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Butternut Squash Chili with Quinoa

Recipes October 9, 2018

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.

Butternut Squash and Quinoa Chili for Vegetarians

 

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.

Vegetarian Butternut Squash Chili with Quinoa

 

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.

Vegetarian Butternut Squash Chili with Quinoa

 

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.

Healthy Butternut Squash Chili with Quinoa

 

Hope you enjoy this recipe as much as I do!

Butternut Squash and Quinoa Chili for Vegetarians
5 from 1 vote
Print

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.

 

 

Filed Under: Recipes5 Comments

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Comments

  1. Shauna says

    October 9, 2018 at 11:36 am

    We’re getting a big dump of snow today, so I’d love a bowl for lunch! Looks so delicious 🙂

    Reply
  2. Krista says

    October 9, 2018 at 6:09 pm

    Thank you Jennifer for joining the blog hop. That chili looks good for a cold day!

    Reply
  3. Daphne Bryson says

    October 10, 2018 at 6:43 am

    5 stars
    Good Afternoon Jennifer, Thank you so much for this recipe… I am not a vegetarian, but I love vegetarian meals, so this recipe is perfect for me.
    Sorry I have not visited in a while, but I had to take a little blogging break.
    Best wishes
    Daphne

    Reply
  4. Norma says

    October 10, 2018 at 8:44 pm

    My husband would love this!! He just loves chili hehe

    Reply
  5. Danielle says

    October 11, 2018 at 4:49 pm

    I’m drooling! Definitely making this for Luke and myself. Thanks for the recipe.

    Reply

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Hi! I'm Jennifer and I'm happy to have you here! I live where the suburbs meet the country, which affords me the best of both worlds. Come along on my journey where I share decorating, cooking, gardening and more as it relates to both city and rural life.

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