Butternut and Black Bean Chili with Quinoa
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
Servings 4
Calories 185kcal
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: 185kcal | Carbohydrates: 32g | Protein: 6g | Fat: 4.5g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 410mg | Fiber: 6g | Sugar: 5g