Vegan Quinoa Chili with Butternut Squash and Black Beans.
A healthy and hearty vegan chili recipe that cooks up in just 30 minutes!
Ingredients
- 1 small onion chopped
- 4 cloves garlic chopped
- 1 Tablespoon oil
- 12 ounces frozen winter squash puree
- 30 ounces black beans drained and rinsed
- 1 cup quinoa
- 32 ounces vegetable broth
- 1 cup salsa
- ½ cup tomato sauce
- 3 teaspoons cumin
- 1 teaspoon paprika
- ¾ teaspoon chili powder
- 1 ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1 ½ teaspoon sugar
- 1 cup water
Instructions
- In a large soup pot, cook the onion and the garlic in the olive oil over medium low heat until soft, about 5 minutes
- While the onion and garlic cook, microwave the frozen squash in a microwave safe bowl for about 4-5 minutes on high.
- Put the squash, salsa, and tomato sauce in the pot and stir. Add the black beans, vegetable broth, quinoa, and spices. Stir and raise the heat to high.
- Once the chili is boiling, reduce heat to low and cover. Cook for 20-25 minutes. If the liquid level gets too low, add the cup of water.
- Serve hot with tortilla chips or cornbread.
Nutrition
Calories: 382kcalCarbohydrates: 68gProtein: 18gFat: 5gSodium: 1516mgPotassium: 1113mgFiber: 17gSugar: 6gVitamin A: 6905IUVitamin C: 16.2mgCalcium: 112mgIron: 5.9mg
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