Twentysomething and the City: Quinoa and Butternut Squash Chili

Savory Eats

Easy? Check. Tasty? Check. Healthy? Check. Messy? Nope. This recipe has got it all and it's perfect for a cold winter night. Can you handle more good news? Leftovers of this quinoa chili keep wonderfully for lunch the next day.

The original recipe called for sweet potato, but I decided to change it up with some squash.

My friend Aleksa whipped up this delicious recipe for dinner one night and I've been dying to try it again. Without further ado...

Ingredients:

One 15 ounce can of black beans, rinsed and drained
One 6 ounce can tomato paste
32 ounces vegetable broth
1 onion, chopped
1/2 cup halved grape tomatoes
5 cloves garlic, minced
1 tablespoon chili powder (I used 1/2 teaspoon red pepper flakes instead)
1 tablespoon cumin
1 teaspoon oregano
1 butternut squash, peeled and cut into small chunks
1 cup quinoa
Salt and pepper
Olive oil (for sauteing the onions)
Avocado (for garnish)

Recipe:

1. Heat olive oil in a large pot and add onions. Saute until soft and golden brown (about 10 minutes). Add the garlic and cook for 2 more minutes:

2. Add the tomato paste, red pepper flakes (or chili powder), cumin, and oregano. Cook for 2 more minutes, stirring constantly:

3. Add the black beans, tomatoes, vegetable broth, and butternut squash. Season with salt and pepper:

4. After about 5 minutes, add the quinoa:

5. Continue cooking for 15 to 30 minutes, stirring frequently, until the quinoa and butternut squash is cooked and the chili has thickened to your liking:

**if the chili becomes too thick, just add a bit of broth or water