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Butternut Squash and Quinoa Chili for Vegetarians

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


  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.