Butternut and Black Bean Chili with Quinoa
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
Ingredients
- 2 tsp olive oil
- 1 small onion trimmed and diced
- 1 clove garlic minced
- 1/2 Tbsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp ground chipotle pepper or to taste
- 1/8 tsp ground black pepper
- 1 1/2 cup vegetable stock low sodium
- 1 1/3 cup canned tomatoes diced in juice
- 2 cups butternut squash peeled, seeded, diced 1/2"
- 1/2 cup red bell pepper seeded, diced 1/4”
- 1 cup canned black beans rinsed and drained
- 1/4 cup uncooked quinoa rinsed and drained
- 1/2 cup frozen corn kernels
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
Instructions
- In stockpot over medium-high heat, heat oil. Add onion, garlic, chili powder, cumin, chipotle and black pepper. Saute until onion is translucent, 3 to 5 minutes.
- Stir in vegetable stock. Add remaining ingredients. Cook, stirring, until mixture comes to a boil. Reduce heat. Simmer 20 minutes.
- Serve hot.
Notes
This Coolfood recipe is low carbon certified. Learn more!
Nutrition
Calories: 185kcalCarbohydrates: 32gProtein: 6gFat: 4.5gSaturated Fat: 0.5gCholesterol: 0mgSodium: 410mgFiber: 6gSugar: 5g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.