Butternut Squash Quinoa Chili
Cooked in just one pot, this hearty vegan chili is easy to make, nutritious and satisfying! (gluten-free)
Servings: 4 bowls
Calories: 401kcal
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
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
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