The Washington Post

White Chili With Butternut Squash

White Chili With Butternut Squash 6.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Oct 17, 2021

This recipe adds smoky flavors to the typical combination of white beans and green chiles, plus squash for heft and quinoa for protein.

Active time: 30 mins; Total time: 55 mins

Storage Notes: The chili can be refrigerated for up to 1 week or frozen for up to 6 months.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large white or yellow onion (12 ounces), chopped
  • 3 garlic cloves, minced or finely grated
  • 3 cups cooked or canned no-salt-added navy, Great Northern or cannellini beans (from 2 15-ounce cans), drained and rinsed
  • 1 small zucchini (8 ounces), trimmed and cut into 3/4-inch cubes
  • 1 1/2 pounds butternut squash, peeled, deseeded and cut into 3/4-inch cubes
  • 2 (4-ounce) cans mild green chiles with their liquid
  • 2 tablespoons chopped chipotles in adobo with their sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon fine sea salt or table salt, plus more to taste
  • 3 cups homemade or low-sodium vegetable broth (see related recipe)
  • 2/3 cup quinoa, rinsed
  • 2 tablespoons fresh lime juice, plus more to taste

Related Recipes

Directions

In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until it's tender and translucent, 5 to 7 minutes. Add the garlic and cook, stirring, until very fragrant, about 1 minute.

Stir in the beans, zucchini, squash, green chiles, chipotles in adobo, smoked paprika, cumin, chili powder and salt, followed by the broth and quinoa. Increase the heat to high, bring to a boil, then lower the heat until the mixture is simmering, cover, and cook until the squash is fork-tender and the quinoa is fully cooked, about 20 minutes.

Uncover and cook, stirring occasionally, until the chili is thickened, about 5 minutes. Stir in the lime juice, taste, and season with more salt and/or lime juice, if needed. Serve hot.

Rate it

Recipe Source

Adapted from “Power Plates” by Gena Hamshaw (Ten Speed Press, 2018).

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (8)

Rate this recipe

Nutritional Facts

Calories per serving (1 2/3 cups): 328


% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 597mg 25%

Total Carbohydrates: 60g 20%

Dietary Fiber: 12g 48%

Sugar: 7g

Protein: 15g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle