Butternut Squash Chili with Quinoa {Vegan & Gluten Free}

We have gotten an abundance of butternut squash and acorn squash in our CSA the past few weeks.

It’s getting a bit crazy in our fridge.  I think before I did some cooking today, I counted that we had something like 12 squash (between the two types) in our fridge.  This is the bottom shelf and doesn’t include what’s on the middle shelf, haha…

Of course, all that is completely okay with me though, because I love me some winter squash.  It’s versatile and can be used in a lot of dishes.  Devon really seems to enjoy it too – despite his mean mug, you can tell he likes it from the sweet squash goatee he’s sporting (from our acorn squash the other night).

While I love a basic roasted butternut squash soup, I’ve been trying to brainstorm some more “out of the box” ideas for cooking with it.  This recipe below was one of my first ideas – incorporating it into chili.  I think it came out fabulous.  I love the mixture of the sweet squash with the spicy chipotle and smoky fire roasted tomatoes.

This butternut squash chili with quinoa is a great option if you are looking for a Meatless Monday dish, or if you are cooking for friends/family that are vegan or have food allergies.  It’s free of animal products (unless you add cheese, which you certainly can feel free to do so if you want!) and it’s free of the top 8 food allergens.  It’s also packed with plant-based goodness – tons of different types of veggies, and protein-rich beans and quinoa.

I’ll have some more butternut squash recipes up on the blog shortly, so keep your eyes peeled!

Butternut Squash Chili with Quinoa

Makes 6 servings
Dietary Notes:  Vegan, Dairy Free, Gluten Free, Top 8 Allergen Free

Ingredients:

2 tbsp olive oil
1 onion, chopped
2 bell peppers, chopped
1 tbsp chili powder
1 tsp cumin
½ tsp salt
½ tsp pepper
Half of a medium butternut squash, peeled and chopped
1 can of low sodium black beans
1 can of low sodium pinto beans
1 can of fire roasted diced tomatoes
1.5 tbsp tomato paste
1 chipotle chili with adobo, diced (just take one out of the can with a spoonful of sauce – freeze the rest in several baggies to pull out as needed for other recipes!) {*if gluten free, check to make sure canned varieties do not contain wheat flour}
3 to 4 cups vegetable broth (more if you prefer it a bit liquidy, less if you prefer it thick like the photos in the post) {I’m a fan of Massel for broth}
1 cup quinoa

Optional toppings of your choice:  avocado, tortilla chips, scallions, cheese

Directions:

1. Heat olive oil in large pot over medium heat.  Add onion and pepper and sauté for approximately 5-7 minutes until vegetables are tender.
2. Add spices (chili powder, cumin, salt, and pepper) and cook for another minute.
3. Add squash, beans, tomatoes, tomato paste, chipotle chili and broth.  Bring to a boil and then reduce heat.  Simmer, covered, for 20 minutes.
4. Add quinoa and simmer covered for 15-20 minutes more, or until quinoa is fully cooked.  Enjoy!

Share with me:  What’s your favorite way to use butternut squash?  What’s your favorite type of chili?

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Chrissy Carroll

Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.

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