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Top view of Vegan Chili in a white bowl with a spoon on a grey background

Vegan Chili

This easy Vegan Chili makes a hearty and comforting dish that is perfect for a chilly day or any time of the year! This bean free and paleo chili is easy to make with butternut squash, mushrooms and bell peppers and will become a family favorite! Naturally gluten-free, grain-free, Whole30 and low carb. 

Course Main Course
Cuisine American
Keyword paleo chili, vegan chili
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 287 kcal
Author Kelly

Ingredients

  • 1 medium onion , chopped
  • 3 garlic cloves , minced
  • 1 red bell pepper , deseeded & chopped
  • 12 oz cremini mushrooms , chopped
  • 1 cup walnuts , chopped (you can also sub with drained canned lentils or beans, if you're not paleo / Whole30 / low carb). Ground vegan crumbles or even ground turkey, beef, chicken or any ground protein works too if you're not plant-based.
  • 1 tsp coconut aminos , you can also sub with tamari or low sodium soy sauce if you're not gluten-free or soy-free.
  • 1.5 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tbsp smoked paprika
  • 1 tbsp tomato paste
  • 2.5 cups butternut squash , peeled and cubed (you can also sub with pumpkin or any other squash of your choice). If you prefer to have beens in your chili, omit the butternut squash and add 2 1/2 cups (2 15-oz cans) of drained and rinsed beans of your choice: e.g 1 can of kidney beans (1 1/4 cups) and 1 can black beans (1/4 cups) instead.
  • 1.5 - 2 cups vegetable stock or water
  • 1 28-ounce can San Marzano diced tomatoes

To serve:

Instructions

  1. In a large pot, heat avocado oil over medium heat. Add the onions and sauté for a few minutes until fragrant, then add the garlic, peppers, mushrooms and walnuts (or ground protein). Sauté for 5 minutes (more for ground protein), or until the vegetables are soft.

    Add the spices and tomato paste and cook for 1-2 more minutes, until fragrant.

    Top view of mushrooms and bell peppers in a black pot
  2. Add the butternut squash if using (if not add the beans), 1 1/2 cups of water & canned tomatoes. Bring to a boil then lower the heat to simmer for 25-30 minutes, or until the squash is soft and cooked through. Add more water, as needed.

    Top view of butternut squash, mushrooms and bell peppers in a black pot
  3. Taste & season with salt and pepper.

    Top view of Vegetarian Chili in a white bowl on a grey background
  4. Serve and top with diced avocado, cilantro & jalapeño or toppings of choice.

    Top view of Vegan Chili in a white bowl with a spoon on a grey background

Recipe Video

Nutrition Facts
Vegan Chili
Amount Per Serving (1 serving)
Calories 287 Calories from Fat 180
% Daily Value*
Fat 20g31%
Carbohydrates 18g6%
Fiber 6g24%
Sugar 7g8%
Protein 9g18%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.