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
Scale
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
