If you’re craving a cozy bowl of comfort with vibrant color and bold flavors, Butternut Squash and Quinoa Chili is about to become your new go-to. This dish delivers everything you want in a hearty chili: creamy squash, toothsome quinoa, and layers of spice and warmth, all while being delightfully nutritious and satisfying. Whether you’re looking for a fresh twist on a weeknight favorite or need a crowd-pleasing meal for your next gathering, this vegetarian chili covers all the bases. Each bite is a balance of sweet, smoky, and spicy—truly a wholesome hug in a bowl!
Ingredients You’ll Need
The beauty of Butternut Squash and Quinoa Chili is how it turns everyday ingredients into a nourishing, soul-warming meal. Each item brings its own magic—think rich texture from the squash, protein from the beans and quinoa, and a rainbow of flavor from fresh veggies and warming spices. Here’s what you’ll need:
- Olive Oil: Just a splash for sautéing brings all the aromatics together and ensures deeper flavor.
- Onion: Diced onion is the base layer, adding subtle sweetness and savory depth.
- Garlic: Fresh garlic infuses a fragrant punch you won’t want to miss.
- Red Bell Pepper: Adds crunch, color, and natural sweetness to balance the chili’s spices.
- Jalapeño (optional): For those who love a hint of heat—add more or less to your taste.
- Butternut Squash: The star! Its creamy, slightly sweet cubes melt right into the chili.
- Black Beans: Offer hearty texture and plant-based protein to keep you full.
- Kidney Beans: Twice the beans, double the delicious; these add a classic chili feel.
- Crushed Tomatoes: The saucy base that brings everything together and glistens with flavor.
- Quinoa: Rinsed and uncooked, it soaks up all the goodness and adds a pillowy texture.
- Vegetable Broth: This liquid gold makes every bite deeply savory and satisfying.
- Chili Powder: The spice that defines the dish, kicking things up without being overpowering.
- Ground Cumin: Earthy and warm, cumin layers in classic chili flavor.
- Smoked Paprika: Adds a gentle smokiness, giving each spoonful irresistible depth.
- Salt: The essential seasoning that ties all the flavors together.
- Black Pepper: Freshly cracked for a finishing note of gentle heat.
- Lime Juice: Bright, tangy, and added at the end to bring the whole pot to life.
- Chopped Fresh Cilantro (optional): For those who love herby freshness on top!
How to Make Butternut Squash and Quinoa Chili
Step 1: Sauté the Aromatics
Begin by heating your olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for three to four minutes, stirring occasionally, until softened and just starting to turn translucent. Next, toss in the minced garlic, red bell pepper, and jalapeño if you’re adding a little spice. Cook this colorful mix for another two minutes—it’ll smell absolutely irresistible!
Step 2: Pile in the Veggies and Beans
Now it’s time for Butternut Squash and Quinoa Chili to really start coming together. Add the cubed butternut squash, both types of beans, the crushed tomatoes, and the rinsed quinoa. Don’t forget the veggie broth! Give everything a good stir so all those flavors can start mingling. You’ll already see a beautiful combination of colors and textures forming.
Step 3: Spice Things Up
Spices make all the difference when it comes to chili. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat every ingredient with those fragrant seasonings. You want each bite of Butternut Squash and Quinoa Chili to have the perfect balance of warmth and depth.
Step 4: Simmer Until Perfect
Raise the heat and bring your pot to a gentle boil, then immediately reduce it to low. Let your chili simmer, uncovered, for about 30–35 minutes. Check occasionally, giving it a stir and marveling at how the squash becomes fork-tender and the quinoa softens, absorbing all those flavors. The pot should be thick, hearty, and inviting.
Step 5: Brighten and Finish
When everything is tender and your kitchen smells like absolute heaven, squeeze in the fresh lime juice and stir it through. Taste and adjust the salt or seasoning if needed. Serve your Butternut Squash and Quinoa Chili piping hot, topped with fresh cilantro if you like; now’s your moment to get creative with garnishes!
How to Serve Butternut Squash and Quinoa Chili
Garnishes
Butternut Squash and Quinoa Chili loves being dressed up! Sprinkle it with chopped cilantro for freshness, add creamy avocado slices, a dollop of tangy sour cream, or even a handful of shredded cheese. Each topping adds its own twist—don’t be shy about making it your own.
Side Dishes
While this chili shines all on its own, sometimes you want a little something on the side. Think warm cornbread for soaking up extra sauce, a simple green salad to balance the richness, or crispy tortilla chips for dipping. Each option rounds out your meal beautifully.
Creative Ways to Present
For a dinner party or game-day feast, try serving Butternut Squash and Quinoa Chili in mini bread bowls, or portion it into mason jars for a fun, portable touch. You can even create a chili bar with various toppings, letting everyone customize their own gorgeous bowl.
Make Ahead and Storage
Storing Leftovers
Let your Butternut Squash and Quinoa Chili cool to room temperature before transferring leftovers to an airtight container. Stored in the fridge, the flavors actually deepen and meld together—making it a perfect lunch or quick dinner the next day. It’ll stay fresh for up to four days.
Freezing
With its sturdy texture, this chili freezes like a dream. Ladle cooled leftovers into freezer-safe containers or bags (be sure to leave a bit of room for expansion), and freeze for up to three months. You’ll love being able to grab a homemade meal anytime you’re short on time or energy.
Reheating
Thaw frozen chili overnight in the refrigerator if possible. Then, simply reheat it in a pot over medium heat, stirring occasionally and adding a splash of broth if needed to loosen it up. If you’re in a hurry, the microwave works too—just use a microwave-safe dish and cover loosely, heating in bursts and stirring in between.
FAQs
Can I make Butternut Squash and Quinoa Chili spicier?
Absolutely! Just add extra jalapeño, toss in a pinch of cayenne, or serve with hot sauce on the side. You’re in complete control of the heat level—it’s your chili, your rules!
Is this recipe gluten-free and vegan?
Yes, this Butternut Squash and Quinoa Chili is naturally gluten-free and vegan, since it’s packed with beans and vegetables and skips any animal-based products or gluten-containing grains.
Can I use frozen butternut squash?
You sure can. Frozen cubed butternut squash cuts back on prep time and still turns out tender and delicious. Just add it straight to the pot without thawing, and you may need a couple extra minutes to simmer.
What’s the best way to meal prep this chili?
Prepare the chili as directed, portion it into individual containers, and store them in the refrigerator for simple grab-and-go lunches or dinners all week. It reheats beautifully, and the flavors only get better over time!
Can I substitute other beans or vegetables?
Feel free to get creative—try pinto beans, cannellini beans, or even add corn or spinach for extra color and texture. Butternut Squash and Quinoa Chili is incredibly versatile and forgiving, so you can tweak it for what you have on hand.
Final Thoughts
I can’t wait for you to dig into a steaming bowl of Butternut Squash and Quinoa Chili. It’s the kind of meal that’s just as comforting on a chilly evening as it is impressive on your dinner table. Give it a try—the bright flavors and nourishing ingredients might just make it your new favorite, too!
Print
Butternut Squash and Quinoa Chili Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Butternut Squash and Quinoa Chili is a hearty and nutritious dish that’s perfect for a cozy dinner. Packed with protein, fiber, and flavor, it’s a satisfying meatless meal that will please everyone at the table.
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 3 cups peeled and cubed butternut squash
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 1 cup uncooked quinoa, rinsed
- 3 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- juice of 1 lime
- chopped fresh cilantro for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
- Stir in the garlic, red bell pepper, and jalapeño if using; cook for another 2 minutes.
- Add the cubed butternut squash, black beans, kidney beans, crushed tomatoes, rinsed quinoa, and vegetable broth. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper until well combined.
- Bring to a boil, then reduce heat to low and simmer uncovered for about 30-35 minutes, or until the squash is tender and the quinoa is cooked.
- Stir in the lime juice and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- Top with avocado slices, shredded cheese, or a dollop of sour cream for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 8g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
