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Vegetarian Butternut Squash Quinoa Chili

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This vegetarian butternut squash quinoa chili is hearty, healthy and very satisfying. It features chunks of butternut squash, black beans, and quinoa for some additional texture.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Savory
  • Diet: Vegetarian

This vegetarian butternut squash quinoa chili is hearty, healthy and very satisfying. It features chunks of butternut squash, black beans, and quinoa for some additional texture. A great take on the classic recipe that even meat-eaters will love. 

Ingredients

Scale
  • 1 yellow onion, minced
  • 2 small carrots, diced
  • 2 sticks celery, diced
  • 1 jalapeño, diced (+ 1 for serving, sliced)
  • 1 medium butternut squash (1.2 lbs/550g), peeled, seeded and cubed
  • 3 Tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • ¼ teaspoon ground cinnamon
  • 1 bay leaf
  • 3 Tablespoons tomato paste
  • Salt and pepper, to taste
  • 1 14-ounces (400g) can diced tomatoes
  • 2 cups (500 ml) vegetable stock or water, or more as needed
  • 1 cup (180g) quinoa, rinsed
  • 1 14-ounces (400g) can kidney beans
  • 1 14-ounces (400g) can black beans
  • 1–2 teaspoons light brown sugar (optional)
  • 2 Tablespoons sour cream (for serving)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat olive oil over medium heat in a large pot. Add the mirepoix (onions, carrots and celery), butternut squash, and jalapeño, and sauté for about 5 minutes, stirring often.
  2. Turn down the heat, add minced garlic, stir, and sauté for 2 more minutes. Add chili powder, cumin, paprika, cinnamon, bay leaf, tomato paste, and season with salt and pepper. Stir well, and cook for one more minute.
  3. Pour the tomatoes, vegetable stock/water, and bring to boil. When boiling, add the quinoa and reduce heat to medium-low or low, so it’s at a gentle simmer. Cook for 15 minutes, or until quinoa is cooked, adding more water to the pot if needed.
  4. Add kidney beans and black beans, and stir well. Taste and adjust seasoning as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little light brown sugar to balance the heat and draw out the other flavors.
  5. Serve as is or with a side of rice, garnished with chopped cilantro, avocado, sour cream, grated cheddar, and sliced jalapeño. Enjoy!

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