Smoky Squash Chili with Quinoa, Pinto & Black Beans

Smoky Squash Chili with Quinoa, Pinto & Black Beans

Smoky squash chili with quinoa, pinto and black beans is a hearty, healthy, and protein-rich dish that is ideal for vigorous days.

An overhead shot of ingredients for a vegan chili.

An overhead shot of chopped squash, onions and poblano pepper.

A spoon is stirring quinoa into a mix of squash and adobo sauce in a pot.

We have actually had numerous cloudy and drizzly days here. That’s continuously soup and relaxing carbohydrates weather if you ask me. Our canines gladly lay by the fire or cuddle beside us practically throughout the day now and the kettle is constantly on. The leaves have actually been up to that point where they look rather pretty, however there’s no immediate requirement to get them raked up right now. Likewise basketball season begins today! Like every other food or way of life blog writer in a 4 season environment, I simply like everything about Fall. I do not even mind the dark mornings! I discover them relaxing and ripe for peaceful reflection and a huge cup of tea.

Chili is a thing that I long for on the very first rainy and cold day of October, and after that I essentially do not consider it once again up until the Superbowl. As soon as I please the yearning I benefit a while (unless we’re talking Buffalo Chickpea Chili— I’ll consume that at any time, any day). I do like making and consuming it, however when I do, the chili needs to have some uncommon bonus, a fair bit of spice, great deals of garnishes, and possibly/definitely a corn muffin on the side. Think I’m simply specific?

It is my expert viewpoint that this chili dish truly brings it It’s got some mellow squash cubes (I utilized honey nut), fire-roasted tomatoes, a bit of quinoa for body, 2 kinds of beans (hecka protein!), cocoa for depth, poblano peppers, great deals of cilantro on top, and it includes my brand-new preferred component: directly smoky adobo sauce from chipotle chilies. I observed containers of this sauce on grocery racks on among my current journeys to the United States and needed to snag one.

I’m constantly purchasing cans of chipotles, however generally end up favouring the thick sauce that surrounds the real chilies. It’s fantastic in dressings, sauces, braises, stews, pasta sauce, truthfully anything that requires heat or a little something additional in regards to depth. At its heart, adobo is merely a marinade utilized for raw foods and has actually been commonly embraced throughout Latin food. Normal active ingredients consist of paprika, vinegar, garlic, and oregano. Having a container of this smoky goodness will certainly assist change a few of your weekday staples. It socializes perfectly with the sweet and velvety squash in this chili.

I topped ours with some standard cashew sour cream (comparable dish here), and made a tiny batch of the corn muffins from Love & Lemons for this relaxing supper, and it was all so relaxing and fantastic. Hope you all provide this chili a shot as part of your Fall celebrations. Stay warm out there!

An overhead shot of a deep red smoky squash chili with beans and quinoa.

An up close, overhead shot of a deep red smoky squash chili with beans and quinoa.

Smoky Squash Chili with Quinoa, Pinto & Black Beans

Smoky squash chili with quinoa, pinto and black beans is a hearty, healthy, and protein-rich dish that is ideal for vigorous days.


Course Main Dish, Soup Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright

Active Ingredients

  • 1 tablespoon avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 tablespoon unsweetened cocoa powder
  • 2 cups small-diced butternut/honey nut squash (about one 1-lb squash)
  • 1/4 cup quinoa
  • 3 tablespoons adobo sauce
  • 1 cup veggie stock
  • 1 28- oz can crushed fire-roasted tomatoes
  • 1 1/2 cups prepared pinto beans, drained pipes and washed
  • 1 1/2 cups prepared black beans, drained pipes and washed
  • 1 big poblano pepper, cut into 1-inch pieces
  • sea salt and ground black pepper, to taste
  • sliced cilantro, for garnish


  • Heat the oil in a heavy soup pot over medium heat. Include the onions to the pot and sauté up until clear and softened, about 4-5 minutes. Include the garlic, cumin, chili powder, coriander, and cocoa to the pot and stir. As soon as the garlic is aromatic, about 30 seconds, include the squash, quinoa, and some salt and pepper. Stir to coat whatever in the cocoa and spices.
  • As soon as whatever is beginning to dry up/stick, include the adobo sauce and veggie stock to the pot and stir, scraping the bottom of the pot to get any golden brown bits. Include the crushed tomatoes, pinto beans, black beans, poblano pepper, and a bit more salt and pepper to the pot. Stir to integrate. Bring the smoky squash chili to a boil.
  • As soon as boiling, lower the heat to a simmer and location a cover on top of the pot. Let the chili simmer up until the squash is soft all the method through, about 25-28 minutes. Inspect the smoky squash chili for seasoning one more time and change if essential. Serve the chili hot with sliced cilantro on top.


  • Sweet potatoes would be fantastic in location of the squash and would take about the very same quantity of time to prepare.
  • If you can’t discover poblano peppers, choose a bell pepper in whatever colour you like.
  • If you’re opening a can of chipotles to get the adobo sauce and you delight in some additional spice, slice among the real chipotles up and include them to the chili together with the adobo sauce.
  • I served the chili with Love & Lemons’ corn muffins (DISH HERE) and some cashew sour cream (DISH HERE)

An overhead shot of a deep red squash chili with beans and quinoa. The chili is garnished with a vegan sour cream and cilantro.
Program Conceal 30 remarks

  • Marta

    Oh my I required this dish

Leave a Reply

Your email address will not be published. Required fields are marked *