The perfect meal to make once and have at least twice, this butternut squash quinoa chili is filled with plant protein for a filing and delicious meal. Don’t tell anyone but I also eat it like nachos with my favorite grain-free tortilla chips!
- 2 tbsp. olive oil
- 1 small red onion, chopped
- 1 small butternut squash, peeled and chopped into ½-inch cubes
- 1 cup quinoa, rinsed and drained*
- 2 garlic cloves, pressed or minced
- 1 tbsp. chili powder
- 1 tbsp chopped chipotle pepper in adobo
- 1 tsp. ground cumin
- ¼ tsp. ground cinnamon
- 1 bay leaf
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (14 ounces) fire roasted tomatoes, including the liquid
- 3 cups vegetable broth
- A little bit of salt to taste
- optional toppings: sliced avocado, tortilla chips, cilantro, micro greens, pumpkin seeds, cheese
- In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, and butternut squash and cook, stirring occasionally, until the onions are translucent.
- Turn the heat down to medium-low and add the garlic, chili powder, chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds.
- Add the bay leaf, black beans, tomatoes and their juices and broth.
- Stir to combine and cover for about 1 hour, stirring occasionally. In the last 15 minutes, add the quinoa and stir to combine.
- You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing a thicker, hearty chili. Remove the bay leaf and add salt to taste.
- Serve the chili in individual bowls, top with avocado. I added microgreens for extra nutrition and a pop of color.
**If you already have cooked quinoa on hand, add it to the chili in the last few minutes of cooking.