QUINOA & BUTTERNUT SQUASH CHILI

Makes 2 servings

INGREDIENTS

  • 1 tablespoon olive oil

  • 1 cup cooked quinoa

  • 1 1/2 cups low sodium vegetable broth

  • 2/3 cup butternut squash, peeled and diced

  • 2 cloves of garlic, minced

  • 1/4 medium red bell pepper, diced

  • 1/4 green bell pepper, diced

  • 1 can diced tomatoes 

  • 1 carrot, diced

  • 1/2 zucchini, diced

  • Salt and pepper to taste

  • Paprika and ground cumin to taste

Optional: 

  • 1 jalapeño, seeds removed, chopped 

  • Cilantro, chopped (for serving) 

  • Avocado, sliced (for serving)

INSTRUCTIONS

  1. Heat olive oil and add garlic, cook for about 1 minute. Add butternut squash and cook on medium heat until soft (about 5 minutes).

  2. Add the carrots and cook for about 1-2 minutes, then add all of the other vegetables. 

  3. Add the vegetable broth and stir in the crushed tomatoes.

  4. Stir in the seasonings, bring to a boil. 

  5. Cover and reduce heat to low. Let it simmer fo about 15-20 minutes, stirring occasionally. 

  6. Add the quinoa and let it simmer a few more minutes (about 5). 

  7. Top with cilantro and avocado. Serve and enjoy!

Jessica Sanchez