Vegan Butternut Squash and Tofu Chili Recipe

Vegan Butternut Squash and Tofu Chili Recipe

How To Make Vegan Butternut Squash and Tofu Chili

Enjoy a bowl of spicy chili even without meat with this tofu chili recipe. This hearty dish is filled with squash, beans, corn, and various herbs.

Preparation: 15 minutes
Cooking: 50 minutes
Total: 1 hour 5 minutes



  • 2tbspolive oil
  • 1green bell pepper,chopped
  • 1onion,chopped
  • 3clovesgarlic,minced
  • 16ozfirm tofu,drained
  • 1butternut squash,peeled, seeded, and cubed
  • 15ozkidney beans,rinsed and drained
  • 15ozcannellini beans,drained and rinsed
  • 1cancorn,drained
  • 1cupvegetable broth,or more as needed
  • 8oztomato paste
  • 2serrano peppers,seeded and finely chopped
  • 1tbspground allspice
  • 1tbspground cumin
  • 1tbspcayenne pepper
  • 1tspgarlic salt
  • 2tbsphot sauce,or more to taste
  • salt,to taste


  1. Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir for about 5 minutes until onion is translucent. Add tofu; break up and stir for about 10 minutes until crumbly and firm.

  2. Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt.

  3. Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer for about 30 minutes, stirring occasionally, until squash is tender. Add hot sauce and salt.


  • Calories: 556.32kcal
  • Fat: 10.20g
  • Saturated Fat: 1.52g
  • Monounsaturated Fat: 3.85g
  • Polyunsaturated Fat: 3.89g
  • Carbohydrates: 87.24g
  • Fiber: 26.71g
  • Sugar: 9.01g
  • Protein: 37.10g
  • Sodium: 815.94mg
  • Calcium: 653.99mg
  • Potassium: 2484.00mg
  • Iron: 13.56mg
  • Vitamin A: 373.64µg
  • Vitamin C: 39.85mg
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