Butternut Squash Quinoa Chili

Butternut Squash Quinoa Chili

I have a feeling that you guys are going to LOVE this chili.

I’m not trying to toot my own horn or anything like that but I’m kind of proud of it. The blend of warming spices and hint of smoky flavor pairs perfectly with the tender nutty pieces of butternut squash.

So this might sound a little strange but the inspiration for this recipe actually came from a frozen burrito. There’s a locally-based brand that just started selling to my Whole Foods and I’m obsessed with the flavor combinations.

My favorite is the smoky quinoa and butternut squash burrito which I thought might translate into a healthy bangin’ chili and guess what? It did. THE END.

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

Butternut Squash Quinoa Chili

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


  • 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


  • 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!


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!