Monday, November 16, 2020




This vegan butternut squash and quinoa chili is a nourishing and satisfying meal made with veggies, quinoa, beans and chili spices!


  • 4 garlic cloves, minced
  • 1/2 teaspoon of salt
  • 2 teaspoons of chili powder
  • 1 sweet onion, diced
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of pepper
  • 2 cups cubed butternut squash
  • 1 teaspoon of ground cumin
  • 1 14-ounce can fire-roasted diced tomatoes
  • 3 to 4 cups of vegetable broth and more if necessary
  • 1 cup of cooked quinoa
  • 1 to 2 14-ounce cans of pinto beans, drained and rinsed

to garnish:

  • plain Greek yogurt
  • tortillas!
  • fresh coriander
  • chives / green onions


First, heat a large saucepan over medium-low heat and add olive oil. Add the onion with salt and pepper and stir. Cook the onion, stirring often, until it caramelizes, about 20 minutes (this should be done quickly since it's diced!). Add the garlic and stir. Add the cubed butternut squash with the chili powder, cumin and paprika. Stir to combine everything. Add the tomatoes, 3 cups of broth (if you want a thinner soup you can add an extra cup - even if you seem like you need more liquid!) And the beans (I like 2 cans, but you can add 1!) and bring the mixture to a boil. Cover, reduce to a boil and cook until squash is just forked, about 10 to 15 minutes.

Then, while the squash is cooking, you can cook the quinoa! I would just follow the directions on the package, which typically require the quinoa to be cooked for about 15 minutes.

When the squash is soft, stir in the quinoa. Taste and add more salt and pepper if you need it. Simmer the chili for about 10 minutes to bring everything together.

Serve it topped with avocado, plain Greek yogurt, and fresh cilantro if you like! The toppings MAKE this bowl, so don't forget them! Happy Cooking Time.