Fall is finally here! One of my favorite parts about this time of year is all the tasty soup, chili, and squash recipes. Last week I experimented with a new Butternut Squash Quinoa Chili recipe and it turned out delicious!
Check out the recipe below.
Servings: 4-5 l Estimated Total Time: 1 hr.
3 cups of cooked black beans
1 can crushed tomatoes, no salt added
1 cup of quinoa
1 butternut squash
1-2 tablespoons of water or broth
1 can of mild green chilies
1 chopped green bell pepper
1/2 red onion, chopped
2 cloves garlic, minced
4 cups of veggie broth
1/4 cup of jalapenos from a jar (chopped)
1 ½ tablespoons of cumin
2 tablespoons of taco seasoning
1 teaspoon of sea salt
1 teaspoon of garlic powder
1/2 teaspoon of smoked paprika
Start by placing your butternut squash into the microwave and microwave for 4 minutes (this makes cutting the squash a little easier) .Let it cool for a few minutes. Peel, chop, remove seeds, then cut your butternut squash into cubes. Add 1-2 tablespoons of water or broth to a large skillet on medium heat. Add onions and sauté for 2-3 minutes or until they become translucent. Add butternut squash cubes and cook over medium high heat (add more water or broth if the squash and onions begin to stick). Cover your pan but make sure to still stir every minute or so to prevent sticking. After about 7-8 minutes, add chopped bell pepper, minced garlic, sprinkle of sea salt, and 1 tablespoon of taco seasoning, mix well and cook for 4-5 more minutes, stirring regularly. Add remaining ingredients to the skillet, bring to a boil then let simmer for 20 minutes on medium heat. Let cool and enjoy!