Butternut Squash Chili with Quinoa

Fall means football, and football means chili!  In today’ case, it’s Butternut Squash Chili with Quinoa. Whether you’re watching a football game or enjoying time around the table with family, nothing beats a soul-satisfying bowl of chili during cooler weather.

Thanks to Krista at The Happy Housie for organizing today’s tour of wonderful fall recipes. I had every intention of baking something, but I had such a craving for chili and watching football. My Butternut Squash Chili with Quinoa is perfect for vegetarians. It has just the right amount of heat and a bit of sweetness if you choose to add brown sugar, like I did.

On cooler damp days, like we’re experiencing right now here in Illinois, soup and chili are good choices to warm your soul. If you love butternut squash, you’ll love this chili regardless if you’re a carnivore or herbivore.

Here’s the recipe. I made extra quinoa to use in a salad tomorrow.

Make sure to visit my blogging friends below for their yummy fall recipes!

5 from 1 vote

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Butternut Squash Chili with Quinoa

Ingredients

• 2 pounds butternut squash peeled and diced
• 3 garlic cloves minced
• 2 chipotle peppers in adobo chopped
• 1 yellow bell pepper diced
• 28 ounce can diced tomatoes
• 15 ounce can black beans drained and rinsed
• 15 ounce can pinto beans drained and rinsed
• 1 1/2 cups cooked quinoa
• 4 cups vegetable broth divided
• 1/2 cup apple cider
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• salt and pepper to taste
• 1-3 tablespoons brown sugar optional

Instructions

1. Heat 1/4 cup of vegetable broth in a large dutch oven over medium heat. Add garlic, chipotles, and butternut squash to the pot, cooking for about 10 minutes and stirring occasionally. Add more vegetable broth if mixture gets dry. Add the bell pepper, cooking for about 5 minutes.
2. Add black beans, pinto beans, diced tomatoes with liquid, the remaining vegetable broth, quinoa, and all of the spices. Add the brown sugar if you prefer a bit of sweetness. Otherwise, you can omit it. Thoroughly mix all ingredients together. Bring to a simmer and let cook for about 10 minutes, or until butternut squash is cooked through. Serve immediately.

Be sure to visit the other bloggers who are also sharing a fabulous fall recipe with you today!

Easiest Instant Pot Chicken Vegetable Bean Soup at The Happy Housie
Zuppa Toscana Soup at Somewhat Simple
Butternut Squash and Quinoa Chili at Town and Country Living
Hearty Sausage Lentil Soup at In My Own Style
Gluten Free Gnocchi with Butternut Squash, Sausage and Arugula at Willow Street Interiors
Easy Vegan Cranberry Cream Cheese Loaf and Almond Crackers at Zevy Joy

Pumpkin Sugar Cookies at Jenna Kate at Home
Mini Lemon Cranberry Cakes with Ginger Drizzle at Sincerely Marie, Designs
Absolutely the Best Homemade Peach Coffee Cake at Home Made Lovely
Gluten Free Pumpkin Bread at Taryn Whiteaker Designs
Whole Wheat Pumpkin Crepes at TIDBITS Cami

Chocolate Pumpkin Cream Cheese Swirl Bars at Clean and Scentsible
Roasted Pumpkin Seeds at Finding Silver Pennies
Pumpkin Pie French Toast Bake at A Pretty Life
Salted Caramel Pumpkin Spice Latte at Hallstrom Home
Apple Cider Margarita at Rooms FOR Rent

Instant Pot Caramel Apple Cheesecake at TIDBITS Marci
Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting at Satori Design for Living
Easiest Cinnamon Sugar Apple Cake at Inspiration for Moms
Whitney’s Pumpkin Muffins at Amber Tysl
Cream Cheese Caramel Apple Dip at The Turquoise Home

Old Fashioned Apple Crisp at Modern Glam
Pumpkin Pie and Cheesecake Popsicles at Paint Me Pink
Mini Apple Tart with Custard at Happy Happy Nester
Pumpkin Cream Puffs at Life is a Party
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting at Nina Hendrick Design Co.