Butternut Squash Quinoa Chili
Prep Time
20 Min
Prep Notes
Peel, Cut, Dice Onion
Clean, Peel, Cut, Cube Squash
Soak Beans Overnight (if using dried beans)
Cooking Time
25-30 Min
Yields
4
Ingredients
1 tablespoon olive oil
Directions
Video: https://youtu.be/cVKmm_Q7N8g
Heat a large pot over medium-low heat and add the olive oil.
Add in the onion with the salt and pepper and stir.
Cook the onion, stirring often, until it caramelizes, about 20 minutes (this should happen quickly since it's diced!).
Add in the garlic and stir.
Add in the cubed butternut squash along with the chili powder, cumin and paprika.
Stir to combine it all.
Add in the tomatoes, 3 cups of stock (if you want a thinner soup, you can add an additional cup - also if seems like you need more liquid!) and the beans (I like 2 cans, but you can add 1!) and bring the mixture to a boil.
Cover, reduce to a simmer, and cook until the squash is just fork tender, about 10 to 15 minutes.
While the squash is cooking, you can cook the quinoa! I would just follow the package directions, which usually call for quinoa to be cooked for about 15 minutes.
Once the squash has softened, stir in the quinoa. Taste and add more salt and pepper if you need it.
Simmer the chili for about 10 minutes to bring everything together.
Serve it topped with avocado, plain greek yogurt and some fresh cilantro if you wish!
The toppings MAKE this bowl, so don't leave them out!
Notes
This recipe is so delicious! I made it for an Eating with the Seasons Fall Edition FB Event and it went over really well :)
I tweeked a few things from the original recipe (Credit URL below) like using Bulgar Wheat for my Grain or using Turmeric instead of Paprika. My toppings: Cilantro, Chives & 2 Slices of a Haas Avocado were awesome.
Shout out to Jessica from How Sweet Eats for coming up with this amazing dish!!
Enjoy!
Coach Helen