Butternut Squash and Quinoa Chili

13 70 803
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 2
Butternut Squash and Quinoa Chili
Health Highlights


1 tbsp Butter, unsalted (grass-fed - use coconut oil (vegan))
1 medium Yellow onion (diced)
3 clove(s) Garlic (minced)
2 medium pepper(s) Jalapeno pepper (sliced thin)
1 dash Sea Salt
1 squash Butternut squash (peeled & cut, or precut package)
1 can(s) (16 oz) Diced tomatoes, canned (no-salt-added)
1 can(s) (15 oz) Red kidney beans, canned, drained (drained and rinsed)
1 tsp Cumin
1 tsp Paprika, smoked (smoked)
1 tsp Red pepper flakes ((or more))
2 cup Vegetable stock/broth, low sodium
1/2 cup Quinoa, uncooked


1. Heat butter over medium-high heat in a soup pot, and cook the onion, garlic, jalapeños, and salt until soft (about 5 to 7 minutes). Stir frequently.

2. Add the cubed butternut squash to the pot, and cook for 5 to 7 minutes, stirring frequently.

3. Add the diced tomatoes, kidney beans, cumin, paprika, and red pepper flakes. Mix well.

4. Pour in the vegetable stock and dry quinoa. Bring to a boil, then simmer for 30 to 40 minutes until the quinoa is cooked and squash is tender.


If you are vegan - replace the butter with coconut oil

Nutrition Facts

Per Portion

Calories 803
Calories from fat 112
Calories from saturated fat 44
Total Fat 12.4 g
Saturated Fat 4.9 g
Trans Fat 0.3 g
Polyunsaturated Fat 7.8 g
Monounsaturated Fat 13.3 g
Cholesterol 16.8 mg
Sodium 1056 mg
Potassium 3792 mg
Total Carbohydrate 161 g
Dietary Fiber 37 g
Sugars 18.9 g
Protein 31 g

Dietary servings

Per Portion

Grain 2.1
Meat Alternative 1.4
Vegetables 13.4

Energy sources