• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
    • Breakfast & Brunch
    • Lunch & Dinner
    • Vegetarian Sides
    • Vegan Desserts
    • Drinks
    • Gluten- Free
    • Refined-Sugar Free Desserts
    • 10 Ingredients or Less
    • 30 Minutes or Less
  • Popular Recipes
  • About
    • Discount Codes
    • Lifestyle
  • Work With Me
  • Subscribe

ShortGirlTallOrder logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Popular Recipes
  • Breakfast + Brunch
  • Lunch & Dinner Mains
  • Vegan Desserts
  • Drinks
  • About
  • Work with me
  • Follow ShortGirlTallOrder On:

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes » Vegetarian Lunch + Dinner

    Vegan Butternut Squash Quinoa Chili

    Published: Oct 23, 2020 · Modified: Sep 6, 2021 by Megan · This post may contain affiliate links.

    763 shares
    Jump to Recipe
    bowl of chili with text "vegan & GF butternut squash quinoa chili".

    When it comes to warming comfort food, this Vegan Butternut Squash Quinoa Chili is always a must-make. It's naturally gluten-free, easy to make in one pot, a pantry-friendly recipe, and is magically one of those recipes that taste even BETTER as leftovers!

    two bowls of quinoa butternut squash and bean chili with jalapeño slices, avocado slices, cilantro, and a slice of bread on top

    As soon as the weather turns cold, comfort food is on the brain. While some of this involves endless amounts of baking, I like to balance that with healthier protein-packed dinner recipes that are easy, made with simple ingredients, and usually require minimal dishes.

    I've already made a few epic one-pot meals including my Vegan Mushroom Wild Rice Soup and Vegan Butternut Squash Risotto, but a really solid chili recipe was missing from the mix! This vegetarian chili is high in protein, nutrients, and does NOT disappoint for those times you are craving a warming & hearty meal.

    Ingredient Notes:

    While the full list of ingredients with quantities is in the recipe card, here are a few notes about the ingredients to make this vegan quinoa chili extra delicious!

    • Butternut Squash, skin removed and cubed: here's a great tutorial on how to cut butternut squash
    • Dried Quinoa: I buy the bulk Kirkland Organic bag because I eat quinoa often.
    • Canned diced tomatoes: For the best flavor, use fire roasted tomatoes,
    • Vegan Worcestershire Sauce : I used Annie's Worcestershire Sauce which is GF & Vegan
    two bowls of chili with cilantro, avocado, and jalapeño slices on top with a hand digging into one bowl

    How to make vegan butternut squash chili

    Since this is a one-pot vegan & gluten-free chili recipe, it's fairly easy to make! (PS- Here's the Le Creuset Dutch Oven I used to make this chili!)

    First, prep ingredients

    My biggest tip for making homemade vegan chili? Prep all the ingredients before you start cooking!

    That means opening all the cans, rinsing beans, chopping veggies, and measuring out all the spices. Believe me, it will make cooking this dish WAY more enjoyable since there is a decent amount of ingredients involved.

    Sauté onions, garlic, butternut squash, & jalapeño

    The first step in cooking this chili is sautéing the chopped onions & garlic in a little bit of oil. This helps them caramelize, soften, and develop a really nice flavor.

    After about 3-5 minutes of cooking, we add in the butternut squash and jalapeño. It's really crucial to cook the butternut squash for at least 5-8 minutes so it ends up fully cooked in the chili.

    two pictures of onions, garlic, butternut squash, and jalapeño being sautéed in a dutch oven pot
    Sautéing onions, garlic, butternut squash, and jalapeño

    Add everything else to the pot

    After the veggies have been sautéed, add everything else to the pot! This includes the spices (garlic powder, chili powder, cumin, onion powder, salt, pepper), veggie broth, cooked beans, dried quinoa, tomato paste, canned diced tomatoes, lime juice, and vegan Worcestershire sauce.

    P.S- the vegan Worcestershire sauce & lime juice are actually my two secret ingredients to a truly delicious chili, so don't skip them!

    two pictures of vegan chili ingredients being added to pot
    Adding remaining ingredients to vegan chili

    Bring to boil, then simmer to cook

    Once all the ingredients have been added, stir and bring the pot to a boil. Then reduce the heat to a simmer and cook everything for 20 minutes covered. This time is needed to fully cook the quinoa and allow it to soak up all the liquid.

    While the butternut squash chili will look pretty soupy at first, as the quinoa cooks it absorbs a ton of the water and leads to a truly delicious and THICK chili.

    Season to finish & let sit before serving

    While we are adding spices to the mix, your chili may still need a little extra salt & pepper at the end! I like to leave this open-ended as I know everyone's salt preference varies, but make sure to taste & season until the chili is exactly as you like it.

    After the chili is done cooking, let it sit for 5-10 minutes to cool a bit and thicken before serving. Believe me, as soon as it has some time to sit it will thicken right up!

    pot of chili being stirred with a wooden spoon
    Chili right after cooking before it is given time to sit and thicken

    FAQ & Substitutions:

    What are the best toppings for vegan chili?

  • Cilantro, Avocado, Vegan cheese, extra jalapeño slices (for an extra spicy kick), a fresh lime wedge, and tortilla chips are some of my favorite sides for this recipe.
  • How do I store leftover vegan chili?

    Leftover chili can be stored in a closed container in the fridge for 3-5 days. In fact, I actually think chili tastes even BETTER the next day as more of the liquid gets soaked up.

    Can I freeze vegan chili?

    Yes! Leftovers can also be store in a closed container in the freezer for 1-2 months. I recommend storing it in individual servings/ smaller containers so it's easy to eat as leftovers. To defrost either cook at low heat in a pan on the stove or defrost in the microwave until warmed throughout.

    Can I make this chili oil-free?

    Totally! We only use 1 Tbsp of oil in the entire recipe, but if you need to stick to an oil-free diet just sauté the vegetables with a few tablespoons (3-4) of veggie broth instead, The veggies won't get that caramelized look, but they will still taste beyond delicious!

    Can I make vegan chili grain-free?

    Yes, but there are a few adjustments to make. If you have to make this chili grain-free, reduce the vegetable broth to just 1 cup and simmer everything uncovered for 10 minutes total vs. 20 minutes covered.

    close up overhead shot of bowl of quinoa butternut squash and bean chili with avocado slices, jalapeño slices, fresh cilantro, and bread on top

    I truly hope you all love this absolutely INCREDIBLE Vegan Butternut Squash Quinoa Chili. It's perfect for any chilly Fall day, for Football season, and would even make a great vegan option for Thanksgiving, Hanukkah, or Christmas this year. Enjoy!

    -TSG

    More warming vegan comfort food recipes you will love:

    • A bowl of vegan eggplant lentil curry over white rice and topped with cilantro and lime wedges
      Vegan Eggplant Lentil Curry
    • bowl of gnocchi with mushrooms, kale, basil, and cream sauce
      Creamy Vegan Mushroom Kale Gnocchi
    • bowl of linguine with spinach, artichokes, basil, and toasted pine nuts
      Vegan Spinach Artichoke Pasta
    • two bowls of soup with crispy chickpeas and oreganos on top with sides of extra chickpeas and toasted bread
      Vegan Roasted Cauliflower Carrot Soup (GF)

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    close up overhead shot of bowl of quinoa butternut squash and bean chili with avocado slices, jalapeño slices, fresh cilantro, and bread on top

    Vegan Butternut Squash Quinoa Chili

    A hearty, healthy, and warming vegan chili that is full of vegetables and protein packed with plenty of beans & quinoa too!
    5 from 7 votes
    Print Pin
    Course: Vegetarian Lunch + Dinner
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Additional Time: 5 minutes
    Total Time: 55 minutes
    Servings: 5 bowls
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Chile Ingredients

    • 1 Tablespoon avocado oil
    • 1 onion finely chopped, about 1 ½ cups
    • 5 cloves garlic minced
    • 2 cups peeled & chopped butternut squash about ½ squash cut into 1-inch cubes
    • 1 Tablespoon diced jalapeño about ½ jalapeño
    • 4 cups vegetable broth
    • 15 ounces can cooked black beans strained and rinsed, about 1 ½ cups cooked beans
    • 15 ounces can cooked kidney beans strained and rinsed, about 1 ½ cups cooked beans
    • 14.5 ounces can diced tomatoes juice included
    • ¾ cup dried uncooked quinoa
    • 2 Tablespoons tomato paste
    • 1 ½ Tablespoons lime juice about 1 ½ limes
    • 1 Tablespoon vegan worcestershire sauce
    • 2 teaspoons ground cumin
    • 2 teaspoons chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon salt minimum to add, at end of cooking taste & add more if needed
    • ½ teaspoon black pepper minimum to add, at end of cooking taste & add more if needed

    Optional Toppings

    • Diced avocado
    • Fresh cilantro
    • Extra Jalapeño slices

    Instructions

    • Before starting to cook, prep all the ingredients. Chop and mince the vegetables, measure and set aside the spices in a small bowl, open all canned products and strain and rinse beans.
    • Add the avocado oil to a large pot or dutch oven and heat over medium heat. Once hot, add in the chopped onions and minced garlic and sauté for 3-5 minutes until translucent.
    • Next add in the chopped butternut squash and diced jalapeño. Sauté with the onion & garlic for an about 5 minutes until the butternut squash has started to soften.
    • Add in the rest of the ingredients including the vegetable broth, black beans, kidney beans, diced tomatoes, dried quinoa, tomato paste, lime juice, worcestershire sauce, cumin, chili powder, garlic powder, onion powder, salt, & pepper. Stir together and bring to a boil.
    • Once boiling, reduce the heat, cover with a lid, and simmer over low heat for 20 minutes, stirring halfway through. After 20 minutes, remove the lid, stir, and cook an additional 5 minutes uncovered.
    • Remove the pot of chili from the heat, stir once more, and let sit 5 minutes to cool and thicken before serving.
    • Serve with your choice of toppings while warm & enjoy!

    Notes

    • Chili can be stored in a closed container in the fridge for 3-5 days or in the freezer for up to 2 months. It is best to store in individual containers if freezing so it is easy to defrost & reheat a single serving.
    • Since this is a one-pot vegan & gluten-free chili recipe, it's fairly easy to make! (PS- Here's the Le Creuset Dutch Oven I used to make this chili!)
    • Here's a great tutorial on how to cut butternut squash

    Nutrition

    Serving: 1bowl (without toppings) | Calories: 381kcal | Carbohydrates: 69g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1657mg | Potassium: 1211mg | Fiber: 17g | Sugar: 9g | Vitamin A: 6842IU | Vitamin C: 30mg | Calcium: 143mg | Iron: 6mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
    « Vegan Pumpkin Chocolate Chip Cookies
    Halloween Monster Cookies »

    Sign up for our newsletter!

    And receive our FREE ebook with 6 must make SGTO vegan dinner recipes ready in 40 minutes or less!

    Reader Interactions

    Comments

    1. Linda says

      October 06, 2021 at 11:49 pm

      5 stars
      I made this tonight for dinner and it was delicious! I would not change a thing! I’m sure it’s going to even better tomorrow!

      Reply
      • Megan says

        October 07, 2021 at 2:21 am

        So happy to hear that and enjoy the leftovers tomorrow too! 🙂

        Reply
    2. Joelle Smith says

      September 06, 2021 at 12:21 pm

      Where can I find the recipe?

      Reply
      • Megan says

        September 06, 2021 at 12:51 pm

        It is at the bottom of the blog post and there is a jump to recipe button at the top of the page to access it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Citrus Season Favorites:

    • overhead shot of dried citrus wheels including blood oranges, navel oranges, limes, and lemons
      How to make dried/dehydrated citrus
    • Grapefruit Olive Oil Cake with a slice cut out on top of a cake stand with grapefruit glaze and dried grapefruits on top
      Vegan Grapefruit Olive Oil Cake
    • plate of lemon pasta with peas, leeks, and fresh oregano on top
      Vegan Lemon Butter Pasta with Peas & Leeks
    • multiple lemon poppyseed muffins with lemon glaze and fresh lemons
      Vegan Lemon Poppy Seed Muffins
    • orange cookies with glaze and orange zest layered on a white wood board
      Vegan Orange Cardamom Sugar Cookies
    • a martini cocktail glass filled with a lemon drop with a dried lemon slice and dried lavender spring as garnish
      Lavender Lemon Drop Martini

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Resources

    • All Recipes
    • Popular Recipes
    • Discount Codes

    Terms & Conditions

    • Privacy Policy & Disclaimer

    Copyright © 2023 ShortGirlTallOrder®. All Rights Reserved.