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]






  • 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.

Nutritional Information

Total Calories: 1213 | Total Carbs: 174 g | Total Fat: 47 g | Total Protein: 46 g | Total Sodium: 2280 g | Total Sugar: 28 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.