Packed with plant protein and a warm hearty flavor, this butternut squash quinoa chili is the perfect weeknight meal when it’s cold outside. Top it with avocado for extra healthy fat and fiber!
This butternut squash quinoa chili is a one pot vegetarian meal that is full of plant protein from the quinoa and black beans. It’s sure to be the new star of your meatless Monday, or just a fun way to change things up from your traditional chili recipe.
Top a bowl of this butternut squash chili with fresh avocado, extra red pepper chili flakes, crispy tortilla chips, cilantro or micro greens for an extra boost of nutrition!
I don’t know about you, but growing up a meal wasn’t “a meal” unless it had meat. I lived my life operating this way until college when I found myself just not wanting meat some days, and since I was on my own no one was telling me I had to have it! At the same time I was learning about different plant foods that contained protein in class, something I never knew before.
What Does Being Plant Based Mean To Me?
Fast-forward to now and eat chicken, fish and red meat but there are some days when I’m just not feeling it whether that’s because it doesn’t sound good or shear laziness because I don’t want to prepare it! Enter quinoa, black beans, nuts, pumpkin seeds, hemp seeds, and hummus. My go-to plant-based sources of protein that I sprinkle and add to just about anything I’m eating.
For me practicing a plant-based diet means that a few days a week I’ll make a grain bowl loaded with quinoa, veggies and hummus. Or I’ll make this butternut squash quinoa chili and add avocado and greens on top of it. I choose almond milk coffee creamers and I always mix hemp seeds into my almond butter. The best part about eating this way is that any one can do it however they want! It’s inclusive and challenges you to get out of your veggie comfort zone, something I think is important for everyone!
The hardest part of this recipe is cutting the butternut squash, and with my trick it’s easy! Say it with me. Peal first! Grab your vegetable peeler and peel the skin. Then it’s easy to cut the rest into small cubes.
If you’re on a butternut squash kick be sure to check out this recipe for Thai butternut squash soup and baked butternut squash falafel! And if you’re looking to use pumpkin in chili, grab my favorite recipe in my Once Upon a Pumpkin Cookbook—the recipe is plant-based too!Print