Recipe of the Month: Butternut & Black Bean Chili with Quinoa

Posted by Thorek Memorial Hospital | Oct 14, 2020 5:15:39 PM
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Fall is one of our favorite times of the year. The weather is cool and crisp, the colors outside are deep and rich and the food is warm and comforting. If you are looking for an easy Fall recipe that the whole family will enjoy, try this healthy chili recipe made with butternut squash, black beans and quinoa. It's a hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa. Sure to keep you feeling full and festive.
 
Serving size: Serves 4
 

Ingredients:

  • 2 tsp olive oil
  • 1 small onion trimmed and diced
  • 1 clove garlic minced
  • 1/2 Tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground chipotle pepper or to taste
  • 1/8 tsp ground black pepper
  • 1 1/2 cup vegetable stock low sodium
  • 1 1/3 cup canned tomatoes diced in juice
  • 2 cups butternut squash peeled, seeded, diced 1/2"
  • 1/2 cup red bell pepper seeded, diced 1/4”
  • 1 cup canned black beans rinsed and drained
  • 1/4 cup uncooked quinoa rinsed and drained
  • 1/2 cup frozen corn kernels
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt

 Directions:

  1. In stockpot over medium-high heat, heat oil. Add onion, garlic, chili powder, cumin, chipotle and black pepper. Sauté until onion is translucent, 3 to 5 minutes.
  2. Stir in vegetable stock. Add remaining ingredients. Cook, stirring, until mixture comes to a boil. Reduce heat. Simmer 20 minutes.
  3. Serve hot.

Nutrition Facts:

  • Calories: 185kcal
  • Total Fat: 4.5g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 410mg
  • Total Carb: 32g
  • Dietary Fiber: 6g
  • Sugars: 5g
  • Protein: 6g

 

Recipe and image courtesy of Feed Your Potential 365

Topics: healthy eating, recipe, seasonal vegetables

Written by Thorek Memorial Hospital

Thorek Memorial Hospital has been providing quality, progressive health care to Chicagoans since 1911.

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