Butternut Squash Chili (with vegan sausage!)

A Few Words…

I can’t be accused of never trying new things! I saw a package of Gusta vegan sausages at my favorite grocery store, bought it and then figured out what to do with it!

First off – one pot cooking! And it smelled so delicious while simmering, that my son tried a spoonful. This is an easy recipe I will definitely be making more often.

Remember, you don’t have to follow a vegan diet to enjoy all different types of food!

Butternut Squash Chili (with vegan sausage!)

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Yields 4 portions


  • 4 vegan sausages (I used a 350g package of GUSTA smoked onions flavour)
  • 2 tbs. olive oil
  • 1 onion, chopped
  • 1 tbs. chili powder (I used 1/2 tbs. and it had plenty 'kick' to it!)
  • 1 tsp. cumin
  • 1/4 cup brown sugar
  • 1 tsp. salt
  • 2 cups peeled and diced butternut squash (I used 1/2 of a medium butternut squash)
  • 1 x 540 ml can red kidney beans, rinsed and drained well
  • 2 x 800 ml diced tomatoes (I used 2 cans of San Marzano whole tomatoes and crushed them)
  • Coriander or some chopped parsley for garnish (optional)

Grind the vegan sausages in a food processor or chop them by hand and set aside. Reserve.

Heat the olive oil in a large pot and add the onions. Sauté on medium heat for about 5 minutes until the onions are soft.

Raise the heat slightly, add the ground sausages and keep cooking for about 4 minutes; stir with a wooden spoon frequently.

Add the rest of the ingredients, except for the herbs and bring to a boil. Reduce the heat and let simmer until the butternut squash is tender, about an hour.

Option to garnish with herbs. You can freeze the chili to have at a later date!