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.
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
- 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
Instructions
- 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
- 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.
This is great great great!
How would you make it if you were using a fresh butternut squash?
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.
do you cook the quinoa before putting it in the mix??
No, you don’t have to cook it first!
Looks delicious but when do you add the quinoa? At step 3?
Yes, add it in Step 3. Sorry about that, I have corrected the recipe above now. :)
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!
I’ve always wanted to try a quinoa chili, Kelly! This one looks incredible! Love the squash puree in here, too.
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!