Butternut Squash Coconut Chili

I found this recipe online and made some adjustments, but it is DELICIOUS. I've been trying to eat more vegetarian, and was searching for some ideas when I came across this gem. I often think that eating vegetarian means just being hungry and never getting full, but this dish does the trick. We as humans consume too much meat, for our health, and for our planet. It is much more sustainable to eat a plant based diet, so I'm trying to lean towards that direction. Anyway, enjoy this chili, its so damn good!!

You'll need a slow cooker or crock pot for this recipe!


Butternut Squash Coconut Chili


  • 1 medium onion, chopped

  • 2 stalks of celery, chopped

  • 2 carrots, peeled and chopped

  • 2 medium apples, peeled and diced

  • 2 cups of peeled + diced butternut squash

  • 4 cloves of garlic, peeled and finely minced (or 1 tsp of garlic powder)

  • 1 medium can of black beans, drained + rinsed

  • 1 medium can of chickpeas, drained + rinsed

  • 1 can (400ml) of low-fat coconut milk

  • 2 teaspoons of chili powder

  • 1 tablespoon of ground cumin

  • 1 teaspoon of dried oregano

  • 2 cups of vegetable broth

  • 2 tablespoons of tomato paste

  • salt and pepper to taste

  • 1 tablespoon of curry powder (optional; I added this to mine, and thought I made a wise choice.)

  • cooked rice or quinoa (optional)

  • chopped fresh cilantro, parsley or chives (for garnish)

  • shredded unsweetened coconut (for garnish)

  1. Place all ingredients except the garnishes/rice in a slow cooker. Cook on high heat for 4 hours (or low for 6-8 hours). Add more chili powder as desired. Add a pinch of cayenne pepper if you like chili on the spicy side. In the last 45 minutes of cooking, open the lid to allow the chili to thicken. If the chili looks a bit dry, add a bit more vegetable broth.

  2. Serve over rice or quinoa. Garnish with fresh herbs and shredded coconut.