A fabulous and easy vegan chili with butternut squash and tofu. Great winter recipe! The tofu is scrambled and takes on an almost crumbled meat-like texture, not squishy and full of flavor. Great for vegans, vegetarians, and omnivores. This is my most popular potluck dish! Please experiment with this recipe and let us know how it turns out!



Recipe Summary

15 mins
50 mins
1 hr 5 mins
1 giant pot


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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. 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, stirring occasionally, until squash is tender, about 30 minutes. Add hot sauce and salt.

Cook's Note:

Variation - try using 3 sweet potatoes, peeled and cubed, in place of the squash.

Nutrition Facts

316 calories; protein 14.4g 29% DV; carbohydrates 54.4g 18% DV; fat 7.7g 12% DV; cholesterol 0mg; sodium 1011.7mg 41% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
Wow! What a vitamin and protein packed dish! The only change I made was in the spices not a huge fan of spicy food and I didn t add the corn. Served with rice it was a huge hit. Thank you for sharing. Read More