1-Pot Butternut Squash Quinoa Chili
Ingredients
The chili
-
2
Tbsp
avocado or coconut oil
-
1
small
white or yellow onion
-
1
unit
jalapeño
-
½
tsp
sea salt
-
½
tsp
black pepper
-
4
cloves
garlic
-
4
cups
diced butternut squash
-
3
Tbsp
chili powder
-
2
Tbsp
ground cumin
-
2
tsp
smoked paprika
-
2
15-ounce cans
fire-roasted diced tomatoes
-
¼
cup
tomato paste
-
3
cups
vegetable broth
-
¼
cup
quinoa
-
1
15-ounce can
kidney beans
-
1
15-ounce can
black beans
-
1-2
Tbsp
coconut sugar
-
1
small
chipotle pepper in adobo sauce
-
1
cup
chopped kale
For serving (optional)
-
unit
unit
DIY Chili Cheese Fritos
-
unit
unit
Rice or quinoa
-
unit
unit
Fresh chopped cilantro or parsley
-
unit
unit
Avocado
Instructions
- Heat a large pot and add oil, onion, and jalapeño with salt and pepper. Sauté for 3-4 minutes.
- Add garlic and sauté for an additional 2-3 minutes until softened.
- Stir in butternut squash, 2/3 of the chili powder, half the cumin, and smoked paprika. Cook for 3 minutes.
- Add diced tomatoes, tomato paste, and vegetable broth, then bring to a low boil.
- Once boiling, add quinoa, reduce heat to a gentle simmer, cover, and cook for 12-15 minutes.
- Add kidney beans, black beans, remaining salt, pepper, cumin, chili powder, and coconut sugar. Optionally add chipotle pepper.
- Simmer for 15-20 minutes to meld flavors, stirring occasionally.
- Taste and adjust seasonings as needed, then add kale and cook for another 2-3 minutes.
- Serve as is or with optional garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
308
Total fat
7.5g
Total carbohydrates
51.7g
Total protein
12g
Sodium
740mg
Cholesterol
0mg
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