Butternut Squash Quinoa Chili

5 from 2 votes

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: dinner

Cuisine: American

Servings:

Calories: 401kcal

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!

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