Amazingly delicious one pot chili with butternut squash, fire roasted tomatoes, quinoa and two kinds of beans! Hearty, delicious and so easy to prepare!



  • 2 Soup avocado or coconut oil (submerged if oil is avoided)
  • 1 small white or yellow onion (diced)
  • 1 jalapeno (hacked //remove seeds for less heat)
  • 1/2 tsp sea salt and black pepper each (< strong>SHARE // more to taste)
  • 4 Cloves Garlic
  • 4 < span class="wprm-recipe-ingredient-unit">cups Butternut Squash Cubes
  • 3 soup Chili powder (SPLIT // Chili powder must be a spice blend, not fully ground chilies)
  • 2 Soup ground cumin (DIVIDED)
  • 2 TL Paprika f ume< /li>
  • 2 15 – ounce Cans of roasted (or regular) diced tomatoes (if unsalted, add more sea salt to taste)
  • 1/4 Cup Tomato paste
  • 3 cups< /span> Vegetable broth (fill up to half with water to reduce sodium // more if needed)
  • 1/4 cup < span class="wprm-recipe-ingredient-name">Quinoa, rinsed
  • 1 15- ounce Can of kidney beans (slightly drained)
  • 1 15- ounce Canned black beans (slightly drained)
  • 1-2 tablespoon Coconut sugar (or maple syrup)< /li>
  • 1 small Chipotle pepper in adobo sauce (for heating) (optional)
  • 1 cup chopped kale (or other firm greens) (optional)

FOR SERVING optional


  • Heat a large saucepan over medium-high heat. Once hot, add oil (or water), onion, and jalapeño pepper. Season with a healthy pinch of salt and pepper and toss through. Sauté for 3-4 minutes, stirring frequently.
  • Add Add the garlic and sauté (stirring occasionally) an additional 2-3 minutes, or until the onion, peppers, and garlic are soft and lightly browned.
  • The butternut squash, 2/3 of the chili powder (2 tbsp according to original recipe), half of the cumin (1 tbsp according to original recipe), Smoked paprika and spread while stirring. Cook for 3 minutes.
  • Add the diced tomatoes to the Add tomato paste and vegetable broth and stir to combine. Bring to a simmer over medium heat.
  • A As soon as it boils , add the quinoa (see photo) and reduce the heat to medium-low or low so it is gently simmering. You want to see bubbles, but you don’t want it to bubble. Cover and cook 12-15 minutes or until quinoa is almost tender. During cooking, you may need to add more vegetable broth or water if it seems too dry and the quinoa isn’t submerged (I didn’t find this necessary). /div>
  • Then add the kidney beans, the black beans, 1/4 tsp. salt and pepper each, as well as the remaining cumin (1 tbsp as in the original recipe) and chili powder (1 tsp as specified in the recipe), coconut sugar and stir. If you are adding the chipotle pepper to the adobo sauce (optional), add it now.
  • Bring to a boil over medium-high heat, then reduce heat slightly to low (or medium-low), cover, and simmer gently for 15-20 minutes to blend flavors. Stir occasionally.
  • Adjust flavor and spices as needed, add more chilli powder or cumin for smokiness, salt for savory , or some coconut sugar to even out the heat and bring out the other flavors.
  • Add kale (optional), cover and cook for another 2-3 minutes. Serve as is or garnish with lime, Chili Cheese Fritos (or tortilla chips). , fresh jalapeño, cilantro, red onion and/or avocado (all optional).
  • Store leftovers in the refrigerator for up to 5-6 days or in the freezer for up to 1 month. Reheat on stovetop or in microwave until hot.
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