Vegan quinoa chili with butternut squash and black beans is a hearty, tasty, filling meal for those cold winter nights! Lots of flavor and protein in this healthy recipe!
Well, we had a cold front blow in and now it is most definitely chili weather here in Michigan! Yesterday we woke up to a grey, damp day in the 40’s, and I knew that I would be cooking up a big pot of chili. Since I was too busy to go grocery shopping, I decided that this chili would be based on two ingredients that I always have on hand – quinoa and black beans.
Since this is a vegan chili, there’s no meat to worry about, so it cooks up pretty quickly! You can have this vegan quinoa chili on the table in about 30 minutes.
I used white quinoa this time, but you could use red or black if you prefer. Learn about the different varieties of quinoa here.
Vegan Quinoa Chili with Butternut Squash and Black Beans.
- 1 small onion chopped
- 4 cloves garlic chopped
- 1 Tablespoon oil
- 12 ounces frozen winter squash puree
- 30 ounces black beans drained and rinsed
- 1 cup quinoa
- 32 ounces vegetable broth
- 1 cup salsa
- 1/2 cup tomato sauce
- 3 teaspoons cumin
- 1 teaspoon paprika
- 3/4 teaspoon chili powder
- 1 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/2 teaspoon sugar
- 1 cup water
- In a large soup pot, cook the onion and the garlic in the olive oil over medium low heat until soft, about 5 minutes
- While the onion and garlic cook, microwave the frozen squash in a microwave safe bowl for about 4-5 minutes on high.
- Put the squash, salsa, and tomato sauce in the pot and stir. Add the black beans, vegetable broth, quinoa, and spices. Stir and raise the heat to high.
- Once the chili is boiling, reduce heat to low and cover. Cook for 20-25 minutes. If the liquid level gets too low, add the cup of water.
- Serve hot with tortilla chips or cornbread.
This vegan quinoa chili is even better with toppings! Try:
- tortilla chips or strips
- diced tomato and red onion
- your favorite crackers
How was your weekend? Is it chili weather where you are?
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.