1/2 teaspoon black pepper
  12. 2-4 chipotle chili peppers (from a can of chipotles in adobo sauce)
  13. 2 14-oz cans fire-roasted crushed tomatoes (or a 28oz can, if you can find one!)
  14. 2 14-oz cans red kidney beans, drained
  15. 1 cup water
Instructions
  1. 1. Start by peeling and dicing your butternut squash into small (about 1/2-inch) cubes. Measure out 3 cups of diced squash and reserve the rest for future use. Then, peel and dice the onion and the bell pepper.
  2. 2. Heat a large pot over medium heat and add olive oil, squash, onion, and pepper. Sautee for about 5-8 minutes, or until onions and peppers are starting to brown on the edges.
  3. 3. While the veg sautés, peel and finely dice the garlic and the walnuts.
  4. 4. Add garlic, walnuts, all the spices, and chipotles (2 for subtle heat, 4 for very spicy chili) to the pot and stir well to help break up the chipotles and coat everything in spice. Finally, add the tomatoes, drained beans, and water. Increase heat to medium-high, cover the pot with a lid, and let cook for 20 minutes. When finished, turn off the heat and let sit until cool enough to serve (5+ minutes), then enjoy as is, or with whatever chili toppings you love!
Baked Greens https://www.bakedgreens.com/

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