What We're Eating Wednesday: Butternut Squash and Quinoa Chili


This Florida fall weather we've been enjoying lately has us craving warm and hearty foods, and that means one thing - chili! This meat-free version is packed with protein (20 grams), fiber (60 percent of daily recommendation) and loads of flavor. 

It doesn't even have to cook all day. In under an hour it will be ready and on the table. 


1T ghee (can substitute olive oil)
1 yellow onion, diced
3 garlic cloves, minced
2 jalapeños, sliced thin
1/4 tsp salt
1 medium butternut squash, peeled and cubed
1 14-oz can no-salt-added diced tomatoes
1 can kidney beans, drained and rinsed
1 tsp cumin
1 tsp smoked paprika
1 tsp (or more) red pepper flakes
2 cups vegetable stock
1/3 cup dry quinoa

  • Heat ghee (or olive oil) over medium-high heat in a Dutch oven or soup pot, and cook the onion, garlic, jalapeños, and salt until soft (about 5 to 7 minutes). Stir frequently.
  • Add the cubed butternut squash to the pot, and cook for 5 to 7 minutes, stirring frequently.
  • Add the diced tomatoes, kidney beans, cumin, paprika, and red pepper flakes. Mix well.
  • 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.

  • Add more red pepper flakes if you like your chili spicy.
  • We like to top this with some sliced avocado or cashew sour "cream", but you can get as creative as you want!