Butternut squash chili is a great way to enjoy the fall bounty of fresh vegetables. The sweetness of the butternut squash is balanced by the spices in the chili, making it a comforting and delicious dish. This recipe is gluten free and easy to make. Enjoy!
Recipe
2 lbs butternut squash, 1/2″ chunks
28oz can diced tomatoes with juice
1 can black beans, drained
1 can pinto beans, drained
1-1/2 cup veggie broth
1 cup cooked quinoa
1 yellow bell pepper, diced
2 chipotle peppers in adobo, chopped
5 garlic cloves, minced
1-1/2 tsp paprika
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp black pepper
cilantro, for garnish
*other optional toppings – avocado slices, salsa.
How to Prepare
Heat 2 Tbsp of water in a large pot over medium heat. Add the garlic, chipotles and squash. Cook for about 20 minutes.
Add the bell pepper and cook for another 5 minutes. Add more water if it gets dry.
Next add the remaining ingredients (except cilantro). Mix well.
Bring to a simmer and let simmer for 10 minutes. Check if the squash is cooked, if not then simmer for a little longer.
Serve in a bowl and garnish with cilantro. Add toppings as desired.
