Happy Meatless Monday! How was your weekend? Mine was full of yoga, runs, football, a much needed extra hour of sleep, good friends, good food and brisk weather… pretty darn good, I’d say.
I don’t know about y’all, but it’s getting cold in Austin. (cold as in 55 degrees… but still!! Cold for me) It is the perfect time for this Quinoa Chili, made with sweet potatoes and butternut squash.
It’s vegetarian, vegan AND gluten-free! (just for you k-pom)
I used some sweet potatoes, butternut squash, onions, and quinoa and seasoned it with cumin, chili powder and cayenne. This pot of chili will infuse your kitchen of delicious aromas and will last for a few days.
Plus it will be the perfect dish to warm you up at this time of year.
I hope you warm yourself up with some of this healthy, hearty chili!
Quinoa Chili with Sweet Potatoes and Fall Squash
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (8 bowls)
- 1 onion, chopped
- 6 cloves garlic
- 1 T. olive oil
- 1.5 T. chili powder
- 1.5 T. cumin
- 2 tsp. cayenne
- 1 cup dry quinoa
- 1 can (15oz) black beans
- 1 can (15oz) kidney beans
- 2 medium sweet potatoes, cubed
- 1 butternut squash, cubed
- 4 cups vegetable broth (low sodium)
- Salt and pepper to taste
- 1 avocado
In a large pot, sautee the onion and garlic in olive oil until slightly browned.
Add the chili powder, cumin and cayenne. Heat for 1-2 minutes.
Add the beans, quinoa, sweet potatoes, squash and vegetable broth.
Bring to a boil, then let it simmer for 20 minutes. (With more time, it will become thicker… I added a little more water later)
Top with avocado before serving.