Vegan Butternut Chili
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Butternut Squash Vegetarian Chili

This warm and spicy chili is full of sweet fall flavours. A healthy vegan slow-cooker recipe for busy days.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Soup
Servings: 6 servings
Author: Trish Cowper |


  • 1 small white onion diced small
  • 1 rib celery diced
  • 2 tablespoons olive oil
  • 3 cups butternut squash peeled and diced
  • 19 oz can black beans, rinsed and drained (about 2 cups cooked)
  • 19 oz can Romano beans, rinsed and drained (about 2 cups cooked)
  • 398 ml can diced tomatoes
  • 127 ml can of diced green chilies
  • 1 tablespoon chili powder
  • 2 tablespoons packed brown sugar
  • 2 teaspoons garam masala powder or your favourite curry powder
  • 1 teaspoon cumin
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon sea salt
  • 1/4 cup Canadian whisky
  • 1 cup vegetable stock


  • In a medium saute pan, over medium heat, heat oil and saute onion and celery until soft, 7-8 minutes. Add to slow-cooker insert.
  • Add remaining ingredients to the slow-cooker insert and set in slow-cooker base. Set to cook on high heat 4-5 hours, or low heat for 8 hours.
  • When cooking time is done, if desired you can mash some of the beans with a potato masher to thicken it up slightly. Depends on how thick you like your chili. Serve with your favourite toppings.


Use sweet potato if you don't have a butternut squash for this chili.
For the whisky, you could add apple juice or water if you want to avoid the alcohol.