Menu Close

Butternut Squash Chili with Cinnamon Recipe (Vegetarian, High Fiber)

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Jump to Recipe Print
Pin Share Tweet

Butternut Squash Chili with Cinnamon is a healthy fall comfort food loaded with plant protein and fresh vegetables! Great as a meal prep or game day dinner. 

Serve with a slice of thick crusty bread or cornbread, and top with your favorite toppings: cilantro, crackers, sour cream or coconut cream, and melty cheese.

cinnamon chili with butternut squash chilli recipe vegan gluten free high fiber squash recipes with beans

Fall gives me an excuse to add butternut squash to any meal!  And this butternut squash chili with cinnamon recipe is a delicious fall meal that everyone at the table will love – it’s a favorite on our homestead for sure.  I love eating butternut squash and it adds a nice sweetness to this dish.

Cubed butternut squash works great in this chili (just make sure you get plain pumpkin puree and not pumpkin pie mix!). Or you can roast yours first if you are feeling fancy.

This Butternut Squash Chili with Cinnamon Recipe Is:

  • Rich
  • Hearty
  • Thick
  • Loaded with Flavor
  • Perfect for Fall
  • Earthy
  • High Protein & Fiber Rich
  • Vegan, Gluten Free, Dairy Free

High Protein Butternut Squash Soup for the Win!

I love butternut squash because of how versatile it is – it works so well in high protein dishes with beans and in soups.  You can use it in savory dishes like this healthy chili.  And it’s also great to add to baked goods and desserts.  

butternut squash chili with cinnamon recipe healthy vegan gluten free chili with butternut squash winter and fall game day recipes

Make Cinnamon Butternut Squash Chili Vegan for a Healthy Version

This vegan cinnamon butternut squash chili recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.

By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

 

What In This Vegan Lentil and Pumpkin Chili Recipe?

  • Butternut Squash, Onion, Carrots, Bell Peppers, Corn – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
    If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

vegan butternut squash kidney bean lentil chili recipe vegetarian game day chili with squash recipes vegan dairy free meatless

Meal Prep Butternut Squash Recipes

You can easily meal prep this vegan butternut squash chili by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you’re all set!

How Do I Make This Cinnamon Butternut Squash Chili Recipe?

  1. In a large pot, heat the olive oil over low heat.  Add the onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
  2. To the pot, add the butternut squash, vegetable stock, and diced tomatoes with the juice and bring to a boil.  Reduce to a simmer and cook on low heat for 30 minutes or until squash has cooked through.
  3. Add the kidney beans and corn, and stir well to combine.  Add hot sauce if you like a spicier chili.  Cook for another 10 minutes on low heat until chili is hot and simmering.
  4. Serve in bowls, and add any toppings you like!   Fiesta forever 🙂

vegan squash chili with cinnamon chilli recipe vegan meatless recipes with butternut squash chili sweet and savory dinner for superbowl chili vegan

One of the BEST Pantry Staple Dinner Recipes

This vegan chili recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand!  Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. 

Other High Fiber Winter Recipes You’ll Love:

Healthy Mac and Cheese Soup Recipe (High Protein, Vegetarian)

Instant Pot Baked Ziti (Vegetarian, Vegan, Gluten Free)

Sheet Pan Chickpea & Root Vegetable Dinner (Vegan, GF)

Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)

Vegan Black Eyed Pea Soup with Sausage and Collard Greens

butternut chili with cinnamon cumin onions carrots bell peppers corn lentils kidney beans oregano best chili spice sweet chili with squash recipe

Get the Same Ingredients I Use For My Vegan Butternut Squash Chili Recipe

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

As always, if you make this vegan butternut squash lentil chili recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!

 

butternut squash chili with cinnamon recipe healthy vegan gluten free chili with butternut squash winter and fall game day recipes

Butternut Squash Chili with Cinnamon

The Herbeevore
Butternut Squash Chili with Cinnamon is a healthy fall comfort food loaded with plant protein and fresh vegetables! Great as a meal prep or game day dinner. 
5 from 2 votes
Cook Time 45 mins
Total Time 45 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 196 kcal

Ingredients
  

Instructions
 

  • In a large pot, heat the olive oil over low heat.  Add the onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, cinnamon, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
  • To the pot, add the butternut squash, vegetable stock, and diced tomatoes with the juice and bring to a boil.  Reduce to a simmer and cook on low heat for 30 minutes or until squash has cooked through.
  • Add the kidney beans and corn, and stir well to combine.  Add hot sauce if you like a spicier chili.  Cook for another 10 minutes on low heat until chili is hot and simmering.
  • Serve in bowls, and add any toppings you like!

Notes

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 196kcalCarbohydrates: 24gProtein: 7gFat: 4gSaturated Fat: 1gSodium: 517mgPotassium: 401mgFiber: 9gSugar: 5gVitamin A: 3862IUVitamin C: 43mgCalcium: 28mgIron: 2mg
Keyword Healthy Vegan Pumpkin Recipes, High Protein Pumpkin Recipes, high protien red lentil recipes, Lentil and Pumpkin Chili Recipes, Pumpkin for Dinner Recipes, pumpkin lentil chili, Pumpkin Lentil Chili Recipe, pumpkin lentil soup, Savory Pumpkin Recipes, Vegan Pumpkin Bean Chili, Vegan Pumpkin Chili Recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dinners, Fall Recipes, Family Recipes, Gluten Free, High Fiber, High Protein, Meal Prep, One Pot Recipes, Pantry Recipes, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

1 Comment

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.