Smoky Squash Chili

This smoky squash chili also has quinoa, pinto, and black beans and is a heart healthy, protein-rich recipe that became a family favorite at first bite.

INGREDIENTS

1 tablespoon avocado oil

1 medium yellow onion, diced

3 cloves of garlic, minced

1 ½ teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1 tablespoon unsweetened cocoa powder

2 cups small-diced butternut/honey nut squash (about one 1-lb squash)

¼ cup quinoa

3 tablespoons adobo sauce

1 cup vegetable stock

1 28- oz can crushed fire-roasted tomatoes

1 ½ cups cooked pinto beans, drained and rinsed

1 ½ cups cooked black beans, drained and rinsed

1 large poblano pepper, cut into 1-inch pieces

Sea salt and ground black pepper, to taste

Chopped cilantro, for garnish

DIRECTIONS

Heat the oil in a heavy soup pot over medium heat.

Add the onions to the pot and sauté until translucent and softened, about 4-5 minutes.

Add the garlic, cumin, chili powder, coriander, and cocoa to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the squash, quinoa, and some salt and pepper. Stir to coat everything in the cocoa and spices.

Once everything is starting to dry up/stick, add the adobo sauce and vegetable stock to the pot and stir, scraping the bottom of the pot to get any golden brown bits.

Add the crushed tomatoes, pinto beans, black beans, poblano pepper, and a bit more salt and pepper. Stir to combine.

Bring the smoky squash chili to a boil.

Once boiling, lower the heat to a simmer and place a lid on top of the pot.

Let the chili simmer until the squash is soft, about 25-28 minutes. Check the smoky squash chili for seasoning one more time and adjust if necessary.

Serve hot with chopped cilantro on top and enjoy!

~ANEWblog