1-Pot Butternut Squash Quinoa Chili
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
6 (Entrée servings)
-
Calories
308 kcal
-
Course
Main Course
1-Pot Butternut Squash Quinoa Chili
Description
The 1-Pot Butternut Squash Quinoa Chili recipe starts by sautéing onion and jalapeño in oil or water, then adds garlic until softened and lightly browned. Butternut squash is incorporated and coated with spices including a chili powder blend, ground cumin, and smoked paprika, then cooked briefly before adding diced tomatoes, tomato paste, and vegetable broth. Quinoa goes into the simmering pot to cook through and thicken the chili, which is enriched further with kidney and black beans.
This chili balances the natural sweetness of squash with a blend of spices and beans, resulting in a hearty, creamy chili with varied textures from tender squash and beans to fluffy quinoa. Optional kale adds a green component. The seasoning is customizable with salt, pepper, and optional chipotle pepper in adobo sauce for smokiness and heat.
It is suitable as a filling main dish. Suggested serving options include pairing with rice or quinoa, adding chopped fresh cilantro or parsley, avocado slices, or using DIY chili "cheese" Fritos for an added crunchy topping.
Nutrition is a rough estimate based on oil choice and sweetener amounts, excluding optional ingredients or toppings. Additional broth or water may be added during cooking to ensure proper quinoa texture and moisture balance.
Ingredients
CHILI
- 2 Tbsp avocado oil sub water if avoiding oil, or coconut oil
- 1 onion diced, small, white or yellow
- 1 jalapeño (minced // remove seeds for less heat)
- 1/2 tsp sea salt DIVIDED // plus more to taste
- 1/2 tsp black pepper DIVIDED // plus more to taste
- 4 cloves garlic
- 4 cups butternut squash diced
- 3 Tbsp chili powder (DIVIDED // chili powder should be a blend of spices, not entirely ground chilies)
- 2 Tbsp cumin DIVIDED, ground
- 2 tsp smoked paprika
- 2 15- ounce diced tomatoes canned, fire-roasted or regular, if unsalted add salt to taste
- 1/4 cup tomato paste
- 3 cups vegetable broth (sub up to half with water for lower sodium // plus more as needed)
- 1/4 cup quinoa rinsed
- 1 15- ounce Kidney Beans canned, slightly drained
- 1 15- ounce black beans canned, slightly drained
- 1-2 Tbsp coconut sugar or maple syrup
- 1 small chipotle pepper in adobo sauce optional, for heat
- 1 cup kale optional, chopped or other sturdy green
FOR SERVING optional
- DIY Chili "Cheese” Fritos
- rice or quinoa
- cilantro fresh, chopped or parsley
- avocado
Instructions
- Heat a large pot over medium heat. Once hot, add oil (or water), onion, and jalapeño pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
- Add garlic and sauté (stirring occasionally) for 2-3 minutes more, or until onion, pepper, and garlic are softened and slightly browned.
- Add butternut squash, 2/3 of the chili powder (2 Tbsp as original recipe is written), half the cumin (1 Tbsp as original recipe is written), smoked paprika and stir to coat. Cook for 3 minutes.
- Add diced tomatoes, tomato paste, and vegetable broth and stir to combine. Bring to a low boil over medium-high heat.
- Once boiling, add quinoa (see photo) and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cover and cook for 12-15 minutes, or until quinoa is mostly tender. As it's cooking you may need to add more vegetable broth or water if it's looking too dry and the quinoa isn't submerged (I didn't find that necessary).
- Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp as original recipe is written) and chili powder (1 Tbsp as original recipe is written), coconut sugar, and stir to combine. If adding the chipotle pepper in adobo sauce (optional), add now.
- Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), cover, and gently simmer for 15-20 minutes to meld the flavors together. Stir occasionally.
- Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.
- Add kale (optional), cover, and cook for 2-3 minutes more. Serve as is, or garnished with lime, chili cheese fritos (or tortilla chips), fresh jalapeño, cilantro, red onion, and/or avocado (all optional).
- Store leftovers in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat on the stovetop or in the microwave until hot.
Notes
- Adjust the amount of salt and pepper to taste during and after cooking.
- You can substitute water for oil if avoiding fats, though flavor will be milder.
- Optional ingredients like kale and chipotle pepper can be added based on heat preference.
- Add liquid as needed during cooking if the chili gets too thick before quinoa is fully cooked.
- Nutrition estimates exclude optional toppings and ingredients; use avocado oil and smaller amounts of sweetener for lower calories.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Entrée servings)
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1Bowls | |
| Calories | 308 | 15% |
| Carbohydrates | 51.7g | 17% |
| Protein | 12g | 24% |
| Fat | 7.5g | 12% |
| Saturated Fat | 0.9g | 5% |
| Sodium | 740mg | 31% |
| Fiber | 14.8g | 59% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
