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.
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.
And quinoa is such a great and healthy addition to any soup or salad! It’s gluten-free, has a low glycemic index (good for blood sugar control), and high in both fiber and protein.
Hope you enjoy this recipe as much as I do!
Butternut Squash Chili with Quinoa
- 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
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.
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.