1-Pot Butternut Squash Quinoa Chili

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Making a big pot of hearty vegan Butternut Squash Quinoa Chili

Cut through those bitter winter nights with this comforting 1-pot quinoa chili that’s easy to make, big on flavor, and made with ingredients you likely have on hand right now. Let’s do this!

Ingredients for making our 1 pot gluten-free vegan Butternut Squash Quinoa Chili

Origins of Chili

While many think chili is a dish that was created in Mexico, apparently that’s not where it originated! Who knew?

However, one ingredient central to chili – chilies – are native to Mesoamerica (a region that includes parts of Mexico and Central America). And they are an important ingredient in Mexican cuisine. So we get the confusion!

The exact origin of the dish chili isn’t clear, but most historians trace its roots to San Antonio, Texas. You can take a deeper dive into the history of chili here.

How to Make Quinoa Chili

This 1-pot recipe starts with the basics: Onion, garlic, pepper. We went for jalapeño for added heat. But if you’re looking to avoid spice, opt for a bell pepper instead!

Next comes the star of the show: Butternut squash!

Butternut squash cubes added to a big pot of hearty vegan chili perfect for winter

The flavor comes in waves from spices like chili powder, cumin, smoked paprika, and a little coconut sugar to balance the heat. And if you’re looking for more depth of flavor and spice, throw in a chipotle pepper in adobo sauce! It’s our “secret sauce” for adding smoky heat to dishes like chili and tortilla soup. You can read more about its origins here.

In place of water, I opted for vegetable broth to add even more flavor. Every time I add an ingredient to the pot I think, “What flavor is this adding?” If it doesn’t add any flavor, quite frankly, we don’t have time for that. So, vegetable broth it is!

Quinoa floating on the top of a pot of our Butternut Squash Chili recipe

I threw some quinoa in the mix because I happen to love quinoa, and I appreciate that it adds a little more plant protein to the mix. What’s not to adore?

Stirring a pot of our hearty and flavorful Butternut Squash Quinoa chili recipe

In the last few minutes of cooking, I threw in some kale, because, nutrients. And that color! Total swoon. And just like that, dinner’s on the table.

Bowls of Butternut Squash Quinoa Chili surrounded by ingredients used to make the recipe

We hope you LOVE this chili! It’s:

Hearty
Smoky
Quick & Easy to make
Incredibly satisfying
Customizable
& Super delicious

Enjoy this chili as is, or garnish with fresh jalapeño, lime, cilantro or parsley, and tortilla chips! Or, go super comforting and pair it with our Easy Vegan Cornbread or Best Vegan Gluten-Free Cornbread! You could also serve this over rice or quinoa, or with our Vegan Gluten-Free Cinnamon Rolls!

If you’re into comforting 1-pot meals, also be sure to check out our 1-Pot Red Lentil Chili, 1-Pot Vegan Minestrone, 1-Pot Cauliflower Rice Kitchari, Curried Potato and Lentil Soup, and Spicy Jackfruit Tacos!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a bowl of our gluten-free vegan Butternut Squash Quinoa Chili topped with avocado and jalapeno

1-Pot Butternut Squash Quinoa Chili

Incredibly delicious, 1-pot chili with butternut squash, fire-roasted tomatoes, quinoa, and two kinds of beans! Hearty, flavorful, and so easy to make!
Author Minimalist Baker
Print
Wooden spoon in a pot of Butternut Squash Chili alongside ingredients used to make it
4.83 from 47 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 (Entrée servings)
Course Entree
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5-6 Days

Ingredients

CHILI

  • 2 Tbsp avocado or coconut oil (sub water if avoiding oil)
  • 1 small white or yellow onion (diced)
  • 1 jalapeño (minced // remove seeds for less heat)
  • 1/2 tsp each sea salt and black pepper (DIVIDED // plus more to taste)
  • 4 cloves garlic
  • 4 cups diced butternut squash
  • 3 Tbsp chili powder (DIVIDED // chili powder should be a blend of spices, not entirely ground chilies)
  • 2 Tbsp ground cumin (DIVIDED)
  • 2 tsp smoked paprika
  • 2 15- ounce cans fire-roasted (or regular) diced tomatoes (if unsalted, add more sea salt to taste)
  • 1/4 cup tomato paste
  • 3 cups vegetable broth (sub up to half with water for lower sodium // plus more as needed)
  • 1/4 cup quinoa, rinsed
  • 1 15- ounce can kidney beans (slightly drained)
  • 1 15- ounce can black beans (slightly drained)
  • 1-2 Tbsp coconut sugar (or maple syrup)
  • 1 small chipotle pepper in adobo sauce (for heat) (optional)
  • 1 cup chopped kale (or other sturdy green) (optional)

FOR SERVING optional

Instructions

  • Heat a large pot over medium heat. Once hot, add oil (or water), onion, and jalapeño pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
  • Add garlic and sauté (stirring occasionally) for 2-3 minutes more, or until onion, pepper, and garlic are softened and slightly browned.
  • Add butternut squash, 2/3 of the chili powder (2 Tbsp as original recipe is written), half the cumin (1 Tbsp as original recipe is written), smoked paprika and stir to coat. Cook for 3 minutes.
  • Add diced tomatoes, tomato paste, and vegetable broth and stir to combine. Bring to a low boil over medium-high heat.
  • Once boiling, add quinoa (see photo) and reduce heat to medium-low or low, so it’s at a gentle simmer. You want to see bubbles, but you don’t want it boiling. Cover and cook for 12-15 minutes, or until quinoa is mostly tender. As it’s cooking you may need to add more vegetable broth or water if it’s looking too dry and the quinoa isn’t submerged (I didn’t find that necessary).
  • Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp as original recipe is written) and chili powder (1 Tbsp as original recipe is written), coconut sugar, and stir to combine. If adding the chipotle pepper in adobo sauce (optional), add now.
  • Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), cover, and gently simmer for 15-20 minutes to meld the flavors together. Stir occasionally.
  • Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.
  • Add kale (optional), cover, and cook for 2-3 minutes more. Serve as is, or garnished with lime, chili cheese fritos (or tortilla chips), fresh jalapeño, cilantro, red onion, and/or avocado (all optional).
  • Store leftovers in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat on the stovetop or in the microwave until hot.

Video

Notes

*Nutrition information is a rough estimate calculated with avocado oil and lesser amount of coconut sugar, and without optional ingredients or toppings.

Nutrition (1 of 6 servings)

Serving: 1 Bowls Calories: 308 Carbohydrates: 51.7 g Protein: 12 g Fat: 7.5 g Saturated Fat: 0.9 g Sodium: 740 mg Fiber: 14.8 g Sugar: 12 g

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  1. Jessica says

    I made this for the first time last night and it was wonderful! I used frozen butternut squash, since that is what I had on hand. It worked, but I think fresh would have been a little better.
    I always make new recipes as-written the first time (I only omitted the salt and saute’d my onions in water, not oil) and I would not make any changes to this recipe in the future- its great as is!
    I can however, imagine this would also be really good with sweet potatoes too. The sweetness of the potato would play nicely off the spiciness of the chili.

  2. Emme L says

    Super delicious and nourishing fall dinner. Added plain yogurt on top to cool it down a bit and had a piece of yummy toast to dip in. Squeezing lime on top was a hit too!!!

  3. Kathy says

    I love your recipes, always so tasty! This one was way too spicy for my family. I don’t want to waste it. How can I tone it down?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Kathy! We wonder if maybe your chili powder was spicier than ours? You could try adding coconut milk or yogurt. Hope that helps!

  4. Shea says

    How delicious! I loved this warming, grounding chili. Super easy to make and one of the best vegan chili’s I’ve ever eaten. Perfect smokey heat, not too spicy. Used 1 tbsp of coconut sugar, not two.

    I subbed sweet potato for the squash. Kale and sweet potato is a favorite chili combo of mine. I also didn’t add any quinoa cause we were out, and I still found it pleasantly thick.

    Likely cause I added a vegan chorizo. I put it in a food processor for only 5 seconds to get it to the consistency of ground meat to more easily pan fry in oil. I added the cooked chorizo at the same time as the beans.

    I love this recipe so much. I kept going back for more because it was too good to not. I ate three bowls.

    I look forward to making this recipe again.

  5. Jane says

    Your recipe was a hit! I excluded the chipotle pepper. Please instruct on how to create this dish in my instant pot. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jane, we’re so glad you enjoyed! We haven’t made it in the Instant Pot, but will add it to our “to try” list. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  6. Sara Karr says

    I doubled the recipe, used all listed ingredients, and upped the greens. Now I have soup for the week as I divided into 12 containers! Very delicious, hearty, and filling. It was not too hot, even with the spices, jalapeno, and adobe chilies. YUM.

  7. Carolyn H says

    Just made a batch for lunch today! didn’t have butternut squash so substituted sweet potato and still tasted great :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Carolyn! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  8. Cristina says

    I prepared thi syesterday and OMG… simply delicious! I must say that I used a chilli powder I bought in Dubai and like the Aussie friend said, this was basically grounded chillis… and it was Hoooooooootttt Hahahaha. I expected so and I used less amount luckily! Thanks for all your delicious recipies and have a great weekend :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Cristina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Savanna says

    Delicious as usual! Filling and hearty. Didn’t add any jalapeño or adobo and it still ended up so good. We are trying to eat less meat and every single recipe we try from minimalist baker has been awesome. Thank you for another great one!

  10. Julie says

    Made this tonight for a dinner party. It was amazing! I made it as written except left out the chipotle and added a few dashes of hot sauce. A really great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Julie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Jaime says

    I rotate my chili nights between this recipe and Minimalist Baker’s 1-pot Red Lentil Chili. They are similiar but different at the same time. I love this recipe because of it’s smokiness and depth. Soooo yummy!

  12. Annerk says

    Yes! Looking to cut down on meat this new year and I’ve been loving all Minimalist Baker recipes lately. This is the best homemade chili – ever. No meat, so flavorful, and I feel good after I eat it :) The only thing I did differently is use a can of tomatoes stewed in habenero peppers and jalapeno for extra heat. Delicious the next day with spring greens and avocado. Yum!

  13. Elena says

    Dana SNAPPED when she gave us this recipe?! Literally my first thought when I tried my first bite. I plan on making this recipe at least once a week while squash is in season. I genuinely look forward to leftovers.

    The only two things I did slightly different was: 1) For the veggie broth I used the Better Than Bouillon paste (as recommended by another user — it’s very high quality). 2) And I didn’t have a chipotle pepper :'(
    SO instead I used a heaping tablespoon of Trader Joe’s Tunisian Harissa Spicy Paste, because I like the smoky heat this chili paste has.

    Sooo good with the suggested toppings.

    Thanks Dana! <3

  14. Maria H says

    This was easy to make. I used 1 tsp. Paprika for 1 tsp. Smoked Paprika. I used maple syrup to cool off the small Serrano pepper from my frozen stash. [excuse me while I wipe my face off from the heat]
    Delicious and will share this to mitten and hat making party at our local fabric store for the giving tree. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Maria. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  15. Meredith says

    One of the most flavorful vegetarian chilis I’ve ever made! Mid-way through making it I realized I didn’t have any quinoa, so I substituted with a quarter cup of farro– still delicious, and added a nice texture! I also added two tbsp of ketchup in lieu of tomato paste (don’t judge, it’s all I had). Make sure to add the chipotle with adobe, it makes the flavor pop! Yum.

  16. Christine Baskin says

    This is delicious – the heat index was a bit intense even without the adobo. Even so, I thoroughly enjoyed every single bite. There’s a good balance of beans and squash plus the added texture of quinoa. I can’t wait for dinner tomorrow night. I’ll keep looking for inspiration and recipes from your IG posts.

      • Anna Viehbeck says

        Very comforting dish. The only thing I changed is sweetener — I added chopped Medjool dates! The whole thing is very interesting in texture, the dates meld into the chili seamlessly. A solid staple from now on.

  17. Mouna Seyouri says

    Hi Dana, I have been following on Instagram for sometime now and I just starting trying out your recipe. I am absolutely blow away at the selection and the flexibility you offer with ingredients. I made the butternut squash quinoa chili and I want to let you know that you just created a family tradition for my family. Much love and respect for all that you do

  18. Kara says

    I use this chili every month for a free community meal. Everyone loves it and says they can’t believe there is no meat. It is not only a great chili recipe, but perfect for serving to an eclectic mix of tastes and dietary issues. Thank you so much!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kara. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hailey, we haven’t tried that, but another reader mentioned doing so with success. We would recommend searching the comments for “instant pot” to see how they did it.

  19. Leptosiphon says

    I am not sure where the 10 minute prep time came from… it took me 14 minutes just to cut the butternut squash, another 5 just to peel the garlic, you get the idea. Maybe if you have your own personal sous chef. Still, the prep is comparatively easy, just chop stuff and throw it all in a pot. This makes clean up really easy too, which is a hidden bonus! Chili came out pretty good and I will likely make this again with some alterations…. I hate to admit it because minimalist Baker is my fave, but I was expecting more depth in flavor. This tasted a lot like just chili powder. I used high quality chili powder, but think I will scale back on that ingredient next time and add some others.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! Thanks for sharing your experience. This one definitely gets more depth of flavor from salt to taste and more spices. We tend to suggest light spices on the front end and work your way up to taste as everyone’s palette is unique.

      As for prep time, we generally find 5 minutes for cutting a butternut squash to be reasonable. But if your knife isn’t sharp or you haven’t done it before it can be more time intensive. This tutorial can be helpful!

  20. Megan says

    Best chili I’ve ever had!! I’ve made it several times now and everyone I’ve made it for loves it too. I love the hearty flavor that’s full of veggies. It is also great leftover. I’m going to try freezing some this time.

  21. Merry says

    Made this recipe for dinner last night and learnt a big lesson:
    Chilli powder in Australia is just straight up ground chillies. Not a spice blend like you guys seem to use. I didn’t put the full amount in, and it was so spicy it was inedible ??

    Perhaps you should add a note to this saying you mean a Mexican spice blend or something so foolish Aussies like myself don’t make this mistake haha

    I’m sure it will be a delicious recipe when cooked with CHILI powder, like all of your recipes usually are. Will be trying it again soon, with less painful results I hope!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I will add a note! Thanks, Merry! Sorry about the confusion. Yes, in America chili powder is a blend of spices, including ground chilies.

    • annette says

      ha ha yes crikey – I thought it was a heroic amount of chilli powder ( that’s what we brits call just pure ground up chillies like you Aussies !!) so reduced it myself to what I normally use in a bean chilli ( ie 2 tsp ) and it was delicious !

  22. Sarah says

    Great recipe! Even won accolades from my family skeptics who swear by all things meat. Was super filling and had great flavor. Made a double batch to keep in my freezer!

  23. Chrissy says

    This is SO good. The adobo sauce made it – cannot stop eating! And I’m a carnivore!

    Dana thank you for this lovely site. It’s my favorite. Your recipes are so yummy and fun to make, and the photography and intros are inspiring and fun. Appreciate all of your hard work.

  24. Nikki says

    I made this for my family & friends over the weekend & it was a big hit! I subbed the squash with sweet potatoes (because we already had those) & I used about have the chili powder to have less heat for the kids, and it turned out beautifully! I love the addition of quinoa to a chili recipe. Yum! We’ll definitely be making this again. Thank you!

  25. Cyndi says

    We made this last night the traditional way (as instructed above) and it was so amazing! We are very picky foodies and this is the perfect veg chili with a great level of spice. Thanks for such a wonderful and healthy recipe!

  26. harrison says

    My partner has a strange allergy to black and pinto beans (he can do Chickpeas cuz hummus doesn’t bother him though but he’s apprehensive at the sight of them raw haha) and I miss making Chili so much. I want to be more imaginative but could use your guidance. What would you substitute the beans with? A lot of Quinoa??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, perhaps more quinoa or vegetables? If he can have red lentils, those might be a better substitute!

  27. Sarah says

    This is the BEST chili I’ve ever homemade! My boyfriend and I have made it twice already and we’re planning on making it again this week. We follow the recipe exactly and it’s great every time. It’s the right amount of spice, flavor, and it definitely fills you up! Highly recommend!

  28. Kate says

    This recipe is awesome! I didn’t add the kale as I had none on hand, but it was delicious nonetheless. As always, Minimalist Baker hits a home run on yet another fantastic recipe! Thank you!!

  29. Kate says

    Delicious! Different, and just the right amount of heat for me with 1/2 jalapeno, no seeds. Made the faux-ritos to go with it, and they were great too.

  30. Vanessa says

    I used 2T high-quality chili powder and 1T freshly-ground cumin, plus other spices as indicated, and that was plenty of flavor. I also roasted the butternut squash separately to enhance its sweetness, and left out the sugar in the recipe. It came out great!

  31. Hannah says

    I made this for lunch and it was so easy and delicious! I used spinach instead of kale since that’s what we had and topped it with multigrain tortilla chips. The chipotle pepper in adobo gives it a nice kick without it being overly spicy.

  32. Laurel says

    This soup was wonderful! I didn’t have jalapeños, so added diced green chilis instead. I think this definitely upped the heat factor. It was easy to make, and it was requested again as a future meal.

  33. Kathy S. says

    My family loved it! I used green pepper instead of jalapeno ( since I didn’t have one) but I made sure I added the adobe chili for heat. Nice full flavor.

  34. Ashley says

    I love this recipe so much I made it twice in one week! I’m not sure it’s totally freezer-friendly, though.

    I froze two portions for only a week, and the butternut squash ate mealy upon reheating – I couldn’t eat it! Really unappetizing texture. (I left out the kale, so not an issue there.)

    Is there a trick to freezing or is that typical with cooked, frozen and reheated butternut? I froze my portions in freezer-safe meal prep containers. The rest of the dish was perfectly fine.

  35. Karen says

    Made this tonight and it is delicious! My fire roasted tomatoes (1 of the cans) was flavored with chipotles so it had plenty of heat. Otherwise made it as written. Thank you!

  36. Joanna says

    I made this last night and it was delicious! But can I ask if 24g of chilli powder in the metric conversion is a typo? Should it be 2.4g? 24g of chilli powder between 6-ish portions would blow the face off of even the biggest chilli lover! I added maybe 5-6 grams of chilli powder (already more than the 3tbsp suggested in the American measurements) and we couldn’t even eat it until I’d strained off a lot of the sauce and added fresh cans of tomatoes to water the spice down significantly! It was delicious after that though :)

  37. Pumpkin says

    This was such an awesome recipe. Super easy, absolutely delicious, and makes so many servings. Instant favorite.

  38. Suzanne says

    This was great. I had to use just black beans as that was all I had, but this will be a new favorite and it freezes well. Thank you!

  39. Julie says

    I made this last night for the first time. We had guests over and everyone loved it! I used 1/2 cup of quinoa and thought it worked well. I also included the chipotle pepper/adobo sauce. The avocado and cilantro are essentials IMO and I made the Easy Vegan Cornbread to go with it. Yummy!

  40. Siw says

    Hi, I made this recipe today & I love it. It taste delicious. The cooking times is also spot on. I will definitely do this again.

  41. Margaret Hoekstra says

    I just made this, it is so amazingly good!! Absolutely love all your recipes, made going vegan so easy. Thank you.

  42. Jillian says

    I made this tonight and we loved it! I subtracted the Jalepeno and did 1/6 of the chili pepper because my husband and kids can’t handle spice. We added cornbread on the side and can’t wait for left overs! I will definitely make this again.

  43. Suzy says

    YUM!! 5 stars for sure!! But 6 servings? I think probably more like 8+!!! It made a very large pot! I’m hoping it’ll freeze well! I wasn’t entirely impressed with the kale, but I did top with avocado and then became inspired when I saw the leftover nacho chips from the Holidays, so I crushed up a few of them on top with the avocado. Oh yes!! Added some crunch, a bit of saltiness, and paired perfectly with the spices in my bowl! I love this recipe and I will make it again and again. I can’t wait to make up a batch for company!

  44. ekta says

    Absolutely amazing! Would definitely recommend, made this for a group of picky eaters and everyone loved it. Saved this recipe and will be making it again!

  45. Jen says

    I made a double recipe for our annual New Year’s Eve Chili cookoff. I used 2 small cans of the chipotle chilis in adobo and holy cow! Is it spicy! Maybe next time just one. Also cook time was much longer to get butternut squash soft. Maybe I will try roasting it a while first. It was still delicious and I thank you for sharing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We use part of the spices in different steps of the directions as you’ll see in step 3. Hope this helps!

  46. Ash says

    I made this as the recipe was written. It was super perfect. I don’t usually like squash on its own, so it has to be seasoned and blend in well. My family and I GOBBLED this up! The spices were balanced perfectly. Thank you for this recipe. It saved a butternut squash from hitting the compost?!

  47. jv says

    I made it as is (minus the kale- didn’t have any). It. was. AMAZING. This one is a keeper for sure. Thanks for a great recipe!

  48. Johnathon Bell says

    This recipe was so simple to follow, full of nutrient rich ingredients, and definitely a crowd pleaser. Thank you for your guidance!

  49. Carlie says

    I made this in the instant pot and it came out perfect! I sautéed the onion, garlic, jalapeños in avocado oil then added all other ingredients except kale and Tomato paste. Cooked high pressure 5 minutes, natural release 5 min and then a quick release stirred in tomato paste and kale. Once kale was softened I served it. Everyone loved it!!

  50. Alison says

    This is so good! I used sweet potato instead of butternut, and spinach instead of kale cause that’s what I had on hand, and I left out the tomato paste cause I didn’t have any.

  51. Jojo Kortik says

    Just finished eating two big bowls of this chili because I couldn’t stop eating it!! Everyone in my family loves it… kids included. I made it quite spicey too. I sautéed the onions separately and then threw everything into my crockpot on high, it was don’t in 2.5 hours. Absolutely Delicious ?

  52. Lee says

    I made this last night for friends and we all loved it. I also loved that the ingredients are all so accessible, I had them all on hand. Made for a comforting and cozy Christmas night! Thanks for sharing!

  53. Maia says

    I made my version of this for dinner tonight and it was wonderful. I used 3 cans of beans instead of 2. I loved the smoked paprika but I didn’t love the kale added at the end. I added 1/4 cup of buckwheat as well as the quinoa to give it a meaty texture. Very good!

  54. Sophie K. says

    I love the photos that have all the ingredients laid out, because it is fun to guess what they all are (the spices are often more challenging).

  55. Nate says

    I make a chili similar tothis with sweet potatoes and quinoa. You can just chuck it all in and cook low for 6hours or high for 4 with that so probably similar here. You want to cook your onions and garlic in a skillet first though to get that flavor from the browning. And make sure youboilyour kidney beans before you just dump them in because slow cooking doesn’t get the temp high enough to destroy the phytohemagglutinin toxin in them

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Kate! I’d recommend sautéing the onion, garlic, and jalapeño until golden brown before adding to the slowcooker. Then add the rest of your ingredients and simmer on low up to 6-8 hours. Let us know if you try it!

    • Jojo Kortik says

      I just made in my slow cooker and it came out amazing. I just sautéed the onions in a separate pan and put them in with the rest. I don’t like boiled onions. It is now my favorite chili!! You can see pics of my recipe on the gram @ Elle_et_moi_.co