A Boulder Spin on Fall Comfort Food

When the leaves start turning golden along Boulder Creek and that crisp mountain air sweeps through town, nothing satisfies quite like a warm bowl of chili. But here in Boulder, we like our comfort food with a healthy, plant-powered twist. Enter the Boulder Butternut Squash & Quinoa Chili—a vibrant, vegetarian (and easily vegan) recipe that brings together seasonal ingredients with a wholesome kick.

This dish is as perfect for a post-hike dinner after conquering Mount Sanitas as it is for a casual night in when the temperature dips. With roasted butternut squash, hearty black beans, and fluffy quinoa, it’s filling, flavorful, and packed with protein.

Why This Chili Works for Boulder

Boulder’s food culture celebrates health-conscious, gluten-free, and plant-forward eating, and this recipe checks all those boxes. Not only is it vegetarian and vegan-friendly, but it’s also naturally gluten-free. The roasted butternut squash adds a touch of sweetness that balances perfectly with smoky spices like cumin and chili powder, while quinoa delivers that Colorado-approved superfood punch.

Fresh, colorful ingredients ready to become Boulder’s Butternut Squash & Quinoa Chili—a perfect blend of fall flavors in every bowl.

Ingredients You’ll Need

• 1 medium butternut squash, peeled and cubed

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 3 garlic cloves, minced

• 1 red bell pepper, chopped

• 1 can (15 oz) black beans, rinsed and drained

• 1 can (15 oz) fire-roasted diced tomatoes

• 1 cup cooked quinoa

• 3 cups vegetable broth

• 2 teaspoons chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• Salt and pepper, to taste

• Optional toppings: avocado, cilantro, lime, shredded vegan cheese

Step-by-Step Directions

1. Roast the squash: Preheat your oven to 400°F. Toss cubed butternut squash in olive oil, salt, and pepper. Roast for 25–30 minutes, until golden and tender.

2. Build the base: In a large pot, sauté onion, garlic, and red bell pepper until softened. Stir in chili powder, cumin, and smoked paprika.

3. Add the goods: Mix in roasted squash, black beans, tomatoes, quinoa, and vegetable broth. Bring to a boil, then reduce to simmer for 20 minutes.

4. Taste and finish: Adjust seasoning with salt, pepper, or a dash of hot sauce. Ladle into bowls and top with avocado, cilantro, or lime juice.

A Perfect Fall Recipe for Boulder

This chili captures everything Boulder loves about fall—seasonal produce, balanced nutrition, and big flavor. Whether you’re serving it at a tailgate, cozying up after a long hike, or meal prepping for the week, the Boulder Butternut Squash & Quinoa Chili is sure to become a local favorite.

Warm, hearty, and healthy!

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