Craving a Bowl of Comfort? Try This Butternut Squash Chili with Quinoa!
Is there anything better than a warm, hearty bowl of chili on a chilly day? This Butternut Squash Chili with Quinoa is not only incredibly delicious, but it’s also packed with nutrients and surprisingly easy to make. It’s a dish that will impress your friends and family while keeping you feeling good from the inside out. This recipe is naturally gluten-free, easily made vegan, and bursting with flavor!
Why You’ll Love It
- It’s naturally delicious and comforting: The sweetness of the butternut squash combined with the smoky spices creates a symphony of flavors.
- It’s surprisingly easy to make: This recipe comes together in under an hour, making it perfect for busy weeknights.
- It’s packed with nutrients: Butternut squash, quinoa, and beans provide a healthy dose of vitamins, minerals, and fiber.
- It’s versatile: Easily customize this chili with your favorite toppings or variations.
- It’s great for meal prep: This chili tastes even better the next day, making it ideal for meal prepping.
- It’s naturally gluten-free and easily vegan: A great option for those with dietary restrictions.
What Makes This Recipe Unique?
What really sets this Butternut Squash Chili with Quinoa apart is the combination of sweet and savory flavors. Roasting the butternut squash brings out its natural sweetness, which is balanced by the smoky chili powder and cumin. The quinoa adds a nutty texture and a boost of protein, making this chili naturally more satisfying than your average bowl. It’s a naturally vibrant, healthy, and flavorful twist on a classic comfort food.
Ingredient List
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 4 cups vegetable broth
- 1/2 cup quinoa, rinsed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Optional toppings: sour cream or Greek yogurt, shredded cheese, avocado, cilantro, green onions
The butternut squash not only adds sweetness, but it’s also a great source of Vitamin A and fiber. Rinsing the quinoa removes its natural coating, called saponin, which can have a bitter taste.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- While the butternut squash is roasting, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and chopped bell pepper and cook for another 3 minutes.
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Add the diced tomatoes (undrained), black beans, kidney beans, and vegetable broth to the pot. Bring to a simmer.
- Stir in the rinsed quinoa and the roasted butternut squash. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the quinoa is cooked and the chili has thickened.
- Season with additional salt and pepper to taste.
- Serve hot, topped with your favorite toppings such as sour cream or Greek yogurt, shredded cheese, avocado, cilantro, and green onions.
Optional Toppings/Variations
This chili is fantastic on its own, but a few toppings can really take it to the next level!
- Sour Cream or Greek Yogurt: Adds a creamy tang that balances the sweetness of the squash.
- Shredded Cheese: Cheddar, Monterey Jack, or Pepper Jack are all great choices.
- Avocado: Adds a creamy texture and healthy fats.
- Cilantro: Adds a fresh, herbaceous flavor.
- Green Onions: Adds a mild oniony bite.
Expert Tips
- Roast the butternut squash for the best flavor. Roasting brings out the natural sweetness of the squash, adding depth to the chili.
- Don’t skip rinsing the quinoa. Rinsing removes saponin, which can make the quinoa taste bitter.
- Adjust the spices to your liking. If you prefer a milder chili, reduce the amount of chili powder and cayenne pepper. For a spicier chili, add more!
- Let the chili simmer for at least 20 minutes. This allows the flavors to meld together and the quinoa to cook properly.
- Taste and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your preference.
- Make it ahead of time. This chili tastes even better the next day, making it perfect for meal prepping.
- Use an immersion blender for a creamier texture. If you prefer a smoother chili, use an immersion blender to partially blend the ingredients.
Frequently Asked Questions (FAQs)
- Can I substitute the butternut squash?
Yes! You can use other types of squash, such as acorn squash or sweet potatoes. Just make sure to adjust the cooking time as needed.
- Can I use a different type of bean?
Absolutely! Feel free to substitute your favorite type of bean, such as pinto beans or cannellini beans.
- Can I make this chili in a slow cooker?
Yes, you can! Add all the ingredients to a slow cooker, stir to combine, and cook on low for 6-8 hours or on high for 3-4 hours.
- How do I store leftover chili?
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
- Can I freeze this chili?
Yes, you can freeze this chili for up to 2-3 months. Allow the chili to cool completely before transferring it to a freezer-safe container.
- Is this recipe naturally vegan?
Yes, this recipe is naturally vegan, as long as you don’t use dairy-based toppings like sour cream or cheese. Stick to avocado and plant-based alternatives!
Variations and Customization Options
Want to put your own spin on this delicious chili? Here are a few ideas:
- Add meat: Brown some ground beef, turkey, or sausage and add it to the chili along with the other ingredients.
- Make it spicier: Add a chopped jalapeño pepper or a pinch of red pepper flakes to kick up the heat.
- Add more vegetables: Corn, zucchini, and spinach are all great additions to this chili.
- Use different spices: Experiment with different spice blends, such as taco seasoning or Italian seasoning.
Serving Suggestions
This Butternut Squash Chili with Quinoa is delicious on its own, but it also pairs well with a variety of side dishes. Serve it with cornbread, a side salad, or a grilled cheese sandwich for a complete and satisfying meal. It’s also great for potlucks, game days, or any occasion where you need a hearty and flavorful dish. Enjoy it naturally with a dollop of your favorite toppings, or as is for a healthy and delicious meal.
Ready to Warm Up with Butternut Squash Chili with Quinoa?
So, there you have it – a naturally delicious and easy Butternut Squash Chili with Quinoa recipe that’s sure to become a new favorite. It’s packed with flavor, nutrients, and comforting warmth, making it the perfect dish for any time of year. Give it a try and let me know what you think! Don’t forget to share photos of your creations and subscribe to my newsletter for even recipes!
