Again another hit in our household. This nourishing (vegan) chili is so easy to make, very cheap, and we always have leftovers to take for lunch!
makes: 4-5 servings
prep time: 10 min
cook time: 40 min
total time: 50 min
- 1 onion, diced
- 3 garlic cloves, minced
- 2 jalapeños, sliced thin
- 1/4 tsp salt
- 1 medium butternut squash, peeled and cubed
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 tsp cumin, smoked paprika, chili flakes
- 2 cups vegetable stock
- 1/3 cub dry quinoa
Heat a splash of water over medium-high heat in a Dutch oven or soup pot, and cook the onion, garlic, jalapeños, and salt until soft (about 5 to 7 minutes). Stir frequently.
Add the cubed butternut squash to the pot, and cook for 5 to 7 minutes, stirring frequently.
Add the diced tomatoes, kidney beans, cumin, paprika, and red pepper flakes. Mix well.
Pour in the vegetable stock and dry quinoa. Bring to a boil, then simmer for 30 to 40 minutes until the quinoa is cooked and squash is tender.
Garnish with spring onion, guacamole or (vegan) sour cream. We enjoy this dish too with some corn tortilla chips!