Vegan Quinoa Chili with Butternut Squash & Black Beans
Ingredients
- 1 small onion chopped
- 4 cloves garlic chopped
- 1 tbsp oil
- 12 oz frozen winter squash puree
- 30 oz black beans drained and rinsed
- 1 cup quinoa
- 32 ounces vegetable broth
- 1 cup salsa
- 1/2 cup tomato sauce
- 3 tsp cumin
- 1 tsp paprika
- 3/4 tsp chili powder
- 1 1/4 tsp salt
- 1/4 tsp white pepper
- 1 1/2 tsp sugar
- 1 cup water
Preparation
In a large soup pot, cook the onion and the garlic in the olive oil over medium-low heat until soft, about 5 minutes
While the onion and garlic cook, microwave the frozen squash in a microwave-safe bowl for about 4-5 minutes on high
Put the squash, salsa, and tomato sauce in the pot and stir
Add the black beans, vegetable broth, quinoa, and spices
Stir and raise the heat to high
Once the chili is boiling, reduce heat to low and cover
Cook for 20-25 minutes
If the liquid level gets too low, add the cup of water
Serve hot with tortilla chips or cornbread
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