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Chili in a small cauldron bowl that reads "Dynamite Chili" topped with vegan sour cream and radish.

Dynamite Chili

This Chili brings the heat! Spicy, flavorful and full of good for you stuff like - red kidney beans, green pepper, butternut squash, & jalapeños!
5 from 3 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Author: Steph


  • 1 tablespoon extra virgin olive oil (or your preferred oil)
  • 1 large onion finely diced
  • 1 cup beefless ground (such as Gardein beefless ground)
  • 1 teaspoon chili oil (optional)
  • 4 cloves garlic minced
  • 1 large green pepper finely chopped
  • 1 large jalapeño (with seeds) finely chopped
  • 1 cup frozen butternut squash
  • 2 (13 ounce) cans diced tomatoes
  • 1 (13 ounce) can red kidney beans drained & rinsed
  • 1 (13 ounce) can tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon Valentina hot sauce (optional)
  • 1 bay leaf
  • salt & pepper (to taste)


  • vegan sour cream
  • avocado
  • vegan shredded cheese
  • radish
  • cilantro


  • Heat a large pot over medium high heat. When hot add oil followed by diced onions. Cook the onion for 3 - 4 minutes.
  • Add beefless ground & chili oil. Cook for 5 minutes mixing often.
  • Add garlic and cook an additional minute until fragrant.
  • Add green pepper, jalapeño & butternut squash. Cook for 5 minutes mixing often.
  • Reduce heat to medium and add diced tomatoes, red kidney beans, tomato sauce, garlic powder, onion powder, chili powder, paprika, crushed red pepper, Valentina hot sauce, and the bay leaf. Mix well to combine and simmer on medium to medium-low for 20 minutes. Place a lid on the pot while it simmers. Give it a mix a few times while it cooks.
  • Remove from heat, plate and top with all the best chili toppings!