Vegetarian Lentil Chili with Butternut Squash
A healthy recipe for Vegetarian Lentil Chili with Roasted Butternut Squash. Kidney beans add even more plant-based protein. Simple and full of flavor.
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This comforting vegan chili is the perfect choice for healthy comfort food.
Making vegan chili can be a challenge. There are purists who say chili is not chili without the beef and they are tough critics to please. You want to make sure that the flavor of the spices is what shines through.
The lentils and beans will add enough texture and protein that the beef will be all but forgotten.
If you are looking for more plant-based meals, we love this authentic kitchari which is an easy, vegan, gluten-free, one-pot Indian rice-lentil porridge.
Lately, I’ve been conscious of trying to maintain a higher veggie intake. With butternut squash dominating the produce at the grocery store, I thought what better veggie to add to my chili?
VEGETARIAN LENTIL CHILI WITH ROASTED BUTTERNUT SQUASH
As mentioned earlier, for a vegetarian chili to shine you need a nice amount of spice. The protein side of the game is covered with plant-based sources. Here is what you’ll need:
- dry green lentils
- a can of beans ( I like kidney beans for chili )
- onion
- celery
- carrot
- garlic
- butternut squash
- crushed tomatoes or tomato sauce
- broth
- dried spices: chili powder, cumin, smoked paprika, cinnamon, cayenne pepper, chili flakes, salt, and pepper
There is a fair bit of prep work involved with this recipe, but it’s worth the effort. It is a lovely, comforting stew. A vegetarian chili with lentils must be enjoyed at least once per soup season.
Let’s get started!
HOW TO MAKE VEGAN CHILI
Firstly, sauté the onions, celery, and carrots.
After they have softened, add the spices and let them get a bit toasty.
Next, add the lentils and crushed tomatoes. Give that a stir and then pour in the broth.
Let it all enjoy a nice simmer.
Meanwhile, onto the butternut squash.
To give my chili a nice edge, I thought of giving it a roast in the oven instead of cooking it along with the lentils. Sprinkling the chopped squash with a few chili flakes added some zip.
By the time a nice crust forms on your butternut squash, the lentils in the pot have had a chance to cook.
It’s perfect timing.
This chili is definitely different but we really enjoyed the balanced taste. Topping the bowls with cheese (there are some great vegan options!) and chives is strongly recommended. 🙂
And can you say filling? Between the lentils and the beans, you have all the protein bases covered.
What better for a meatless Monday or maybe to warm your bones on a wintery night?
Looking for more vegan entree ideas? Check out this vegan Tofu Manchurian which is crispy tofu tossed in a flavorful Indo-Chinese sauce. We also love these black eyed beans with greens which is healthy soul food.
Like this one particular evening last week.
This was the view from my kitchen window:
Brrrr …. Chilly!
Or should I say … Chili … 😉
Another delicious recipe using squash is this delicious Butternut Squash Risotto from Veggie Inspired.
MORE HEALTHY SOUP RECIPES:
Vegan Roasted Tomato Basil Soup
Creamy Vegan Potato Cauliflower Soup
Originally posted on January 12, 2015. Updated October 22, 2020.
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Vegetarian Lentil Chili with Roasted Butternut Squash
Ingredients
- 3 tbsp olive oil divided
- ½ large onion diced
- 1 cup diced carrots about 1 large carrot
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 small butternut squash cut into half inch cubes (about 3 cups)
- ½ cup crushed tomatoes or tomato sauce
- 1 cup rinsed lentils
- 2 cups water
- 2 cups broth
- 2 tbsp chili powder
- 1 tbsp cumin
- ½ tbsp cinnamon
- ½ tbsp smoked paprika
- pinch cayenne optional
- 2 tsp chili flakes
- 1 can beans I used kidney beans, rinsed and drained
- sea salt & pepper to taste
- shredded vegan cheese and green onions for garnish
Instructions
- Warm 1 tablespoon of olive oil in a large soup pot over medium-low heat. Sauté your onion, celery and carrots until onion is translucent, about 5 minutes. Add garlic and sauté, stirring, for another minute, until fragrant. Add all the spices, except the chili flakes, and cook for another minute, stirring frequently as not to burn.
- Stir in the crushed tomatoes, and then add the lentils, water, and broth. Stir it all well and bring to a boil. Lower heat, cover and simmer on low until lentils are cooked through, about 45 minutes.
- Meanwhile, heat your oven to 400 and spread your cubed butternut squash onto a lined baking sheet. Toss with 2 tablespoons of olive oil, chili flakes, sea salt & pepper. Roast for 30-40 minutes, a few times to make sure nothing is burning.
- Stir beans into the chili pot and let heat through for about 5 minutes then, gently stir in the roasted squash. Add sea salt and pepper to taste.
- Garnish with shredded cheese, sour cream, and green onions if desired.
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What an unique veggie chili -I will definitely try it with the obscene squash! haha!
The more obscene the better it tastes! lol
Love this vegan version, it sounds delicious. We will be giving this a try. I love the addition of butternut squash.
The squash makes this! Hope you enjoy it. 🙂
This is one bowl of hearty goodness and I love that it’s super nutritious and comforting at the same time. Delicious!
Healthy comfort food is the name of the game! Thanks, Colleen. 🙂
this screams comfort food! 🙂
Right?! Like a hug in a bowl. 🙂
This vegetarian chili is so comforting! I just made a batch of beef chili with cornbread last week!
Perfect fall comfort food right?
Mmmmmm cornbread!!! Sounds yummy. 🙂
This sounds like a hearty and healthy chili. A great meatless alternative. I know my family would love this. Perfect for freezing too.
Do you use dry lentils or ready to eat lentils? I’m assuming dry, but just want to make sure. Going t0 make this tonight! 🙂
I use dry lentils. Thanks Allie! I hope you love it. 🙂
Chili is totally still called chili without the beef! 😉 I love adding squash/sweet potatoes to mine too. I like your idea to roast it first – roasting really brings out the best sweetness in it!
Thanks Chelsea! The roasting step was key. You’re so right about the sweetness and I loved the crispy edges in the chili. 🙂