Vegetarian Black Bean, Butternut and Quinoa Chili Topped With Avocado
This vegetarian black bean, butternut, and quinoa chili is a delicious and healthy meal packed with protein, fiber, and nutrients.
Ingredients
- 1 teaspoon olive oil
- 1 onion chopped
- 6 cloves of garlic minced
- 1 chili pepper can use red pepper flakes to taste if you don't have one
- 1 small-medium butternut squash cubed (~600g cubed)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon dried cilantro
- 1 15 oz can of diced tomatoes
- 12 oz jar of roasted sweet peppers in water
- 1 15 oz can of black beans undrained
- Juice of one lime ~¼ cup
- ½ cup uncooked quinoa
- 1 California avocado ½ cubed for each serving
Instructions
- Heat a large pot over medium-high heat. Add the oil and sauté the onion, garlic, chili powder and a pinch of salt until they soften and start to darken in color (6-7 minutes.)1 teaspoon olive oil, 1 onion, 6 cloves of garlic, 1 tablespoon chili powder
- Add the cubed squash and spices and continue to sauté for another 6-7 minutes tossing every minute or so. This will release the flavor in the spices and allow some of the butternut to caramelize just a touch.1 small-medium butternut squash
- Add the can of diced tomatoes. If your roasted peppers are sliced add the whole jar. If they are whole (mine were), drain the liquid into the pot and them run a knife through the peppers to make them into smaller pieces. Then add them to the pot along with the can of beans (with liquid).1 chili pepper, 1 tablespoon cumin, 1 tablespoon dried cilantro, 1 15 oz can of diced tomatoes, 12 oz jar of roasted sweet peppers in water, 1 15 oz can of black beans, Juice of one lime
- Finally, juice the lemon and add it as well. Stir everything together and bring to a light boil.
- Add the quinoa and continue to lightly boil for 2 minutes uncovered. Then cover and lower to a simmer.½ cup uncooked quinoa
- After 15-20 minutes, uncover and continue to simmer for about 10 more minutes until butternut squash is easily pierced with a fork.
- Ladle into a bowl and take in your first bowl of fall (even though it was 90 degrees out when I made this!)
- Now, that bowl looks good and sure, you could eat it straight up BUT this topper is the perfect finishing touch!
- One quarter of an avocado cubed really balances the nutritional information per serving with just enough healthy fat since the chili itself is extremely low fat.1 California avocado
- It was a bowl of awesome and at almost 2 cups a serving, a filling bowl of awesome!
Nutrition
Calories: 479kcalCarbohydrates: 83gProtein: 19gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 62mgPotassium: 2057mgFiber: 23gSugar: 13gVitamin A: 24371IUVitamin C: 191mgCalcium: 197mgIron: 7mg
Tried this recipe?Let us know how it was!