Butternut Squash Quinoa Chili

Butternut Squash Quinoa Chili- cooked in just one pot, this hearty vegan chili is easy to make, nutritious and satisfying! (gluten-free)

Butternut Squash Quinoa Chili- cooked in one pot, this hearty vegan chili is easy to make, nutritious and satisfying! (gluten-free)

Chili season has officially arrived and boy, have I got one bangin’ chili for you! This recipe is actually an oldie that I revamped and made even better.

Really the biggest change I made was leaving out a few ingredients that were hard to find, like jicama. Six years ago it seemed like such a great idea but now that I live in a smaller town in Georgia, I realize that wasn’t the most practical decision.

The good news is that you shouldn’t have any issues finding the ingredients for my new and improved version and it tastes just as good, if not better. Here’s what you need to make it:

Butternut Squash Quinoa Chili- cooked in one pot, this hearty vegan chili is easy to make, nutritious and satisfying! (gluten-free)

Butternut Squash Quinoa Chili Ingredients

  • Onion, Garlic and Jalapeno- This trio creates the base of the chili. I like to use jalapeño for a very mild spice but you can sub any kind of pepper you prefer for more or less spice.
  • Chili Powder, Cumin, Oregano and Ground Chipotle Pepper- I prefer to use this combo of spices for optimum flavor however I know ground chipotle pepper might not be a common ingredient. It is smoky like Smoked Paprika but has a little more spice to it. A combo of smoked paprika and cayenne will work well in its place.
  • Vegetable Broth- My go to is Better Than Bouillon for the best flavor.
  • Diced Tomatoes (with their juices)- Any kind will work. Fire roasted or just regular diced tomatoes are both good.
  • Tomato Paste- Tomato paste really enhances the savory flavor so I don’t recommend leaving it out.
  • Quinoa- I prefer to soak the quinoa for at least 6 hours prior to using it in this recipe. This step helps reduce the phytic acid, making it easier for our bodies to absorb all of the great nutrients quinoa has to offer. To soak it all you have to do it place it in a bowl and fill it with water so that it covers the quinoa by a few inches. Then just drain and rinse before adding to the chili.
  • Butternut Squash- The mild sweet flavor of cubed butternut squash pairs so well with the smoky spices in this chili. Feel free to buy it precut to save time.
  • Pinto Beans- I like to use canned beans to make this recipe go faster. Pinto or kidney beans are both great options.

Butternut Squash Quinoa Chili- cooked in one pot, this hearty vegan chili is easy to make, nutritious and satisfying! (gluten-free)

How to Make Butternut Quinoa Chili

This chili comes together in just one pot and super simple to make!

  1. Sauté the onion, garlic and pepper with the spices, until soft.
  2. Add the quinoa, squash, tomato paste, diced tomatoes and broth.
  3. Bring to a low boil and cook for 20 minutes, or until quinoa and squash are soft.
  4. Stir in the pinto beans and cook until heated through.
  5. Serve warm with desired toppings and enjoy!

Butternut Squash Quinoa Chili- cooked in one pot, this hearty vegan chili is easy to make, nutritious and satisfying! (gluten-free)

I hope you get a chance to give this one a try because it’s sure to keep your body warm, your stomach full, and your taste buds happy.

Also, I highly recommend serving it with my Vegan Pumpkin Cornbread Muffins. YUM.

Looking for more chili recipes?

Butternut Squash Quinoa Chili- cooked in one pot, this hearty vegan chili is easy to make, nutritious and satisfying! (gluten-free)

Print Recipe
4 from 1 vote

Butternut Squash Quinoa Chili

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeños (or 1 poblano pepper), cored and finely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground chipotle pepper
  • 1 14.5-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 3-4 cups vegetable broth
  • 1 medium-size butternut squash, peeled, seeded and diced into 1-inch cubes (yields about 3 cups squash)
  • 1 cup dry quinoa, rinsed
  • 1 15-ounce can pinto or kidney beans

Instructions

  • In a large pot, warm the oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Add the garlic, pepper and seasonings then continue to cook for 5 more minutes.
  • To the pot, add the diced tomatoes, tomato paste, vegetable broth, butternut squash and quinoa. Bring to a boil then reduce to a simmer. Cook for 20 minutes, or until squash and quinoa are tender.
  • Lastly, add the beans to the pot. Stir to combine and cook for a few minutes, until heated through.
  • Serve warm with desired toppings and enjoy!

Notes

My Vegan Pumpkin Cornbread Muffins are excellent paired with this chili!

Nutrition

Calories: 401kcal, Carbohydrates: 72g, Protein: 14g, Fat: 7g, Saturated Fat: 1g, Sodium: 822mg, Potassium: 1099mg, Fiber: 14g, Sugar: 8g, Vitamin A: 21203IU, Vitamin C: 49mg, Calcium: 142mg, Iron: 5mg
Course: dinner
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

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