Chase away some winter chill with this delightful meal!
Squash-Sweet Potato & Quinoa Chili
4 medium sweet potatoes (you can use any variety - yellow or orange)
1 medium squash (butternut is one of the best for this - any squash with a nice "meaty" center, not stringy)
4 Tbsp. Olive Oil
Salt & Pepper
1 large sweet onion, chopped
3 cloves garlic, minced
1 chipotle pepper, minced (These little guys are spicy so for reduced spice, remove seeds or substitute 4 Tbsp. of the "sauce" in the can)
1 cup fresh or frozen corn (optional - I no longer add this because my oldest has decided he's not a fan of corn unless it's on the cob)
1 20-28 ounce can of crushed tomatoes
1 package of your favorite chili spice mixture - or the equivalent of your own chili spice mixture
2 cups vegetable or chicken broth
- Peel squash and sweet potatoes and cut into cubes. Toss cubes with 2 Tbsp. olive oil and salt and pepper (about 1 tsp. each) and put into a 9X13 baking pan. Bake at 400 for about 30 minutes (until the squash and potatoes start to turn golden). ****Side note, this alone makes an amazing side dish by just adding about 1/2 tsp. of sage!
- While squash and sweet potatoes are baking, heat the remaining 2 Tbsp. of olive oil and add chopped onion and garlic, saute for 1-2 minutes. Next add the chipotle chili, beans, corn, chili spice mix and cooked squash & sweet potatoes. Stir well.
- Now add crushed tomotoes and broth. Let mixture come to boil.
- Add uncooked quinoa and stir well. Let chili cook on medium for another 30 minutes to ensure quinoa is cooked through.
Click here for printable recipe