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Plant Based Butternut Squash + Quinoa Chili

  • Author: Elizabeth Van Lierde
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 1hr
  • Yield: 6-8 1x
  • Category: Dinner



3 Tablespoons of olive oil
1 Red onion, chopped
1 Red bell pepper, chopped
2 Carrots, peeled and chopped
2 Cups of cubed butternut squash
4 Cloves of garlic, minced
215 oz cans of fire roasted tomatoes
115 oz can of red kidney beans
115 oz can of black beans
1 Jalapeno, minced
3 Garlic cloves, minced
2 Tablespoons of chili powder
2 Teaspoons of ground cumin
1 Teaspoon of smoked paprika
1 Teaspoon of onion powder
1 Teaspoon of dried oregano
2 Teaspoons of kosher salt
1 Bay leaf
1 1/2 Cups of water or vegetable broth
1 Cup of cooked quinoa
1/4 Cup of chopped cilantro


Toppings: Avocado slices, jalapeno slices, Alpha Handheld Pot Pies, onions, lime wedges & chopped cilantro

In a large dutch oven heat olive oil on medium heat until oil will spread across the pan (1-2 mins). Add in onions, carrots and bell pepper and cook for 8-10 minutes or until transluscent. Add in butternut squash cubes and sauté for another 3-4 minutes. Drain beans from their can liquids and add into onion and bell pepper mixture. Add in fire roasted tomatoes and all juices from can to pot. Stir mixture together well and add in minced jalapeno, minced garlic, chili powder, ground cumin, smoked paprika, onion powder, dried oregano, kosher salt, bay leaf and water.

Stir consistently and heat chili on medium heat until simmering. Lower heat down to low and cook for an additional 30 minutes or until mixture thickens. If you have time, 60 minutes on very low heat will develop the chilis flavor more. 5 minutes before serving stir in cooked quinoa and chopped cilantro. Serve with a variety of toppings.