Butternut Squash & White Bean Chili

This Butternut Squash & White Bean Chili is cozy, hearty, and made from only 10 plant-based ingredients! A yummy Vegan & Gluten-Free entree for chilly days. #whitebeanchili #veganchili #butternutsquash #vegan #plantbased #glutenfree #mealprep | frommybowl.com #Beans #Lentils #lentil #chili #vegan

Have you had White Bean Chili before? Typically I steer towards tomato-based varieties, but this recipe has me thinking I need to change that. I love Chili because it’s thick, hearty, and has great depth of flavor, typically from tomatoes and spices.

Well, this Butternut Squash & White Bean Chili still ticks all of those boxes, and then some! It’s creamy from the use of Butternut Squash and White Beans, plus it has amazing, deep flavor thanks to toasted Nutritional Yeast, Smoked Paprika, and Cilantro.

Butternut Squash & White Bean Chili , By Food Blog Nindi .

This Butternut Squash & White Bean Chili is cozy, hearty, and made from only 10 plant-based ingredients! A yummy Vegan & Gluten-Free entree for chilly days. #whitebeanchili #veganchili #butternutsquash #vegan #plantbased #glutenfree #mealprep | frommybowl.com #Beans #Lentils #lentil #chili #vegan

Total time: 35 minutes
Servings: 5 Servings

Ingredients :

• ¼ cup Nutritional Yeast
• 1 medium Yellow Onion, diced
• ½ bunch Cilantro, stems and leaves divided
• 1 Red Bell Pepper, diced
• 2 large Jalapeños, deseeded and finely diced
• ½ tsp Cumin
• 1 tsp Smoked Paprika
• 4 cups Navy Beans, cooked and rinsed
• 3 ½ cups Butternut Squash, diced into ¼” cubes
• 3 ½ cups Vegan “Chicken” Stock, divided (¼ cup)
• Salt and Black Pepper, to taste

Instructions :

• First, toast the Nutritional Yeast. Add the flakes to a large non-stick pot and cook over Medium Heat for 3-5 minutes, stirring frequently. The flakes will darken, become fragrant, and start to “smoke” when they are toasted.
• Next, add the diced Onion and chopped Cilantro stems to the pot along with 1/4 cup of the Vegan Chicken Stock. Reduce the heat to Medium-Low, and sauté the Onion and Cilantro until translucent, about 3-5 minutes.
• Then, add the Bell Pepper, Jalapeño, Cumin, and Smoked Paprika to the pot along with another small splash of Stock. Sauté for an additional 1-2 minutes.
• Finally, add the Beans, cubed Butternut Squash, and the remainder of the Vegan Stock to the Pot; bring everything to a boil over high heat, and then reduce the heat and simmer for 20-25 minutes, stirring every few minutes to help break down the Squash and make things nice and creamy. Add Salt and Black Pepper to taste, then divide into bowls, top with fresh Cilantro, and serve warm.
• Leftovers will keep in the fridge for up to one week, or can be frozen for up to two months.