Seriously Good Butternut Squash Chili with Black Beans
This Cozy Butternut Squash Chili is loaded with quinoa, black beans, and smoky chipotle peppers. It's a healthy vegetarian chili packed with protein and fall flavours—you can't beat this easy recipe! Stovetop and Instant Pot instructions are included!
Servings 8
Calories 231kcal
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion about 1 ½ 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 ounce can kidney beans 400g / 14oz can, drained and rinsed
- 2 14 ounce cans black beans 400g / 14oz cans, drained and rinsed
- 2 14 ounce cans crushed tomatoes 400g / 14oz cans
- ½ cup uncooked quinoa
- 6 cups vegetable broth
Instructions
Instant Pot Instructions
- Heat the oil in the instant pot using the sauté function, then sauté the onion, celery, and carrots for about 5 minutes, until translucent.2 tablespoons extra virgin olive oil, 1 large yellow onion , 2 stalks celery, 2 medium carrots
- Add the garlic and sauté another 1-2 minutes.3 cloves garlic
- Add the cubed butternut squash and red pepper and stir to combine.1 medium butternut squash, 2 medium red bell peppers
- Add the spices, chipotle pepper, vegetable broth, crushed tomatoes, and quinoa.1 chipotle pepper in adobo sauce, 1 Tablespoon ground cumin, 2 Tablespoons chili powder, 2 teaspoons dried oregano, 1 teaspoon sweet smoked paprika, 2 14 ounce cans crushed tomatoes , ½ cup uncooked quinoa, 6 cups vegetable broth
- Put the lid on the instant pot, set to manual / high pressure for 8 minutes.
- When the cooking cycle is complete, quick release the pressure and remove the lid.
- Stir in the beans, and let stand for 5-10 minutes to heat them through before serving.1 14 ounce can kidney beans, 2 14 ounce cans black beans
Stovetop Instructions
- 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.2 tablespoons extra virgin olive oil
- Sauté the vegetables for 3-5 minutes, until the onions are becoming translucent. Add the garlic, and sauté another 2-3 minutes.1 large yellow onion , 2 stalks celery, 2 medium carrots, 3 cloves garlic
- Add the cubed butternut squash, and red peppers, and stir to combine. Continue to cook the vegetables for another 5 minutes, stirring frequently.1 medium butternut squash, 2 medium red bell peppers
- Add the diced chipotle pepper, cumin, chili powder, oregano, and smoked paprika. Stir to combine well.1 chipotle pepper in adobo sauce, 1 Tablespoon ground cumin, 2 Tablespoons chili powder, 2 teaspoons dried oregano, 1 teaspoon sweet smoked paprika
- Add the kidney beans, black beans, crushed tomatoes, quinoa, and vegetable broth. Stir.1 14 ounce can kidney beans, 2 14 ounce cans black beans, 2 14 ounce cans crushed tomatoes , ½ cup uncooked quinoa, 6 cups vegetable broth
- 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.
To serve
- Serve topped with diced avocado, green onion, cilantro, or other toppings of your choice.
Notes
- Nutrition values are an estimate only.
- Note! If you have a 6-quart Instant Pot you may not have capacity to add the beans until the pressure cooking cycle is complete. Simply stir them through at the end.
- 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.
- This recipe might look like it's got a lot going on, but it spends most of the time simmering away in the pot.
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- Do I need to use the quinoa? The quinoa serves two purposes. First, it thickens the chili and has a texture similar to ground beef. Second, it adds a lot of protein to the dish. If quinoa in chili weirds you out you can leave it out and reduce the liquid a bit, or replace it with rice.
- Can I use a different bean? Sure thing. Try mixing things up by using, pinto beans, chickpeas or even lentils in place of the black beans or kidney beans.
- Can I make this recipe a day in advance? Please do! Vegetarian chili is one of those recipes that always tastes better the next day.
Nutrition
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