Easiest butternut squash chili for Monday, coming right up.
Comforting, nourishing, and simple to make—this butternut squash chili checks all the boxes. It’s a hearty vegetarian bowl that warms you up, reheats well for lunches, and is packed with satisfying ingredients like pinto beans and quinoa.
I love having a warm lunch option that only needs a few minutes to reheat during busy weeks. There are plenty of easy lunch ideas—egg salad, roasted chickpeas, avocado toast—but when it’s chilly out, soup (or chili) is exactly what I want. This recipe is quick, filling, and keeps well.
It’s super satisfying.
With beans, butternut squash, and quinoa, this chili is a nutritional powerhouse. Top a bowl with sliced avocado, plain Greek yogurt, and tortilla chips for contrast in texture and flavor.
BALANCE.
Back to the chili: it may not look flashy, but it tastes fantastic and solves lunchtime woes. Quinoa adds a nice, filling bite and pinto beans give it creaminess and substance. Butternut squash brings a natural sweetness and great texture.
The recipe starts with one caramelized onion, which adds depth and warmth to the chili. If you’re short on time, you can shortcut this step, though taking the few extra minutes to caramelize the onion elevates the final flavor.
Notes to keep in mind:
- Do not overcook the squash. You want it fork-tender but still holding shape—slightly “al dente” is ideal. Because this chili contains beans, squash, and quinoa, the texture softens as it sits, so add crunchy toppings when serving to restore contrast.
- If you prefer, cook quinoa separately and stir it in just before serving to maintain a pop of texture. Keep extra vegetable stock on hand if you do this.
- This chili is excellent repurposed—try stuffing it into roasted sweet potatoes for a delicious variation.
How to Make Butternut Squash Chili
Butternut Squash Quinoa Chili
4
1 hr
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Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 garlic cloves, minced
- 2 cups cubed butternut squash
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3 to 4 cups vegetable stock, plus more if needed
- 1 14-ounce can fire-roasted diced tomatoes
- 1 to 2 14-ounce cans pinto beans, drained and rinsed
- 1 cup cooked quinoa
Toppings
- Fresh cilantro
- Plain Greek yogurt
- Chives or scallions
- Tortilla chips
Instructions
- Heat a large pot over medium-low heat and add the olive oil. Add the diced onion with the salt and pepper and cook, stirring often, until the onion caramelizes, about 20 minutes. Add the garlic and stir.
- Add the cubed butternut squash, chili powder, cumin, and smoked paprika. Stir to combine, then add the diced tomatoes, 3 cups of vegetable stock (add up to 1 more cup if you prefer a thinner soup), and the pinto beans. Bring to a boil.
- Cover, reduce heat to a simmer, and cook until the squash is just fork tender, about 10 to 15 minutes.
- While the squash cooks, prepare quinoa according to package instructions (usually about 15 minutes) if you haven’t already.
- Stir the cooked quinoa into the chili, taste, and adjust salt and pepper. Simmer for about 10 more minutes to let flavors meld.
- Serve warm with toppings such as avocado, plain Greek yogurt, fresh cilantro, chives, and tortilla chips. The toppings add texture and brightness—don’t skip them.
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Now I just want someone to bring me a cozy bowl of this.