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Vegan Butternut Squash Chili Recipe

by Sandy Egge September 19, 2018 1 Comment

Vegan Butternut Squash Chili Recipe

As we move from summer into autumn, this yummy Vegan Butternut Squash Chili is just the ticket to warm up those cool fall nights.  This chili is made with butternut squash (a lot of your local grocery stores now carry this already chopped for use), black beans, garbanzo beans, fire roasted tomatoes, and an amazing mixture of spices to add just a bit of heat. You can opt to add ground turkey if you are looking to include animal protein. Adding a little Laird Superfood Cacao Creamer rounds out the flavors and gives depth to the final product. Gluten-free, grain-free, hearty and delicious!


  • 3 tbsp extra virgin olive oil
  • 1 large red onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 1/2 pounds butternut squash, chopped into cubes
  • 2 sprigs of fresh oregano, chopped
  • 1 can black beans, rinsed and drained
  • 1 can garbanzo beans, rinsed and drained
  • 1 14 oz can fire roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp cumin seeds
  • 1 tsp ground cumin
  • 4-5 large garlic cloves, minced
  • 1 chipotle pepper in adobo sauce, seeded, and chopped (look for canned chipotle peppers in adobo sauce at your grocery store)
  • 1 tbsp adobo chili powder (or generic chili powder if that’s what you have)
  • 2 tsp adobo sauce 
  • ½ tsp cinnamon
  • ½ tsp smoked paprika
  • 2 cups of your favorite vegetable broth
  • Salt and pepper to taste
  • 2 heaping tbsp Laird Superfood® Cacao Creamer


  • 1 tbsp unsweetened plain greek yogurt or sour cream (if you are dairy free, use coconut yogurt)
  • Pinch of diced red onion
  • Pinch of chopped cilantro



  1. Set your stove top burner to medium heat, and in a medium stockpot add the olive oil, onions, bell peppers, butternut squash and cumin seeds.
  2. Stirring occasionally, sauté until onions are translucent and bell peppers and squash are softened.  The heat will also allow the cumin seeds to release their flavor. 
  3. Reduce heat to medium-low, add fresh oregano, ground cumin, minced garlic, chopped chipotle pepper, adobo sauce, cinnamon, and smoked paprika. Continually stir the mixture for about 1 minute, or until spices release their aroma. 
  4. Add rinsed and drained black beans and garbanzo beans. Add fire roasted diced tomatoes and juices, tomato paste, and vegetable broth. Cover stockpot and let simmer for 45 minutes, stirring occasionally. 
  5. Salt and pepper to taste, add two heaping tablespoons of Laird Superfood® Cacao Creamer, mix in well.
  6. Turn heat to low and let simmer uncovered for about 15 minutes, stirring occasionally. 
  7. Remove from heat. Let sit for about 15 minutes. Serve into bowls, garnish, and enjoy! Makes 6-8 servings. 


Sandy is a Naturopathic Clinical Nutritionist, who now spends her working career as Director of Research and Development for Laird Superfood.  She passionately believes in food as medicine, and in whole food as the foundation for good health.  Sandy's previous experience has led her to advocate for, and design, individualized Nutritional Protocols to be integrated with Functional Medicine treatment plans and she's written numerous articles for medical advocacy groups introducing "food as medicine."  When she's not at Laird Superfood developing new whole food products, you'll find her cooking up delicious food to share with family and friends or enjoying the beautiful outdoors of Central Oregon!


    Sandy Egge
    Sandy Egge


    1 Response

    Linda Jung
    Linda Jung

    October 03, 2018

    Can’t wait to try this great recipe tonight with the weather here in Bend getting cooler.

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