Butternut Squash Chili

The perfect delicious and hearty dinner for fall!


  • 2 pounds butternut squash peeled and diced into 1/2-inch chunks

  • 28 ounce can diced tomatoes

  • 15 ounce can black beans, drained

  • 15 ounce can pinto beans, drained

  • 1.5 cups vegetable broth, plus 2 tablespoons for sautéing

  • 1 cup cooked quinoa

  • 1 yellow bell pepper diced

  • 2 chipotle peppers in adobo, chopped

  • 5 garlic cloves minced

  • 1.5 teaspoons paprika

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • cilantro for garnish


  1. Heat 2 tablespoons of vegetable broth in a 5-quart dutch oven over medium heat.

  2. Add garlic, chipotles, and butternut squash to the pot, cooking for about 10 minutes, stirring occasionally. Add more vegetable broth if the pot gets dry.

  3. Add the bell pepper, cooking for about 5 minutes.

  4. Add black beans, pinto beans, diced tomatoes (including the liquid in the can), 1.5 cups vegetable broth, quinoa, and all of the spices (paprika, cinnamon, salt, pepper). Mix well.

  5. Bring to a simmer and let simmer for 10 minutes. Check that the butternut squash is cooked; if not, simmer for longer.

  6. Serve in a bowl and garnish with cilantro. Add toppings as desired and enjoy!

To your health and happiness,

Nicole Ritter

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