Go Back
+ servings
This healthy quinoa chili is made with butternut squash and black beans and cooks up in just 30 minutes! A quick and easy meal!

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


  • 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


  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.