Food and Drinks

1-Pot Butternut Squash Quinoa Chili

When the weather calls for comfort, and your taste buds crave a warm, flavorful dish, a bowl of 1-pot Butternut Squash Quinoa Chili might be the perfect answer. This hearty and wholesome chili is not only delicious but also easy to prepare in just one pot, making it a convenient and satisfying option for a nourishing meal. Let’s dive into the recipe and explore the rich flavors and nutritional benefits this dish has to offer.


  • One medium-sized butternut squash, peeled, seeded, and diced
  • 1 cup quinoa, rinsed
  • One can (15 oz) black beans, drained and rinsed
  • One can (15 oz) kidney beans, drained and rinsed
  • One can (15 oz) diced tomatoes (fire-roasted for added flavor)
  • One medium-sized onion, finely chopped
  • Three cloves garlic, minced
  • One bell pepper, diced (any color of your choice)
  • One jalapeño pepper, finely chopped (optional, for heat)
  • 4 cups vegetable broth
  • Two tablespoons of tomato paste
  • Two teaspoons of chili powder
  • One teaspoon of ground cumin
  • One teaspoon of smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper, to taste
  • Olive oil for sautéing
  • Fresh cilantro, avocado, or vegan cheese for garnish (optional)


1. Preparing Butternut Squash:

Peel, seed, and dice the butternut squash into bite-sized pieces. Set aside.

2. Sautéing Aromatics:

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent. Add minced garlic and continue to sauté for another minute until fragrant.

3. Building Flavor with Spices:

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Allow the spices to toast for a minute, releasing their flavors and aromas.

4. Incorporating Tomatoes:

Add the tomato paste to the pot and stir to coat the aromatics with the concentrated tomato flavor. Pour in the diced tomatoes, including their juices, to create a robust base for the chili.

5. Introducing Quinoa and Beans:

Rinse the quinoa under cold water and add it to the pot along with both drained and rinsed black beans and kidney beans. Stir to combine, ensuring the quinoa is evenly distributed.

6. Pouring in Vegetable Broth:

Pour the vegetable broth into the pot, bringing the liquid to a gentle boil. Stir well and reduce the heat to a simmer.

7. Adding Butternut Squash and Peppers:

Introduce the diced butternut squash, bell pepper, and jalapeño (if using) to the simmering pot. These colorful and nutritious additions contribute both flavor and texture to the chili.

8. Simmering to Perfection:

Allow the chili to simmer over medium-low heat for approximately 20-25 minutes, or until the quinoa is cooked, the butternut squash is tender, and the flavors meld together. Stir occasionally to prevent sticking.

9. Adjusting Seasoning:

Taste the chili and adjust the seasoning if needed. Add more salt, pepper, or spices according to your preference.

10. Serving and Garnishing:

Ladle the hot Butternut Squash Quinoa Chili into bowls. Garnish with fresh cilantro, avocado slices, or a sprinkle of vegan cheese for a delightful finishing touch.

11. Enjoying Leftovers:

This chili tends to develop even more flavor as it sits, making it an excellent candidate for leftovers. Store any extra chili in the refrigerator and reheat for a quick and satisfying meal.


1-Pot Butternut Squash Quinoa Chili is a celebration of flavors and textures, bringing together wholesome ingredients in a convenient one-pot preparation. This hearty and nutritious dish not only warms the soul but also offers a balance of protein, fiber, and vibrant vegetables. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish for gatherings, this chili is a versatile and delicious choice. Share the warmth and goodness of this Butternut Squash Quinoa Chili with your loved ones, and let every spoonful bring joy to your dining table.

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