| Servings |
| 5servings |
| Servings |
| 5servings |
Ingredients
- 2 pounds butternut squash peeled and diced into 1/2 inch chunks
- 28 oz can diced tomatoes
- 15 oz can black beans drained
- 15 oz can pinto beans drained
- 1.5 cups vegetable broth plus 2 tbsp for sautéing
- 1 cup quinoa cooked
- 1 yellow bell pepper diced
- 2 chipotle peppers in adobo chopped
- 5 garlic cloves minced
- 1.5 tsp paprika
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp pepper
- Cilantro for garnish
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat 2 tablespoons of vegetable broth in a 5-quart dutch oven over medium heat.
- Add garlic, chipotles, and butternut squash to the pot, cooking for about 10 minutes, stirring occasionally. Add more vegetable broth if the pot gets dry.
- Add the bell pepper, cooking for about 5 minutes.
- Add black beans, pinto beans, diced tomatoes (including the liquid in the can), 1.5 cups vegetable broth, quinoa, and all of the spices (paprika, cinnamon, salt, pepper). Mix well. Bring to a simmer and let simmer for 10 minutes. Check that the butternut squash is cooked; if not, simmer for longer.
- Serve in a bowl and garnish with cilantro. Add toppings as desired — avocado chunks, tortilla chips, and cheese are all good ideas.
- Source: https://www.savorytooth.com/butternut-squash-chili/
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