Butternut Squash and Quinoa Chili
Insanely delicious 1-pot chili with quinoa, butternut squash, and beans. Perfect comfort food for busy cooks, excellent for meal prep!
Servings: 6 servings
Calories: 292kcal
Ingredients
- 2 tbsp avocado oil
- 1 medium onion (1 cup chopped)
- 8 cloves garlic, chopped
- 1 large red bell pepper
- 1 small jalapeno, diced
- 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
- 1/2 cup quinoa, rinsed
- 15 ounce white beans canned, drained
Toppings (optional)
- avocado, diced
- sliced scallions
- fresh diced jalapeno or other spicy chili
Instructions
- Heat a large pot over medium heat. Once hot, add avocado oil, chopped onion, bell pepper, and jalapeno. Season with a generous pinch of sea salt and black pepper and stir. Saute for 5 minutes stirring frequently.
- Add garlic, and saute for 2 more minutes, or until onion, peppers, and garlic are softened.
- Add butternut squash, chili powder, cumin, and stir to coat cooking for 4-5 minutes.
- Add diced tomatoes and vegetable broth, stirring to combine. Bring to a boil over medium heat.
- Once boiling add quinoa and reduce heat to a low simmer (you want gentle bubbles not an aggressive boil.) Cover and cook for 15 minutes.
- Add beans, stir well and bring to a simmer over medium low heat and gently simmer for 15-20 minutes.
- Taste and adjust seasoning, adding more chili powder or cumin for depth of flavor, more salt for saltiness, or black pepper for additional heat.
- Serve with diced avocado, sliced scallions, and diced jalapeno.
- Store leftovers in the refrigerator in a sealed container for 5-6 days, or in the freezer for up to 6 weeks. Reheat in a small pot on the stove or in a bowl in the microwave until hot.
Notes
NOTES:
*Nutrition information is a rough estimate calculated without toppings or optional ingredients and based on 6 servings*
To Reheat:
Reheat in a small pot on the stove or in a bowl in the microwave until hot.
To Store:
Store leftovers in the refrigerator in a sealed container for 5-6 days.
To Freeze:
Freeze in an airtight container in the freezer for up to 6 weeks. When reheating after defrosted you may need to add a bit more liquid (i.e. vegetable stock).
Nutrition
Serving: 1serving (of 6 total servings) | Calories: 292kcal | Carbohydrates: 51g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 1314mg | Potassium: 1215mg | Fiber: 11g | Sugar: 9g | Vitamin A: 11995IU | Vitamin C: 73mg | Calcium: 178mg | Iron: 6mg
