Vegan Quinoa Chili with Butternut Squash and Black Beans.
If you're short on time, you need to try this easy recipe for vegan quinoa black bean chili! Serve this with your favorite crackers or bread for a cozy lunch or dinner.
Ingredients
- 1 small onion chopped
- 4 cloves garlic chopped
- 1 Tablespoon olive oil
- 12 ounces frozen winter squash puree
- 30 ounces canned 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 organic cane 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.
Notes
Store leftovers in the refrigerator. They should stay fresh for 3-4 days.
Nutrition
Calories: 382kcalCarbohydrates: 68gProtein: 18gFat: 5gSodium: 1516mgPotassium: 1113mgFiber: 17gSugar: 6gVitamin A: 6905IUVitamin C: 16.2mgCalcium: 112mgIron: 5.9mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!