Spicy Quinoa and Butternut Squash Chili – Easy, Vegan, & Gluten-Free!

It can be a challenge to incorporate gluten-free grains into your diet, so this hearty, healthy, spicy as you like Quinoa and Butternut Squash Chili has come to the rescue!

Made with protein-rich quinoa, fiber-filled black beans, and naturally sweet butternut squash, this chili is not only gluten-free but also vegan and dairy-free. Perfect for meal prep and easy to customize, it's a delicious way to enjoy gluten-free grains.

Why You'll Love This Recipe

Not only is it gluten-free making it safe for celiac, it's also vegan and dairy free.  Here are more reasons to love it:

• High Protein & Nutritious - It can be difficult to get enough protein in a plant-based meal. The combination of quinoa and beans provides this in spades, along with lots of fiber.
• Easy One-Pot Convenience - It all simmers together in one pot on the stove.  talk about easy clean up.  You can also make it in the slow cooker or Insta-Pot.
• Meal Prep Friendly - You can chop up the veggies in advance then toss it together for a quick weeknight meal.  It also freezes well for later.

About the Ingredients

One look at those fresh ingredients and you can tell this will be healthy and delicious, but there are a few stars in there that we should talk more about.

Quinoa is an Ancient Grain Superfood

Quinoa is one of the few plant foods that is a complete protein source.  This means it contains all 9 essential amino acids necessary for building and repairing tissues.

Quinoa is also an excellent source of other vitamins and minerals like iron, magnesium, phosphorus, and folate, which are essential for various bodily functions, including bone health, energy production, and nerve function. 

Be sure the quinoa you buy is labelled gluten free.

Rinse Quinoa to Make it Easy on Your Tummy

Quinoa has a natural coating called "saponin", which imparts a soapy taste and can be a little hard on digestion.  Before cooking, pour your quinoa into a fine sieve, run cool water through it while rubbing it between your fingers.

Butternut Squash: A Naturally Sweet, Low-Cal Source of Vitamins and Minerals

Butternut squash is an excellent source of vitamins A & C as well a minerals like magnesium and phosphorus. It's also a good source of fiber and relatively low in calories making it a good choice if you're trying to keep the pounds off.

Black Beans: More Fiber and Protein

Are you seeing a trend? 

This Quinoa and Butternut Squash is packed with protein and fiber which are essential parts of a healthy diet, especially if you are plant-based. 

The black beans are one more brick in the nutrient wall.  And they look great too, giving a pop of black next to the brightly colored veggies.

Be Sure your Stock is Gluten Free

Pre-packaged vegetable stock is likely to be gluten-free, but check the label to be sure.  You can easily make your own stock at home too.  

Feel free to substitute gluten-free chicken stock, but your chili won't be vegan any more. 

Make Your Quinoa and Butternut Squash Chili as Spicy as You Like.

The chili powder and red pepper flakes give this chili and bold and just-the-right-amount-of-spicy kick.  Adjust this to your own taste whether you like flaming hot or cucumber cool.

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Serving Suggestions

Dish it up into a bowl and have it all by itself, or toss a slice of gluten-free toast on the side.  Here are a few more ideas:

• Top with avocado, cilantro, or dairy-free sour cream.
• Pair with gluten-free cornbread or tortilla chips.
• Add a sprinkle of nutritional yeast for a cheesy flavor.
• For extra protein, stir in cooked lentils or tofu.
• If you're not concerned about the vegan part, add cooked cubed turkey
• While the chili is simmering, stir up some gluten-free biscuits

Storing and Re-Heating

Like most stews and one-pot meals, your Quinoa and Butternut Squash Chili is great as leftovers.

Refrigerate in an air-tight container for up to 5 days.  

Reheat in the microwave using the reheat function or in a pot on the stove.  You may want to add a little more liquid. 

Freeze in a freezer-safe container for up to 3 months.

Reheat on the stove-top or in the microwave on low power.

Frequently Asked Questions

Q: Is butternut squash gluten-free?

A: Yes! Butternut squash and all other squash varieties are naturally gluten-free.

Q: Can I make this chili in a slow cooker?

A: Yes! Simply sauté the onions, garlic, and spices first, then add all ingredients to a slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

Q: What can I substitute for quinoa?

A: Try brown rice, millet, or buckwheat — all naturally gluten-free grains.

Q: Can I freeze this chili?

A: Absolutely! Store it in an airtight container and freeze for up to 3 months.

Q: How do I make it less spicy?

A: Reduce or omit the red pepper flakes and chili powder for a milder version.

Recipe

Spicy Quinoa and Butternut Squash Chili (Gluten-Free & Vegan!)

By Patty Maguire – Naturally Gluten Free,

This Spicy Quinoa and Butternut Squash Chili is hearty, nutritious, and packed with bold flavors! Perfect for meal prep and easy to customize, it's a delicious way to enjoy gluten-free grains.

Prep Time: 15 minutes
Cook time: 50 minutes
Yield: 4 to 6 servings
Tags: Gluten Free, Vegan Option

Ingredients

• 3 c cooked rice, white or brown. Cooled to room temp or slightly above.
• 1 tbsp oil (for sautéing)
• 1 onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 2 cloves garlic, sliced
• 1 bell pepper (any color), diced
• 2 tbsp chili powder
• 2 tsp ground cumin
• ¼ tsp red pepper flakes (or your choice of hot pepper, to taste)
• 1 tbsp lime juice
• 1 (28 oz) can diced or crushed tomatoes
• 1 can black beans or red kidney beans, rinsed and drained
• 1 medium butternut squash, peeled and diced (about 3–4 cups)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable stock
• 1 scallion (green onion), thinly sliced for garnish (substitute chopped parsley or cilantro if you like)

Instructions

1. Heat the oil in a large pot or Dutch oven. Add the onion, garlic, and celery. Cook until they start to soften.


2. Add carrots and bell pepper and sauté another 3 to 4 minutes.


3. Add the cumin, chili powder and chilies. Stir and cook until the spices are incorporated and smell amazing.


4. Stir in the squash, then the beans, tomato and lime juice.


5. Add the stock and quinoa. Stir.


6. Simmer until the squash is tender and all the flavors meld together. This will be a little under an hour.


7. Serve in a bowl or a deep plate with your favorite gluten free bread. Top with sliced green onion, parsley or cilantro.