Go Back
+ servings
Butternut Squash and Black Bean Chili with Quinoa and Whole Wheat Honey Corn Bread // www.heynutritionlady.com

Butternut Squash and Black Bean Chili

Butternut Squash and Black Bean Chili with quinoa and smoky chipotle peppers. 
Course Main Course
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 231kcal


  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion about 1 1/2 cups diced
  • 2 stalks celery diced
  • 2 medium carrots peeled and diced
  • 3 cloves garlic minced
  • 1 medium butternut squash about 1.5 - 2lbs / 900g, peeled, seeded, and cubed
  • 2 medium red bell peppers diced
  • 1 chipotle pepper in adobo sauce minced
  • 1 Tablespoon ground cumin
  • 2 Tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon sweet smoked paprika
  • 1 14 oz can kidney beans 400g / 14oz can, drained and rinsed
  • 2 14 oz cans black beans 400g / 14oz cans, drained and rinsed
  • 2 14 oz cans crushed tomatoes 400g / 14oz cans
  • 1/2 cup uncooked quinoa
  • 6 cups vegetable broth


  • Place a large heavy-bottomed pot (such as a Dutch oven) over medium-high heat. 
  • Heat the olive oil for a minute, and then add the onions, celery, and carrots.
  • Sauté the vegetables for 3-5 minutes, until the onions are becoming translucent. Add the garlic, and sauté another 2-3 minutes.
  • Add the cubed butternut squash, and red peppers, and stir to combine. Continue to cook the vegetables for another 5 minutes, stirring frequently.
  • Add the diced chipotle pepper, cumin, chili powder, oregano, and smoked paprika. Stir to combine well.
  • Add the kidney beans, black beans, crushed tomatoes, quinoa, and vegetable broth. Stir.
  • Allow the chili to come to a boil, and then reduce the heat to medium-low, cover, and simmer for 30 minutes until the quinoa is cooked and the vegetables are tender. 
  • Serve topped with diced avocado, green onion, cilantro, or other toppings of your choice. 


  • Chili is one of those recipes that tends to taste better the next day after the flavours have had a chance to come together, so it's a great one to plan to make in advance.
  • Chili freezes beautifully, so any leftovers can be portioned into individual containers and frozen for a busy day. 


Calories: 231kcal | Carbohydrates: 38g | Protein: 10g | Fat: 5g | Sodium: 898mg | Potassium: 816mg | Fiber: 10g | Sugar: 9g | Vitamin A: 4870IU | Vitamin C: 50.4mg | Calcium: 96mg | Iron: 4.4mg