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A bowl with butternut squash quinoa chili next to a napkin.
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Butternut Squash Quinoa Chili

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 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 338kcal
Author Snacking in Sneakers

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium bell peppers, diced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • ½ tsp pepper
  • ¼ tsp salt
  • 1 ½ tbsp tomato paste
  • 3 cups peeled and chopped butternut squash (about half of a medium-large squash)
  • 14.5 oz can of fire roasted diced tomatoes (not drained)
  • 15.5 oz can black beans, drained and rinsed
  • 15.5 oz can pinto beans, drained and rinsed
  • 1 chipotle chili with adobo, finely chopped (can increase according to spice preferences*)
  • 3 ½ cups lower-sodium vegetable broth or chicken broth*
  • 1 cup uncooked 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%

Nutrition

Calories: 338kcal