Vegetarian Butternut Squash Quinoa Chili

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. 

For those chilly evenings, there’s nothing better than gathering the family around the table with a warm bowl of chili. Chili is so versatile and easily adaptable in a vegetarian version, and it always makes a great comforting recipe everyone love. Today’s version features some butternut squash together with quinoa and black beans, making a comforting meal loaded with flavors.

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Butternut squash quinoa chili ingredients:

• Butternut squash. You will need one medium butternut squash, peeled, seeded and cut into large cubes (about 1.2 lbs / 500g).
• Mirepoix + garlic. This French flavor base is a combination of onion, carrot and celery generally cut to the same size. Together with the garlic, the mirepoix helps create a flavorful base for the chili.
• Jalapeño. It boosts the spicy flavors of the chili, and brings a hint of spice. I like to add one in the chili preparation and use another one, sliced, for topping.
• Black beans + red kidney beans. You could use black beans only, but I love the combination of both black and red beans. Plus the red beans add some nice colors to the chili.
• Quinoa. This is used in this vegetarian recipe as a replacement of ground meat in a classic chili recipe, mostly for its texture. It also adds a boost of plant-based protein and makes the chili more satisfying.
• Diced tomatoes. Use them canned, and make sure you go for diced, not the whole tomatoes or tomato sauce.
• Tomato paste. You need it for its sweet and smoky flavors.
• Spices + herbs. They’re essential to a great chili. Always taste and adjust seasoning as you go. And keep in mind that salt acts as a flavor boost and will enhance the spices.
• Light brown sugar. It’s optional, but I find that the addition of brown sugar cuts the acidity from the tomatoes and somehow boost the smoky flavors of the chili.

Key steps to make butternut squash chili

Head over to the recipe card for the full recipe instructions, but here are the main steps for you to keep in mind when making the recipe:

1. I recommend to always start with chopping all your veggies. This will spare you some precious time when making the recipe.
2. Sauté all the veggies, following the order described in the recipe card.
3. Add all the spices + bay leaf, and give it a good stir.
4. Then pour in the “liquid” ingredients (diced tomatoes, water), and bring to a boil.
5. Cook the quinoa in the simmering water, until completely cooked, about 15 minutes.
6. Add the black beans, red beans, and adjust seasoning to boost the flavors.
7. Garnish with all the toppings listed below, and serve immediately. Enjoy!

Can I make it vegan?

This butternut squash chili is practically almost vegan per say. The only ingredient that isn’t vegan is the sour cream, that you can of course leave behind and/or replace with a vegan sour cream of choice. The same goes with the grated cheddar if you use it as a topping (which I recommend); there are many vegan grated cheese options that would do very well in replacement of actual cheese.

What to serve with this chili?

When it comes to a chili, the toppings are equally important than the recipe itself if you ask me. They are the little extra that boost all the flavors and makes all the difference between a good and a great chili. Find below my favorite topping ideas to add all at once:

• Top with avocado, sliced, diced or mashed
• Add a generous dollop of sour cream
• Sprinkle with grated cheddar (yes, so good!)
• Add some sliced jalapeños
• And garnish with fresh cilantro, chopped
• Optionally, you can add a few drops of tabasco sauce!

You can enjoy this butternut squash quinoa chili on its own with all the topping listed above, or with a side of rice to make a satisfying meal. Some also love to dip in some tortilla chips.

Storing and freezing instructions

This vegetarian butternut squash quinoa chili is a great make-ahead recipe, that can last for several meals throughout the week. Simply store in an airtight container for up to 5-7 days, or in the freezer for up to 3 months. Reheat in the microwave, and add some brown sugar to enhance the flavors and cut the acidity if needed.

More chilis & stews for you to try:

• One-Pot Vegan Quinoa Chili
• Sweet Potato Chili
• Indian Mango Butternut Squash Curry
• Easy Tomato Red Lentil Stew
• Roasted Cauliflower Dal
• Curried Red Lentil and Split Pea Soup

Vegetarian Butternut Squash Quinoa Chili

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• 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. 

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Ingredients

Scale 1x2x3x

• 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)

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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!

Fall, Family-Friendly, Gluten-Free, Healthy, Pumpkins (Winter Squash), Quinoa, Soups & Stews, Vegetarian, Winter

Did you make this recipe?

Lastly, if you make this Vegetarian Butternut Squash Quinoa Chili, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!