Butternut Squash and Quinoa Chili
This vegan Butternut Squash and Quinoa Chili is a nourishing and satisfying meal made with veggies, quinoa, beans, and chili spices!
Servings 4
Ingredients
- 2 tbsp. olive oil
- 3/4 cup red onion chopped
- 3 cloves garlic chopped
- 16 oz. butternut squash cubes
- 1-2 medium green bell peppers chopped
- 32 oz. vegetable broth
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 15 oz. black beans rinsed and drained
- 15 oz. red kidney beans rinsed and drained
- 10 oz. can diced tomatoes with green chiles
- 1/2 cup tomato puree
- 2 cups quinoa cooked
- Salt and pepper to taste
- Topping suggestions: jalapeño slices pumpkin seeds, lime wedges, hot sauce, fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until the onion is soft and translucent and the garlic is fragrant.
- Add the cubed butternut squash. Cover and cook for 8-10 minutes.
- Add the bell pepper and cook for another 2 minutes. Then, pour in the vegetable broth.
- Bring the mixture to a boil. Then, lower the heat to a simmer.
- Stir in the seasonings, beans, diced tomatoes, and tomato puree.
- Add the quinoa, season with salt and pepper, and cook for at least 30 minutes.
- Serve with your favorite chili toppings!