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5 from 3 votes

Butternut Squash Quinoa Chili

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner
Cuisine: American
Servings: 4
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!


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