Butternut Squash Quinoa Chili
Servings: 4
Calories: 401kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 1 jalapeños (or 1 poblano pepper) cored and finely chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground chipotle pepper
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 3-4 cups vegetable broth
- 1 medium-size butternut squash peeled, seeded and diced into 1-inch cubes (yields about 3 cups squash)
- 1 cup dry quinoa rinsed
- 1 15-ounce can pinto or kidney beans
Instructions
- In a large pot, warm the oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Add the garlic, pepper and seasonings then continue to cook for 5 more minutes.
- To the pot, add the diced tomatoes, tomato paste, vegetable broth, butternut squash and quinoa. Bring to a boil then reduce to a simmer. Cook for 20 minutes, or until squash and quinoa are tender.
- Lastly, add the beans to the pot. Stir to combine and cook for a few minutes, until heated through.
- Serve warm with desired toppings and enjoy!
Notes
My Vegan Pumpkin Cornbread Muffins are excellent paired with this chili!
Nutrition
Calories: 401kcal | Carbohydrates: 72g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 822mg | Potassium: 1099mg | Fiber: 14g | Sugar: 8g | Vitamin A: 21203IU | Vitamin C: 49mg | Calcium: 142mg | Iron: 5mg