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Smoky Squash Chili with Quinoa, Pinto & Black Beans Recipe

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4.1 from 80 reviews

This Smoky Squash Chili is a hearty, flavorful vegan chili packed with butternut squash, quinoa, pinto and black beans, and smoky spices including chipotle adobo and cocoa powder. It’s a comforting one-pot meal perfect for chilly days, combining wholesome ingredients and bold flavors with a hint of smokiness from fire-roasted tomatoes and poblano peppers.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Beans

  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 2 cups small-diced butternut/honey nut squash (about one 1-lb squash)
  • 1 large poblano pepper, cut into 1-inch pieces
  • 1 ½ cups cooked pinto beans, drained and rinsed
  • 1 ½ cups cooked black beans, drained and rinsed

Dry and Canned Ingredients

  • ¼ cup quinoa
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon avocado oil
  • 3 tablespoons adobo sauce
  • 1 cup vegetable stock
  • 1 (28-oz) can crushed fire-roasted tomatoes
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • Sea salt and ground black pepper, to taste

For Garnish and Serving

  • Chopped cilantro, for garnish
  • Vegan sour cream, for serving

Instructions

  1. Sauté Aromatics: Heat the avocado oil in a heavy soup pot over medium heat. Add the diced onions and sauté until translucent and softened, about 4-5 minutes. Add the minced garlic, ground cumin, chili powder, ground coriander, and unsweetened cocoa powder to the pot and stir. Cook for about 30 seconds until the garlic is fragrant.
  2. Add Squash and Quinoa: Stir in the diced butternut squash and quinoa, seasoning with salt and pepper. Stir well to coat everything evenly with the spices and cocoa powder.
  3. Deglaze and Combine Liquids: When the mixture starts to stick and dry up slightly, add the adobo sauce and vegetable stock. Stir thoroughly, scraping the bottom of the pot to release any browned bits that enhance flavor.
  4. Add Remaining Ingredients: Stir in the crushed fire-roasted tomatoes, cooked pinto beans, cooked black beans, and chopped poblano pepper. Season again with salt and pepper. Mix everything well.
  5. Bring to Boil and Simmer: Increase the heat to bring the chili to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let the chili simmer gently for 25-28 minutes, or until the squash is tender throughout.
  6. Adjust Seasoning and Serve: Taste the chili and adjust seasoning with additional salt and pepper if needed. Serve the chili hot, garnished with chopped cilantro and a dollop of vegan sour cream if desired.

Notes

  • Sweet potatoes can be substituted for butternut squash with similar cooking time.
  • If poblano peppers are unavailable, bell peppers in any color make a great substitute.
  • For extra heat, chop a chipotle pepper from the adobo can and add it into the chili along with the adobo sauce.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Vegan

Find it online: https://allyumcooks.com/smoky-squash-chili-with-quinoa-pinto-and-black-beans-recipe/