Pumpkin Quinoa Chili

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3 teaspoons garlic, minced
• 2 jalapeños thinly sliced
• ¼ teaspoon salt
• 3 cups pumpkin or butternut squash, cubed
• 1 14 ounce can no-salt added diced tomatoes
• 1 15 ounce can kidney beans, drained and rinsed
• 1 15 ounce can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes
• 2 cups vegetable stock
• ⅓ cup dry quinoa

Directions

1. Heat olive oil over medium high heat in a large pot and cook onion and jalapenos and salt until the onions and jalapenos are soft about 7 minutes stirring frequently.
2. Add the garlic, cubed squash and cook for an additional 5 minutes.
3. Add tomatoes, beans, and spices mix well. If you want extra heat add more red pepper flakes.
4. Pour in the vegetable stock and quinoa. Bring to a boil, then simmer covered for 25 minutes until the quinoa is cooked and the squash is tender.
5. Serve warm.

 

NUTRITIONAL INFO	PER SERVING
Calories	320 (60 from fat)
Total fat	7g
Saturated fat	1g
Cholesterol	0mg
Sodium	550mg
Carbohydrate	52g (15g dietary fiber, 8g sugar)
Protein	13g

 
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