Last Updated on December 17, 2024 by Christin Gillespie
This Black Bean & Butternut Squash Quinoa Chili is the ultimate hearty vegan recipe to serve up a cold day. It’s created with protein-rich black beans, sweet butternut squash, nutty quinoa, canned tomatoes, and a homemade chili blend. Top it off with a dollop of homemade guacamole for an any easy weeknight meal on a chilly day!
It’s time to get your dutch oven out & get ready to make yet another hearty vegan chili recipe.
This Black Bean & Butternut Squash Quinoa Chili is top-notch cozy. I mean, a classic vegan chili will fill you right up, but with the addition of butternut squash & quinoa, it takes it to a whole new level.
Not only does this healthy vegan chili recipe check all of the boxes when it comes down to taste, but it’s super easy to make. All that is required is about 10 minutes of prep & another 30 for cooking!
Why You’ll Love This Healthy Vegan Chili Recipe
- Quick & Easy: Comes together in 35 minutes & requires one-pot.
- Comfort Food Made Vegan: Even though this chili recipe doesn’t include any meat, it still contains the authentic chili spices & is full of heartiness.
- Great for Meal Prep: This Black Bean & Butternut Squash Quinoa Chili stores well in the fridge, making it the perfect healthy recipe to meal prep for vegan dinners throughout the week.
Ingredients
- Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.
- Organic Onion: A staple for any chili! Any color will work!
- Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
- Organic Beans: The beans are the staple for this chili and they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic red kidney beans or organic kidney beans
- Organic Butternut Squash: You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash!
- Organic White Quinoa: To provide this chili with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color quinoa all work for this recipe.
- Organic Crushed Tomatoes + Organic Tomato Paste: The crushed tomatoes, along with the tomato paste, adds texture and extra juiciness. I highly recommend using fire-roasted tomatoes for the added smoky flavor, but you can use any diced tomatoes that you have on hand.
- Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
- Organic Spices: Chili powder, ground cumin, smoked paprika, chipotle powder, sea salt, and black pepper.
- Organic Toppings: Guacamole and fresh cilantro – the perfect toppings!
How To Make
- Sauté Onion & Garlic. In a large pot, heat the avocado oil on medium-high heat. Add the chopped onion and minced garlic. Cook for 3 minutes.
- Stir in the Spices. Add in the spices and cook for 1 minute, or until fragrant. If the pot is drying out, add a splash of spring water, as needed.
- Cook. Add the butternut squash, quinoa, beans, canned tomatoes, tomato paste, and low-sodium vegetable broth or spring water. Bring to a light boil, string everything together. Reduce the heat to medium-low and let cook for 25 minutes covered.
- Guacamole. In a medium sized bowl, prepare the guacamole by mashing ripe avocados with the remaining ingredients. I like mine on the chunky side.
- Serve. Ladle into bowls. Serve as is or top with chilled the guacamole, if desired. Enjoy!
Tips for Making this Healthy Vegan Chili Perfectly
- Organic Beans: Black beans, red kidney beans, or pinto beans, pair deliciously with this vegan chili.
- Organic Vegetables: Use your favorite type of onion – red, yellow, or white!
- Organic Canned Tomatoes: Crushed or diced tomatoes both will do.
Storing & Reheating
As mentioned above, this Black Bean & Butternut Squash Quinoa Chili is the perfect healthy recipe for vegan leftovers & meal prep!
Fridge Storage. Transfer chili to an air-tight glass container & refrigerate for up to 4 days.
Reheating. To reheat, simply transfer the chili to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.
More Healthy Vegan Chili Recipes You’ll Love
- Vegan Butternut Squash & Black Bean Chili
- Black Bean & Quinoa Pumpkin Chili
- Hearty Black Bean Chili
- Sweet Potato & Black Bean Quinoa Chili
- Classic Vegan Chili
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Black Bean & Butternut Squash Quinoa Chili
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 – 6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Black Bean & Butternut Squash Quinoa Chili is the ultimate hearty vegan recipe to serve up a cold day. It’s created with protein-rich black beans, sweet butternut squash, nutty quinoa, canned tomatoes, and a homemade chili blend. Top it off with a dollop of homemade guacamole for an any easy weeknight meal on a chilly day!
Ingredients
Always opt for organic ingredients.
- 1 tsp avocado oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Sea salt & black pepper to taste
- 3 cups butternut squash, peeled & diced
- ½ cup dry quinoa
- 1 (15-oz) cans black beans, drained
- 1 (14.5-oz) can crushed or diced tomatoes (with juices)
- 2 tbsp tomato paste
- 3 cups low-sodium vegetable broth or spring water
GUACAMOLE
- 1 large or 2 small ripe avocados
- 1 tbsp fresh lime juice
- ¼ cup red onion, diced
- 1 jalapeño, diced & de-seeded, if desired
- ¼ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
Instructions
- Sauté Onion & Garlic. In a large pot, heat the avocado oil on medium-high heat. Add the chopped onion and minced garlic. Cook for 3 minutes.
- Stir in the Spices. Add in the spices and cook for 1 minute, or until fragrant. If the pot is drying out, add a splash of spring water, as needed.
- Cook. Add the butternut squash, quinoa, beans, canned tomatoes, tomato paste, and low-sodium vegetable broth or spring water. Bring to a light boil, string everything together. Reduce the heat to medium-low and let cook for 25 minutes covered.
- Guacamole. In a medium sized bowl, prepare the guacamole by mashing ripe avocados with the remaining ingredients. I like mine on the chunky side.
- Serve. Ladle into bowls. Serve as is or top with chilled the guacamole, if desired. Enjoy!
Notes
Organic Beans: Black beans, red kidney beans, or pinto beans, pair deliciously with this vegan chili.
Organic Vegetables: Use your favorite type of onion – red, yellow, or white!
Organic Canned Tomatoes: Crushed or diced tomatoes both will do.
Storing & Reheating: Transfer chili to an air-tight glass container & refrigerate for up to 4 days. To reheat, simply transfer the chili to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.
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