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Butternut Squash and Quinoa Chili

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350
A hearty, flavorful chili combining roasted butternut squash, quinoa, and spices for a comforting meal.

Ingredients

Oil

  • 2 tbsp avocado oil

Vegetables

  • 1 medium onion (1 cup chopped)
  • 8 cloves garlic, chopped
  • 1 large red bell pepper
  • 1 small jalapeno, diced

Main ingredients

  • 4 cups butternut squash, diced
  • 2 tbsp chili powder
  • 1 tbsp dried cumin
  • 2 tsp sea salt
  • 28 ounce can diced tomato
  • 3 cups vegetable broth
  • 0.5 cup quinoa, rinsed
  • 15 ounce white beans (canned, drained)

Toppings

  • to taste diced avocado
  • to taste sliced scallions
  • to taste diced jalapeno

Instructions 

  • Heat a large pot, add oil, onion, bell pepper, jalapeno, and season with salt. Saute for 5 minutes.
  • Add garlic and cook for 2 minutes until softened.
  • Add butternut squash, chili powder, cumin, and cook for 4-5 minutes, stirring to coat.
  • Pour in diced tomatoes and vegetable broth, bring to a boil, then add quinoa, cover, and simmer for 15 minutes.
  • Add beans, simmer for 15-20 minutes, then taste and adjust seasonings.

Notes

Store leftovers in the refrigerator for up to 6 days or freeze for longer storage.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chili, Quinoa, vegetarian