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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vegetarian lentil chili with roasted butternut squash garnished with green onions

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.

vegetarian lentil chili with roasted butternut squash in a bowl garnished with green onions

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

vegetarian lentil chili with roasted butternut squash garnished with green onions

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.

chopped onions, celery and carrots in a large soup pot being stirred by a wooden spoon.

Next, add the lentils and crushed tomatoes. Give that a stir and then pour in the broth.

Let it all enjoy a nice simmer.

broth being poured into a large soup pot with vegetables and lentils being stirred by wooden spoon.

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.

chopped butternut squash on a baking sheet

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.

roasted butternut squash on a baking sheet

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. 

vegetarian lentil chili with roasted butternut squash in a bowl garnished with green onions

Like this one particular evening last week.

This was the view from my kitchen window:

a snow covered street with soft light from lamp posts.

Brrrr …. Chilly!

Or should I say … Chili … 😉

vegan chili with lentils and roasted butternut squash garnished with green onions

Another delicious recipe using squash is this delicious Butternut Squash Risotto from Veggie Inspired.

MORE HEALTHY SOUP RECIPES:

Vegan Butternut Squash Soup

Spicy Three Bean Chicken Soup

Vegan Roasted Tomato Basil Soup

Creamy Chicken Wild Rice Soup

Creamy Vegan Potato Cauliflower Soup

Chipotle Lime Chicken Soup

Originally posted on January 12, 2015. Updated October 22, 2020.

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vegetarian lentil chili with roasted butternut squash in a bowl garnished with green onions

Vegetarian Lentil Chili with Roasted Butternut Squash

Sharon Rhodes
A healthy recipe for Vegetarian Lentil Chili with Roasted Butternut Squash. Kidney beans add even more plant-based protein. Simple and full of flavour.
5 from 13 votes
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6
Calories 272 kcal

Ingredients
  

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.

Nutrition

Calories: 272kcalCarbohydrates: 43gProtein: 11gFat: 8gSaturated Fat: 1gSodium: 425mgPotassium: 983mgFiber: 15gSugar: 7gVitamin A: 18362IUVitamin C: 32mgCalcium: 125mgIron: 5mg
Keyword vegetarian chili, vegetarian chili lentils butternut squash
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16 Comments

  1. 5 stars
    Love this vegan version, it sounds delicious. We will be giving this a try. I love the addition of butternut squash.

  2. 5 stars
    This is one bowl of hearty goodness and I love that it’s super nutritious and comforting at the same time. Delicious!

  3. 5 stars
    This vegetarian chili is so comforting! I just made a batch of beef chili with cornbread last week!
    Perfect fall comfort food right?

  4. 5 stars
    This sounds like a hearty and healthy chili. A great meatless alternative. I know my family would love this. Perfect for freezing too.

  5. 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! 🙂

  6. 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!

    1. Thanks Chelsea! The roasting step was key. You’re so right about the sweetness and I loved the crispy edges in the chili. 🙂

5 from 13 votes (6 ratings without comment)

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