When it comes to comfort food, chili is at the top of my list. Hot, hearty, and full of spice, I've always loved this classic stew, and I love the leftovers even more. I've been hard-pressed to find a meat-free chili that satisfies my cravings . . . until I came up with this combination.
Butternut squash, kidney beans, and quinoa lay the base for this hearty vegetarian recipe that offers more than 20 grams of protein and 60 percent of your daily recommended fiber in one spicy bowl. The best part? It doesn't have to cook all day. In just one hour, dinner will be ready on the table, and it's absolutely delicious.
I garnished my soup with a dollop of Greek yogurt and scallions, but any traditional chili toppings will work.
- 1 tablespoon olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 jalapeños, sliced thin
1/4 teaspoon salt
1 medium butternut squash, peeled and cubed
1 14-ounce can no-salt-added diced tomatoes
1 can kidney beans, drained and rinsed
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon (or more) red pepper flakes
2 cups vegetable stock
1/3 cup dry quinoa
- Heat oil over medium-high heat in a Dutch oven or soup pot, and cook the onion, garlic, jalapeños, and salt until soft (about 5 to 7 minutes). Stir frequently.
- Add the cubed butternut squash to the pot, and cook for 5 to 7 minutes, stirring frequently.
- Add the diced tomatoes, kidney beans, cumin, paprika, and red pepper flakes. Mix well.
- Pour in the vegetable stock and dry quinoa. Bring to a boil, then simmer for 30 to 40 minutes until the quinoa is cooked and squash is tender.
Source: Calorie Count
- North American
- Makes 4 servings
- Total Time
- 59 minutes, 59 seconds
- Calories per serving