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Butternut Squash Quinoa Chili

This butternut squash chili is super satisfying and delicious! It's made with pinto beans and quinoa, comes together quickly and is filling and perfect to reheat for lunches. Everything you want in a vegetarian chili!
4.79 from 14 votes
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  • 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
  • for topping:


  • fresh cilantro
  • plain greek yogurt
  • chives/scallions
  • tortilla chips!


  • Heat a large pot over medium-low heat and add the olive oil. Add in the onion with the salt and pepper and stir. Cook the onion, stirring often, until it caramelizes, about 20 minutes (this should happen quickly since it's diced!).  Add in the garlic and stir. Add in the cubed butternut squash along with the chili powder, cumin and paprika. Stir to combine it all. Add in the tomatoes, 3 cups of stock (if you want a thinner soup, you can add an additional cup - also if seems like you need more liquid!) and the beans (I like 2 cans, but you can add 1!) and bring the mixture to a boil. Cover, reduce to a simmer, and cook until the squash is just fork tender, about 10 to 15 minutes.
  • While the squash is cooking, you can cook the quinoa! I would just follow the package directions, which usually call for quinoa to be cooked for about 15 minutes.
  • Once the squash has softened, stir in the quinoa. Taste and add more salt and pepper if you need it. Simmer the chili for about 10 minutes to bring everything together.
  • Serve it topped with avocado, plain greek yogurt and some fresh cilantro if you wish! The toppings MAKE this bowl, so don't leave them out!

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