1-Pot Butternut Squash Quinoa Chili

Name: 1-Pot Butternut Squash Quinoa Chili
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican, Latin American, American
Ingredients: 2 Tbsp avocado or coconut oil ((sub water if avoiding oil)); 1 small white or yellow onion ((diced)); 1 jalapeño ((minced // remove seeds for less heat)); 1/2 tsp each sea salt and black pepper ((DIVIDED // plus more to taste)); 4 cloves garlic ((minced)); 4 cups diced butternut squash; 3 Tbsp chili powder ((DIVIDED // chili powder should be a blend of spices, not entirely ground chiles)); 2 Tbsp ground cumin ((DIVIDED)); 2 tsp smoked paprika; 2 (15-ounce) cans fire-roasted (or regular) diced tomatoes ((if unsalted, add more sea salt to taste)); 1/4 cup tomato paste; 3 cups vegetable broth ((sub up to half with water for lower sodium // plus more as needed)); 1/4 cup quinoa, rinsed; 1 (15-ounce) can kidney beans ((slightly drained)); 1 (15-ounce) can black beans ((slightly drained)); 1-2 Tbsp coconut sugar ((or maple syrup)); 1 small chipotle pepper in adobo sauce ((for heat // optional)); 1 cup chopped kale ((or other sturdy green // optional)); DIY Chili "Cheese” Fritos; Rice or quinoa; Fresh chopped cilantro or parsley; Avocado

Instructions

Prep:10minCook:50min

Incredibly delicious, 1-pot chili with butternut squash, fire-roasted tomatoes, quinoa, and two kinds of beans! Hearty, flavorful, and so easy to make!

Updated at: Wed, 11 Mar 2026 00:05:54 GMT