I have a feeling that you guys are going to LOVE this chili.
I mean I’m not trying to toot my own horn or anything like that but I’m kind of proud of it. The blend of warming spices and hint of smoky flavor pairs perfectly with the tender pieces of butternut squash.
Plus, you can cook it on the stove top OR in a slow cooker. I made it both ways and they were equally delicious.
So this might sound a little strange but the inspiration for this recipe actually came from a frozen burrito. There’s a locally-based brand that just started selling to my Whole Foods and I’m obsessed with the flavor combinations.
My favorite is the smoky quinoa and butternut squash burrito which I thought might translate into a healthy bangin’ chili and guess what? It did. THE END.
Alright, I guess there’s a little more to the story. For example, I noticed that one of the ingredients in the burrito was jicama.
If you’re like me then you might be wondering, what the heckima is jicama?
Well I did a little research and this is what I found:
It might not be the prettiest of vegetables but you can’t beat the nutritional line-up! And it’s really easy to work with too. All you have to do is peel the skin off with a knife, chop it up and throw it in!
I found the flavor to be very mild; it basically absorbs whatever you cook it with. and the texture is slightly crunchy, kind of like watercress,. If that doesn’t sound appealing to you or you can’t find jicama then feel free to leave it out. The rest of the ingredients are flavorful and nutritious enough to make up for it.
Either way I hope you get a chance to give this one a try because it’s sure to keep your body warm and your taste buds happy! Enjoy!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Ingredients
1 medium-size butternut squash, diced (approx. 5 cups)
1 tablespoon olive oil
1 yellow onion, diced (approx. 1 cup)
3 cloves garlic, minced (approx. 1 tablespoon)
1 red bell pepper, diced (approx. 3/4 cup)
1 poblano pepper, diced (approx. 1/2 cup)
1 small jicama, peeled and diced (approx. 1 cup)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon ground chipotle chili pepper
1/2 teaspoon dried savory (optional)
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1/4 teaspoon liquid smoke
2 tablespoons tomato paste
1 tablespoon Worcestershire*
3 cups vegetable broth
1 (14.5 ounce) can diced tomatoes with green chilies
1 (15 ounce) can red beans
1 cup corn kernels, fresh or frozen and defrosted (optional)
1 cup red quinoa, rinsed**
Suggested toppings:
fresh cilantro
sliced avocado
shredded monterey jack/cheddar cheese or shredded vegan cheese
Instructions
Notes
*Use vegan Worcestershire (I like Annie's brand) if necessary.
**This recipe is written assuming you soak the quinoa in a bowl with water ahead of time. It is not a necessary step but I recommend soaking it for at least 6-8 hours to help aid digestion. If you want to skip that part then just rinse the dry quinoa and add an extra 1/2 cup broth when cooking.
2.6 http://www.makingthymeforhealth.com/2014/11/07/butternut-squash-quinoa-chili/