Vegan Butternut Squash & Quinoa Chili
Hello & Happy Tuesday!!
If there is one thing I love about the fall weather, it’s vegan chili! It’s my favorite go to for many reasons. It can be easily thrown together, is filling, packed with veggies, can last throughout the week, and costs next to nothing to make!
That being said, you’ll always find vegan chili in our home when the colder temperatures arrive!
What’s great about a vegan chili is you can pair it with whatever you like, leave it in a crock pot to enable the flavors to combine and go on wth your day! For those that have a hectic schedule or are simply not crazy about cooking altogether, this can be the answer to your foodie prayers lol.
What’s fab about this particular chili is it’s packed with protein from black beans, healthy grains like quinoa, bell peppers, a smokiness and heat from the adobo peppers, multiple types of tomatoes, seasonal butternut squash, and doesn’t even need meat to make it complete!
If you’re searching for that classic fall chili that doesn’t disappoint, you have to try this recipe for vegan Butternut Squash & Quinoa Chili!
Eat Drink Shrink
Yields 6 bowls of chili
25 minPrep Time
25 minCook Time
50 minTotal Time
- 1 cup bell peppers (diced)
- 1 cup cooked quinoa (you can absolutely do two!)
- 1 cup chopped white onion
- 5 garlic cloves
- 2 chilis in adobo sauce, chopped w/1bsp of sauce
- 3 tbsp tomato paste
- 2 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp sea salt
- 1 3/4 cup water
- 1 can black beans, rinsed, drained
- 1 8oz can diced tomatoes
- 1 14oz can crushed tomatoes
- 1 14oz can tomato sauce
- 3 cups diced cubed butternut squash
- 2 tbsp apple cider vinegar
- Vegan sour cream, avocado, and cilantro optional!
- In a crock pot over medium heat add onion and bell pepper. (I put mine in later, but prefer this way!) Cook for 6-8 minutes until translucent. Add the garlic, tomatoes paste, chili powder, cumin, and salt. Stir in water, black beans, bell peppers if you haven't yet, cooked or uncooked quinoa, diced tomatoes, adobo peppers,tomato sauce, crushed tomato and butternut squash. Simmer, covered. Squash should become tender in 25mins. Stir in vinegar. For optimal flavor allow the flavors to combine for a few hours or all day on low heat.
- If desired top with tofu sour cream, vegan cheese, avocado and cilantro!
You can buy cooked quinoa at the store to minimize time or if in a time crunch throw it into the pot. I don't recommend Rotel Crushed Tomatoes due to the can not being BPA free.