butternut squash chili Photo Credit: Chew Outloud
  This chili recipe is perfect for this time of year when it is starting to become cold outside. It cooks within 30 minutes and freezes well. * Note: this recipe is vegetarian, however, it would taste great with some ground turkey. Brown the meat and add into pan when you add the rest of the veggies! Ingredients:
  • 2 pounds butternut squash, peeled and diced into 1/2-inch chunks
  • 28 ounce can diced tomatoes
  • 15 ounce can black beans, drained
  • 15 ounce can pinto beans, drained
  • 1.5 cups vegetable broth, plus 2 tablespoons for sautéing
  • 1 cup cooked quinoa
  • 1 yellow bell pepper, diced
  • 2 chipotles in adobo sauce, chopped
  • 5 garlic cloves, minced
  • 1.5 teaspoons paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • cilantro, for garnish
  Instructions:
  • Heat 2 tablespoons of vegetable broth in a 5-quart pot 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.