This chili contains everything you need. Colourful, delicious, vegan, healthy, it has it all!

Vegan Squash Chili Recipe

Squash Lentil Chili

Colourful, delicious, healthy!
Course Main Course


  • 1 cup onions, finely chopped
  • 1 cup celery, finely chopped
  • 4 cloves garlic, crushed
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp each - turmeric, nutmeg, chili flakes
  • 1/4 tsp cinnamon
  • 1 pound Butternut squash, cut in 1" cubes
  • 1 ¼ cup red lentils
  • 1 28oz diced tomatoes
  • 3 cups water
  • 1 15oz can black beans, drained and rinsed
  • 1 cup baby spinach leaves
  • 3 tbsp fresh lime juice
  • Salt and pepper to taste


  • In a large pot over medium heat, add onions and celery. Cook until soft, approx. 5 minutes.
  • Add crushed garlic and all spices, and cook for an additional 30 seconds.
  • Add squash, lentils, diced tomatoes and water. Bring to a boil, stir and simmer for approximately 25 minutes or until the lentils are soft.
  • Add the black beans, spinach leaves, lime juice and salt and pepper. Let spinach leaves wilt, adjust spices as desired, and serve.
  • Place on top of a few raw spinach leaves for colour and top with nutritional yeast flakes for added cheesy flavour.