This butternut squash quinoa chili is hearty, flavorful, and healthy! A perfect cozy dish for a cold night.
Course Main Course
Cuisine American
Keyword butternut squash chili, butternut squash quinoa chili
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 6servings
Calories 338kcal
Author Snacking in Sneakers
Ingredients
1tbspolive oil
1medium yellow onion, diced
2medium bell peppers, diced
1tbspchili powder
1tspcumin
½tsppepper
¼tspsalt
1 ½tbsptomato paste
3cupspeeled and chopped butternut squash(about half of a medium-large squash)
14.5ozcan of fire roasted diced tomatoes(not drained)
15.5ozcan black beans, drained and rinsed
15.5ozcan pinto beans, drained and rinsed
1chipotle chili with adobo, finely chopped(can increase according to spice preferences*)
3 ½cupslower-sodium vegetable broth or chicken broth*
1cupuncooked quinoa
Instructions
In a large pot, heat the olive oil over medium heat. Add the onion and pepper and sauté for approximately 5 minutes, until the vegetables start to get tender.
Add the chili powder, cumin, salt, and pepper, and cook for another minute, until fragrant.
Add the tomato paste, butternut squash, tomatoes, beans, chipotle chili(s), and broth. Bring to a boil and then reduce heat to low. Simmer, covered, for 20 minutes.
Add the quinoa and simmer, covered, for 15-20 minutes more or until quinoa is fully cooked. Enjoy! Feel free to serve with optional toppings like chopped avocado, cheddar cheese, green onions, and/or tortilla chips.
Notes
Using 1 chipotle pepper plus a little adobo sauce does not add much spice but gives a subtle flavor, which is what I prefer for this recipe. But if you prefer a stronger chipotle flavor and a little heat, add more (I’d recommend 3 in this case).
Using 3 1/2 cups of broth will make this a thicker dish. If you prefer it more liquid in your chili, add an extra cup of broth.
Nutrition analysis (approximate per serving): 338 calories, 5.5 g fat, 1 g saturated fat, 750 mg sodium, 61 g carbohydrate, 14.5 g fiber, 9.5 g sugar, 14.5 g protein, Vitamin D: 0%, Calcium: 10%, Iron: 28%, Potassium: 24%