Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Healthy Chili [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This vegan chili is the perfect large pot meal to make ahead of time, especially on a rainy day. You’ll have leftovers that are great for additional quick meals. The chili is incredibly healthy made with lots of veggies and beans that are a great source of protein, leaving you feeling satisfied. It’s a wonderful meal to help shed some of those unwanted winter pounds, allowing you to look and feel your best!

Healthy Chili [Vegan]

This Recipe is :

Dairy Free Vegan




  • 3 tablespoons extra virgin olive oil, 2 tablespoons + 1 tablespoon divided
  • 1 small butternut squash, peeled, seeded and cubed (about 2 cups cubed)
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 green pepper, seeded and diced
  • 1 red pepper, seeded and diced
  • 2 zucchini, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chipotle powder (or cayenne)
  • 1 jar (24-ounces) crushed tomatoes
  • 1 cup black beans
  • 1 cup kidney beans
  • 1/4 + 1/8 teaspoon sea salt divided


  1. Preheat oven to 400°F.
  2. Peel and cube butternut squash into 1 inch cubes.
  3. On a baking sheet toss butternut squash with 1 Tbsp. olive oil and 1/8 tsp. sea salt.
  4. Bake squash for approximately 20 minutes.
  5. In a large pot over medium heat, sauté onion, garlic and chili powder for 5 minutes.
  6. Add peppers and continue to cook for 5 minutes.
  7. Next add zucchini and thyme, cooking for another 5 minutes.
  8. Add the jar of crushed tomatoes and cook for 10 minutes.
  9. Stir in the beans, roasted butternut squash, chipotle powder and ¼ tsp. sea salt and cook for 5 minutes.
  10. If desired, garnish with scallions, or try guacamole for a creamy more decadent garnish.





Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger and Foodie with a passion for holistic wellness. She helps people awaken their joy and tap into their intuition. Wendy is the Founder of Give Love Create Happiness and Park and City.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Pesto Gnocchi With Olives and Sun-Dried Tomatoes [Vegan]

Pesto Gnocchi With Olives and Sun-Dried Tomatoes [Vegan]

Creamy Raw Chocolate Espresso Pie [Vegan]

Creamy Raw Chocolate Espresso Pie [Vegan, Gluten-Free]

White Bean Cinnamon Muffins [Vegan]

White Bean Cinnamon Muffins

Couscous Stuffed Eggplant with Lemon Tahini Sauce [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Healthy Chili [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×