Looking for a hearty and healthy vegetarian chili recipe? This butternut squash and quinoa chili is a perfect choice! Packed with protein, fiber, and vitamins, and bursting with flavor, this delicious chili is sure to satisfy your cravings.
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 can of black beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 cup of quinoa, rinsed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 can of diced tomatoes
- 2 cups of vegetable broth
- 2 tbsp of olive oil
- 1 tbsp of chili powder
- 1 tsp of cumin
- 1 tsp of smoked paprika
- 1 avocado, sliced
- 1 lime, cut into wedges
- Salt and pepper, to taste
Instructions:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic, and sauté for 2-3 minutes, until the onion is translucent.
- Add the red bell pepper and sauté for another 2 minutes.
- Add the butternut squash, chili powder, cumin, smoked paprika, salt, and pepper, and sauté for 5 minutes, until the squash is slightly softened.
- Add the black beans, kidney beans, diced tomatoes, and vegetable broth, and bring to a boil.
- Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, until the squash is fully cooked and the flavors have melded together.
- While the chili is simmering, cook the quinoa according to package instructions.
- Once the chili and quinoa are ready, ladle the chili into bowls and top with a scoop of quinoa, a few slices of avocado, and a squeeze of lime juice.
Enjoy this delicious and healthy butternut squash and quinoa chili with avocado and lime! It's perfect for a cozy night in or for meal prep during the week.
