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Home » 31 days » Vegan Quinoa Chili with Butternut Squash and Black Beans.

Vegan Quinoa Chili with Butternut Squash and Black Beans.

Oct 19, 2014 · Modified: Aug 9, 2017 by Kelly Roenicke · 13 Comments

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Tasty vegan quinoa chili with black beans and squash! Hearty and healthy!

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!

Tasty vegan quinoa chili with black beans and squash! Hearty and healthy!

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.

This healthy quinoa chili is made with butternut squash and black beans and cooks up in just 30 minutes! A quick and easy meal!
5 from 1 vote
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Vegan Quinoa Chili with Butternut Squash and Black Beans.

A healthy and hearty vegan chili recipe that cooks up in just 30 minutes!
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 382 kcal
Author Kelly Roenicke

Ingredients

  • 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
  • ½ cup tomato sauce
  • 3 teaspoons cumin
  • 1 teaspoon paprika
  • ¾ teaspoon chili powder
  • 1 ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 ½ teaspoon sugar
  • 1 cup water

Instructions

  1. In a large soup pot, cook the onion and the garlic in the olive oil over medium low heat until soft, about 5 minutes
  2. While the onion and garlic cook, microwave the frozen squash in a microwave safe bowl for about 4-5 minutes on high.
  3. 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.
  4. 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.
  5. Serve hot with tortilla chips or cornbread.
Nutrition Facts
Vegan Quinoa Chili with Butternut Squash and Black Beans.
Amount Per Serving
Calories 382 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 1516mg66%
Potassium 1113mg32%
Carbohydrates 68g23%
Fiber 17g71%
Sugar 6g7%
Protein 18g36%
Vitamin A 6905IU138%
Vitamin C 16.2mg20%
Calcium 112mg11%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Tasty vegan quinoa chili with black beans and squash! Hearty and healthy!

This vegan quinoa chili is even better with toppings! Try:

  • tortilla chips or strips
  • guacamole
  • 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. 

 

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Filed Under: 31 days, Dairy Free, food, Gluten Free, Recipes, Soup, Vegan Tagged With: 30 minutes or less, Dairy Free, Egg Free, Fish Free, Gluten Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    October 6, 2018 at 12:40 pm

    5 stars
    This is great great great!

    Reply
  2. Lindsey

    October 28, 2015 at 12:43 pm

    How would you make it if you were using a fresh butternut squash?

    Reply
    • Kelly

      October 30, 2015 at 10:20 pm

      Just roast your squash, then remove the flesh and mash it with a fork before adding it to the chili. Then prepare the way the recipe states.

      Reply
  3. erin

    September 29, 2015 at 3:08 pm

    do you cook the quinoa before putting it in the mix??

    Reply
    • Kelly

      September 29, 2015 at 8:28 pm

      No, you don’t have to cook it first!

      Reply
  4. Kass

    December 3, 2014 at 8:32 pm

    Looks delicious but when do you add the quinoa? At step 3?

    Reply
    • Kelly

      January 6, 2015 at 10:23 am

      Yes, add it in Step 3. Sorry about that, I have corrected the recipe above now. :)

      Reply
  5. Julia Mueller

    October 20, 2014 at 11:53 am

    Oooof 40s and damp definitely calls for a hearty bowl of chili! I’m just as in love with veggie chilis as I am meaty ones, and this one looks to be all sorts of delicious and nutritious. Gorgeous!

    Reply
  6. Gayle @ Pumpkin N Spice

    October 20, 2014 at 8:17 am

    I’ve always wanted to try a quinoa chili, Kelly! This one looks incredible! Love the squash puree in here, too.

    Reply
  7. Sarah@WholeandHeavenlyOven

    October 19, 2014 at 10:03 am

    I still have yet to try quinoa chili and I think you just convinced me. LOVE the addition of butternut squash in this and how thick and filling it looks!

    Reply

Trackbacks

  1. 50 Cozy Vegan Fall Stews - Connoisseurus Veg says:
    October 28, 2015 at 10:15 am

    […] Vegan Quinoa Chili with Butternut Squash and Black Beans – The Pretty Bee […]

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  2. 50 Fast and Healthy Vegan Dinners - Connoisseurus Veg says:
    January 9, 2015 at 2:28 pm

    […] Vegan Quinoa Chili With Butternut Squash and Black Beans – The Pretty Bee […]

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  3. 50 Gluten-Free Holiday Side Dishes says:
    November 4, 2014 at 9:01 am

    […] Vegan Quinoa Chili with Butternut Squash and Black Beans from The Pretty Bee […]

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