Quinoa chili with butternut squash and black beans is a hearty, tasty, filling meal for those cold winter nights. This is the perfect family meal – serve it with homemade vegan cornbread muffins for a comforting dinner.
If you don’t know what to make for dinner, chili can be an easy answer! When I’m short on time, I often turn to chili for a delicious dinner option that I know my family will love.
We love white bean chicken chili as well as bean free beef chili, and we also love this vegan version! This recipe is nice because it uses a lot of pantry and freezer ingredients that you may already have on hand.
Since this is a vegan chili recipe, there’s no meat to worry about, so it cooks up pretty quickly! You can have this on the table in about 30 minutes.
Ingredient Notes
- Quinoa – I used white quinoa this time, but you could use red or black if you prefer. Learn about the different varieties of quinoa here.
- Beans – I used canned black beans, but you could use canned pinto beans if you like.
- Butternut Squash – Frozen butternut squash puree is available year round in the frozen food aisle. You could also use a fresh butternut squash if you like. You can roast the squash and then scoop out the inside and add it to the chili.
Toppings
Top this chili with:
- tortilla chips or strips
- guacamole
- diced tomato and red onion
- your favorite crackers
Serving Suggestions
If you’re looking for side dishes to serve with this chili, try any of these:
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Recipe
Vegan Quinoa Chili with Butternut Squash and Black Beans.
Ingredients
- 1 small onion chopped
- 4 cloves garlic chopped
- 1 Tablespoon olive oil
- 12 ounces frozen winter squash puree
- 30 ounces canned 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 organic cane 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.
Notes
Nutrition
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.
Darryl
This is great great great!
Lindsey
How would you make it if you were using a fresh butternut squash?
Kelly
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.
erin
do you cook the quinoa before putting it in the mix??
Kelly
No, you don’t have to cook it first!
Kass
Looks delicious but when do you add the quinoa? At step 3?
Kelly
Yes, add it in Step 3. Sorry about that, I have corrected the recipe above now. :)
Julia Mueller
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!
Gayle @ Pumpkin N Spice
I’ve always wanted to try a quinoa chili, Kelly! This one looks incredible! Love the squash puree in here, too.
Sarah@WholeandHeavenlyOven
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!