Name: 1-Pot Butternut Squash Quinoa Chili
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 (Entrée servings)
Ingredients: 2 Tbsp avocado or coconut oil ((sub water if avoiding oil)); 1 small white or yellow onion ((diced)); 1 jalapeño ((minced // remove seeds for less heat)); 1/2 tsp each sea salt and black pepper ((DIVIDED // plus more to taste)); 4 cloves garlic; 4 cups diced butternut squash; 3 Tbsp chili powder ((DIVIDED // chili powder should be a blend of spices, not entirely ground chilies)); 2 Tbsp ground cumin ((DIVIDED)); 2 tsp smoked paprika; 2 15- ounce cans fire-roasted (or regular) diced tomatoes (if unsalted, add more sea salt to taste); 1/4 cup tomato paste; 3 cups vegetable broth ((sub up to half with water for lower sodium // plus more as needed)); 1/4 cup quinoa, rinsed; 1 15- ounce can kidney beans (slightly drained); 1 15- ounce can black beans (slightly drained); 1-2 Tbsp coconut sugar (or maple syrup); 1 small chipotle pepper in adobo sauce (for heat) ( (optional)); 1 cup chopped kale (or other sturdy green) ( (optional)); DIY Chili "Cheese” Fritos; Rice or quinoa; Fresh chopped cilantro or parsley; Avocado