Vegan Friendly Fall Squash Chili

Fall is, hands down, my favorite season. The foliage, the beanies and most importantly, the comforting food. Every year, my friends and I host a potluck meetup with a bountiful table of food that somehow satisfies every palate, including our vegan friend. I have always felt the responsibility to recreate the warmth I feel from fall food without all of the meat and dairy because I refuse to pigeon-hole my friend into meals of seeds, salads and fruits. Over the years, vegan alternatives have steadily increased in quantity, but more importantly quality, and I’m of the belief that it’s time to start taking advantage.

As the leaves start to turn and the air gets crisp, the craving for a soul-warming chili hits. It is traditionally made with ground beef, but during a season where veggies are abundant there are simple and delicious ways to make it vegan. 

What you need:

Things to Note

The stock you choose can change the flavor profile. The idea behind this recipe is veggie-forward which is why I chose a vegetarian stock base. That being said, if you’re missing that savory chicken or beef flavor that comes from non-vegetarian stocks, consider looking for Better Than Bouillon. They make great regular stock bases as some solid alternatives. 

Spice to taste. In developing this recipe, I went heavy on the chili powder because I wanted that flavor to really permeate the veggies and sauce. That, accompanied with the cumin and smoky paprika, really gives that chili-spiced aroma and warmth I love about non-vegan chili. Play around and adjust these combinations to your taste! 

Cooked vs dry beans. The advantage of using canned beans is they are already cooked and this can certainly save time when it comes to making chili. However, if you’re feeling ambitious buy some dry white beans and soak them in water overnight and then cook them for an even fresher taste. For this recipe, you can use other beans (eg. kidney, black) if you’d prefer. I like the creamy texture of Cannelini beans as well as the little pop of white in the chili it brings. Check out Chef Drake’s blog post on cooking beans from raw for more tips and tricks. 

Vegan cheese can be a hard sell for a lot of people, but a few years ago I came across a brand that I feel does it well. So if you’re missing that cheesy goodness that comes with smothering a good ground beef chili with cheddar cheese, check out Violife shredded cheddar cheese. It’s got a great melting quality and works perfectly on this fall chili. 

Save those seeds! Pumpkin and butternut squash seeds are great for roasting and serving as a snack or topper for salads. 

Vegan Butternut Squash and Pumpkin White Bean Chili

Serves 4

Prep time: 15 minutes

Cook time: 40 minutes

2-3 Tablespoons vegetable oil (or any neutral oil)

1 small pumpkin, 1/2” cubes*

1 small butternut squash, 1/2” cubes*

1 can of Cannelini beans, drained

1 yellow onion, medium dice

1 red bell pepper, medium dice

1 green bell pepper, medium dice

1 jalapeno pepper, deseeded and fine dice

1 Tablespoon chili powder

1 teaspoon smoky paprika

1/2 teaspoon cumin

1/2 teaspoon of red pepper flakes (optional)

Salt and pepper to taste

3 cups of vegetarian broth

Optional garnishes: sliced jalapeno, vegan cheddar and sliced scallions

*about 3 1/2 cups of cubed vegetables total

1. Heat a Dutch oven or large pot with 2-3 Tablespoons of oil over medium heat. Sautee the onions and bell peppers until they are softened and lightly caramelized, about 5-8 minutes.
2. Add the jalapeno peppers and sauté until softened, about 1 minute.
3. Add the spices, optional pepper flakes, salt and pepper and mix so that it coats everything well. Let toast for about a minute or two.
4. Add squash and pumpkin cubes and mix well so that everything is coated and give it about a minute or two to meld before adding the vegetable broth.
5. Turn the heat up and bring to a boil and then reduce to medium heat.
6. Simmer for about 25 minutes or until the veggies are tender and the broth has thickened.
7. Taste and adjust for seasoning.
8. Serve in bowls and garnish with jalapenos, vegan cheddar and sliced scallions.

For more delicious vegan holiday fare, don't miss Hands-On Allergen-Friendly Holiday Sides with Chef Dustin Harder coming up on Saturday, November 16 at 10am at Lincoln Square. In this class, you'll make this plant-based feast: 

• Cornbread with Soy-Free Maple Butter- Will be made in advance and enjoyed upon arrival
• Baked Macaroni and Cheese with Carrot-Cauliflower Cheese Sauce
• Smoky Brussels with Shiitake Bacon
• Garlicky and Sweet Potato Kale Mash 
• Stovetop Wild Rice Stuffing with Dried Fruit, Pepitas and Sage 
• Pumpkin-Cranberry Spice Crisp- Will be made in advance and enjoyed upon arrival 

If you have been tasked with bringing a side dish or dessert to a holiday party, or if you need some new and fresh ideas to spruce up your own festive gathering, join Dustin as he shows you how to make an arsenal of dishes that are sure to feed (and impress) every guest this holiday season. 

Yield: 4

Author: Elexis Ruiz

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Vegan Butternut Squash and Pumpkin White Bean Chili

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 2-3 Tablespoons vegetable oil (or any neutral oil)
• 1 small pumpkin, 1/2” cubes
• 1 small butternut squash, 1/2” cubes
• 1 can of Cannelini beans, drained
• 1 yellow onion, medium dice
• 1 red bell pepper, medium dice
• 1 green bell pepper, medium dice
• 1 jalapeno pepper, deseeded and fine dice
• 1 Tablespoon chili powder
• 1 teaspoon smoky paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon of red pepper flakes (optional)
• Salt and pepper to taste
• 3 cups of vegetarian broth

For garnishes

• Sliced jalapeno
• Vegan cheddar
• Sliced scallions

Instructions

1. Heat a Dutch oven or large pot with 2-3 Tablespoons of oil over medium heat. Sautee the onions and bell peppers until they are softened and lightly caramelized, about 5-8 minutes.
2. Add the jalapeno peppers and sauté until softened, about 1 minute.
3. Add the spices, optional pepper flakes, salt and pepper and mix so that it coats everything well. Let toast for about a minute or two.
4. Add squash and pumpkin cubes and mix well so that everything is coated and give it about a minute or two to meld before adding the vegetable broth.
5. Turn the heat up and bring to a boil and then reduce to medium heat.
6. Simmer for about 25 minutes or until the veggies are tender and the broth has thickened.
7. Taste and adjust for seasoning.
8. Serve in bowls and garnish with jalapenos, vegan cheddar and sliced scallions.

https://www.thechoppingblock.com/blog/vegan-friendly-fall-squash-chili