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Quinoa Butternut Chili with Red Kidney Beans

Quinoa butternut chili with red kidney beans simmers in a 6-quart Dutch oven until the quinoa is tender and the squash is fork-tender. Lime juice stirred in at the end brings a bright finish to this hearty, bean-filled chili.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 3 cup butternut squash peeled, cut into 1/2-inch cubes
  • 1 can (28 oz) crushed tomatoes
  • 4 cup low-sodium vegetable broth
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.75 cup quinoa rinsed and drained
  • 2 can (15 oz) red kidney beans drained and rinsed
  • 1 tbsp lime juice

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and tomato paste, and cook for 1 minute, stirring constantly.
  4. Add the butternut squash, crushed tomatoes, vegetable broth, salt, and black pepper, and bring to a boil over medium-high heat.
  5. Stir in the quinoa and kidney beans.
  6. Reduce the heat to maintain a gentle simmer, cover, and cook for 18 to 22 minutes, until the quinoa is tender and the squash is fork-tender.
  7. Remove the pot from the heat and stir in the lime juice.
  8. Let the chili rest uncovered for 5 minutes before serving.

Notes

Rinse the quinoa well before adding it so the chili has a clean flavor. Refrigerate leftovers for up to 4 days or freeze them; for a lower-sodium version, choose no-salt-added kidney beans.