Butternut Squash Quinoa Chili
User Reviews
5
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
American
Butternut Squash Quinoa Chili
Description
Butternut Squash Quinoa Chili features diced butternut squash gradually cooked with onions, garlic, and a blend of chili powder, cumin, and smoked paprika to build deep flavor. Fire-roasted diced tomatoes and vegetable stock form the base, in which pinto beans are simmered until the squash softens. Meanwhile, quinoa is cooked separately and then stirred in near the end to add body and protein to the chili.
The chili’s texture balances the tender squash with the slight bite of quinoa and creamy beans, offering a hearty and comforting dish with a smoky warmth from the spices. This chili is finished with optional toppings such as fresh cilantro, plain Greek yogurt to add creaminess and coolness, chopped chives or scallions for freshness, and crunchy tortilla chips to introduce a crisp element.
This recipe suits cooler weather meals and can be adapted by adjusting the bean quantity or stock amount to reach a preferred consistency. It’s a filling, flavorful vegetarian chili option with nuanced seasoning.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic minced, cloves
- 2 cups butternut squash cubed
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 3 to 4 cups vegetable stock plus more if needed
- 1 fire-roasted diced tomatoes 14 ounce can
- 1 to 2 pinto beans 14 ounce cans, drained and rinsed
- 1 cup quinoa cooked
- For topping:
toppings:
- cilantro fresh
- yogurt plain, Greek
- chives or scallions
- tortilla chips
Instructions
- Heat a large pot over medium-low heat and add the olive oil. Add in the onion with the salt and pepper and stir. Cook the onion, stirring often, until it caramelizes, about 20 minutes (this should happen quickly since it's diced!). Add in the garlic and stir. Add in the cubed butternut squash along with the chili powder, cumin and paprika. Stir to combine it all. Add in the tomatoes, 3 cups of stock (if you want a thinner soup, you can add an additional cup - also if seems like you need more liquid!) and the beans (I like 2 cans, but you can add 1!) and bring the mixture to a boil. Cover, reduce to a simmer, and cook until the squash is just fork tender, about 10 to 15 minutes.
- While the squash is cooking, you can cook the quinoa! I would just follow the package directions, which usually call for quinoa to be cooked for about 15 minutes.
- Once the squash has softened, stir in the quinoa. Taste and add more salt and pepper if you need it. Simmer the chili for about 10 minutes to bring everything together.
- Serve it topped with avocado, plain greek yogurt and some fresh cilantro if you wish! The toppings MAKE this bowl, so don't leave them out!
User Reviews
Overall Rating
5
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