Butternut Squash Chili
Serving size: 1.5 cups
2 pounds butternut squash, peeled and diced into 1/2 inch chunks
28 oz can diced tomatoes
15 oz can black beans, drained
15 oz can pinto beans, drained
1 1/2 cups vegetable broth or chicken bone broth for gut healing benefits
1 cup cooked quinoa
1 yellow bell pepper, diced
2 chipotle pepper in adobo sauce, chopped (look for can without artificial ingredients/flavors/ gums. If there is an oil other than olive oil listed in the ingredients, make sure to wash the peppers before using!)
5 garlic cloves, minced
1 1/2 tsp smoked paprika
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp pepper
Cilantro *optional garnish
Avocado *optional garnish
Greek Yogurt *sour cream replacement, optional
Cook off quinoa according to package directions. Stir often and keep an eye on it so it doesn’t over cook!
Peel the squash using a potato peeler and slice down the middle. Remove seeds using a spoon (like you would carving a pumpkin!) then dice into chunks.
Heat 2 tbsp of broth in a 5-quart dutch oven (or large pot) over medium heat.
Add garlic, chipotles and butternut squash to the pot, cooking for about 10 minutes, stirring occasionally. Continue to add more broth as needed so the bottom of the pot doesn’t get too dry. Add bell pepper, cooking for about 5 more minutes letting them become soft.
Add black beans, pinto beans, diced tomatoes (including the liquid of the can from the tomatoes), 1 1/2 cups broth, quinoa and all other spices. Mix well.
Bring to a simmer for about 10 minutes. Check that the butternut squash is cooked through by testing with a fork. If not, simmer a bit longer!
Serve with optional toppings.