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!
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Servings: 5 bowls
Ingredients
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!