Butternut Squash and Quinoa Chili

A few weeks ago I saw a headline on the front of a women's magazine that read Butternut Squash and Quinoa Chili and I quickly turned to the page to read the recipe.

I was kind of disappointed but thought the idea was a good one, overall. I had never thought to put either butternut squash or quinoa in a chili before so I went to work and created my own.  We have eaten it as I made it, and a few days after I first made this, I mixed some leftover cooked chicken breast into a serving and heated it up and it was delicious!

It freezes nicely... and as with most chilis, the peppery flavor gets stronger as it sits.  I didn't overdo the chili pepper as The Captain doesn't like it too spicy, so add the larger amount, or even more, if you like it hot!





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.

Per serving.
Weight Watchers P+ = 6.
Calories 245; Protein 9g; Carbohydrate 45g; Fat 4g; Fibre 10g.

Steaming on the stovetop, before covering and allowing to simmer for 30 minutes.

 

Freezing leftovers in single servings.

 

Delicious and nutritious!

 

With some cooked chicken breast chunks mixed in.



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