Butternut Squash Chilli or Chili Sans Carne

Butternut squash chilli, or chili sans carne as I like to call it is loaded with warming spices, beans & earthy-sweet pumpkin.

It is vegan and easy simple to cook, 10-15 minutes work then you can walk away and let it simmer for an hour!

Vegetarian Butternut Squash Chilli Con “Carne”

This veggie butternut squash chili recipe is definitely a winter-warming favourite in our household. It is a really quick and simple meal that can be on your table in 40 minutes and 10 minutes of that is preparation time.

It is full of all the flavours you associate with a good Chili Con Carne but completely meat-free, much like my vegan chickpea chilli recipe.

Flavours like cumin, tomato, beans, and of course, chilli pepper but the sweet earthiness of the butternut squash remains the star of the show.

Of course, this is no better, or indeed worse than a beef or pork chilli.

It is different! When I am cooking food sans meat I like to celebrate the difference rather than attempt to substitute meat.

This recipe is a celebration of squash and pumpkin. It joins recipes like roasted butternut squash pasta, pumpkin Curry and butternut Squash Tagine.

This recipe can be made with pretty much any member of the pumpkin family. Although I would avoid stringy varieties like spaghetti squash.

Frequently Asked Questions

Can I use different types of squash?

Yes… But they do all take different amounts of time to cook, depending on ripeness and moisture content.

To be honest the same is true of squash ort pumpkin within the same type. I usually give myself an hour to make this recipe but start checking whether it is cooked after half an hour.

Will this recipe store?

This vegan chili con carne will store in the fridge for around a week. Reheat it in a sauce pan over a medium-low heat covered with a lid, adding just a splash of water.

What can I do with leftover squash?

Buying squash and pumpkin for a small family or a couple can be difficult, they are often large beasties!

I usually drizzle any leftover pumpkin with oil and season with salt and roast for an hour then mash and freeze. I use the puree in my butternut squash risotto it is also great in butternut squash soup.

It will freeze for up to 3 months.

I also have links to a few other recipes for squash littered throughout this recipe.

Serving Suggestions

I usually serve this with brown rice and some snipped chives. I’m not vegan so will often add a satisfying dollop of sour cream too.

You could also add a generous sprinkle of sharp Cheddar cheese.

This cashew nut cream would make for a great vegan substitution.

This works equally well with toasted millet or bulgur wheat.

It is also amazing wrapped in a flour or corn tortilla with some crispy lettuce!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 24cm or 10″ saucepan or Dutch oven with a lid.
• Chopping board.
• Kitchen knife.
• Weighing scales and or measuring jug, cups and spoons.
• Stirring and serving spoons.