It’s finally the season of good food! Cooking during the colder seasons is my favorite because of the flavors and spices! Butternut squash is delicious during the fall. I love it in all ways, but especially in this chili. This is a super easy and quick meal to make that the whole family can enjoy! I am a vegetarian, so this recipe is as well, but you can easily substitute in some meat if that’s what you prefer!
Butternut Squash Chili
- 2 14oz containers butternut squash (cubed)
- 1 28oz can diced tomatoes
- 1 15oz can black beans
- 1 15oz can pinto beans
- 1 14.5oz can vegetable broth
- 1 cup cooked quinoa
- 3 peppers (diced)
- 5 cloves garlic (minced)
- chili powder
Start by making your 1 cup cooked quinoa. While that is cooking, heat 2 tablespoons of broth into a large pot.
Add the butternut squash, peppers, and garlic, cooking for 10 minutes. While that is cooking, open your cans of black and pinto beans and rinse them.
Add your black beans, pinto beans, diced tomatoes, rest of the vegetable broth and your cooked quinoa (you may want to add more water as well).
Add in paprika, chili powder and salt (I added a lot of chili powder, add as much till you reach desired flavor of spice). Turn heat to low and cover, letting simmer for 20-30 minutes or until butternut squash is soft and ready.
Recipe adapted from Savory Tooth