Butternut Squash and Quinoa Chili

Makes 6 servings, 1-1/2 cups each.

  • 1 Tbs olive oil
  • Butternut squash, peeled, seeded and cut into cubes, about 14 ounces in weight
  • 1 medium onion, peeled and diced
  • 4 cloves garlic, peeled, smashed and minced
  • 1 green pepper, seeded and cut into chunks
  • 1/2 cup raw quinoa
  • 1 can red kidney beans, rinsed and drained, about 2 cups
  • 1-1/2 cans diced tomatoes, about 42 fluid ounces
  • salt and pepper to tasted
  • 1-1/2 to 2 Tbs chili pepper
  • few red pepper flakes, optional
  1. Heat the oil in a large saucepan over MEDIUM heat.
  2. Saute the onion and garlic until they are translucent, about 10 minutes.
  3. Add the butternut squash and green pepper, and saute another 5 minutes.
  4. Add the quinoa, beans, tomatoes and seasonings and bring to a light boil.
  5. Cover with a lid, and reduce heat. Simmer for 30 minute.
  6. Serve hot.