Butternut Squash and Quinoa Chili
From Lizzie Fuhr, POPSUGAR Fitness
Notes
I garnished my soup with a dollop of Greek yogurt and scallions, but any traditional chili toppings will work.
Ingredients
- 1 tablespoon olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 jalapeños, sliced thin
1/4 teaspoon salt
1 medium butternut squash, peeled and cubed
1 14-ounce can no-salt-added diced tomatoes
1 can kidney beans, drained and rinsed
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon (or more) red pepper flakes
2 cups vegetable stock
1/3 cup dry quinoa
Directions
- Heat oil over medium-high heat in a Dutch oven or soup pot, and cook the onion, garlic, jalapeños, and salt until soft (about 5 to 7 minutes). Stir frequently.
- Add the cubed butternut squash to the pot, and cook for 5 to 7 minutes, stirring frequently.
- Add the diced tomatoes, kidney beans, cumin, paprika, and red pepper flakes. Mix well.
- Pour in the vegetable stock and dry quinoa. Bring to a boil, then simmer for 30 to 40 minutes until the quinoa is cooked and squash is tender.
Source: Calorie Count [1]
Information
- Category
- Soups/Stews
- Cuisine
- North American
- Yield
- Makes 4 servings
- Total Time
- 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 414