![['Close-up view of a bowl of Butternut Squash and Quinoa Chili with colorful ingredients.', 'Side profile of a hearty Butternut Squash and Quinoa Chili filled with vibrant vegetables.', 'Detailed photo of a steaming bowl of Butternut Squash and Quinoa Chili, garnished with avocado and scallions.', 'Juicy Butternut Squash and Quinoa Chili in a bowl, showcasing its rich texture and colors.']](https://worldrecipesguide.com/wp-content/uploads/2026/07/butternut-squash-and-quinoa-chili_1_U1.webp)
Butternut Squash and Quinoa Chili
A hearty, flavorful chili combining roasted butternut squash, quinoa, and spices for a comforting meal.
Ingredients
Oil
- 2 tbsp avocado oil
Vegetables
- 1 medium onion (1 cup chopped)
- 8 cloves garlic, chopped
- 1 large red bell pepper
- 1 small jalapeno, diced
Main ingredients
- 4 cups butternut squash, diced
- 2 tbsp chili powder
- 1 tbsp dried cumin
- 2 tsp sea salt
- 28 ounce can diced tomato
- 3 cups vegetable broth
- 0.5 cup quinoa, rinsed
- 15 ounce white beans (canned, drained)
Toppings
- to taste diced avocado
- to taste sliced scallions
- to taste diced jalapeno
Instructions
- Heat a large pot, add oil, onion, bell pepper, jalapeno, and season with salt. Saute for 5 minutes.
- Add garlic and cook for 2 minutes until softened.
- Add butternut squash, chili powder, cumin, and cook for 4-5 minutes, stirring to coat.
- Pour in diced tomatoes and vegetable broth, bring to a boil, then add quinoa, cover, and simmer for 15 minutes.
- Add beans, simmer for 15-20 minutes, then taste and adjust seasonings.
Notes
Store leftovers in the refrigerator for up to 6 days or freeze for longer storage.