Chilis of all sorts have always been a go to but I have been making this one pot wonder non-stop this winter. It is hearty, flavorful and fully addictive and has everything you crave on cozy and cooler nights - spicey, sweet, savory. I love how easy it is to throw together and how well it stores. Make a double batch and use it over a bed for spinach for lunches throughout the week.

Contrary to wide-spread understanding, quinoa is actually a seed (not  grain or cereal) that is full protein so along with the beans and veggies I know I am fueling my body right. I've had carnivore friends comment that the addition of quinoa almost acts like ground meat in a "traditional" chili, texturally speaking. Because it is cooked with the veggies and spices, the quinoa soaks up all of the flavor, getting even tastier over time. 

Often times when I have something savory, I crave something sweet directly after but the complexity of flavors in this meal leave me with nothing to desire. I am totally satisfied. Try it and let me know what you think!

P.S - I encourage you to add what you LOVE to this recipe. make it your own with the addition of your favorite vegetables, beans and spices.

Serves: 4-6 • Prep Time: 15 min • Total Cook Time: 20 min

  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 32 oz. can crushed tomatoes
  • A jar of your favorite salsa (I like Green Mountain brand)
  • 3 cups water
  • 2 cups peeled and diced butternut squash (or sub sweet potato)
  • 1 cup uncooked quinoa
  • 2 small yellow squash, diced
  • 2 cups packed spinach/kale (optional)
  • 1 cup frozen or fresh corn (optional)
  • 16. oz can of kidney beans, rinsed well
  • 2 tbsp. chili powder
  • 1 tbsp. smoked paprika
  • 1 tsp. cumin
  • Salt & pepper to taste
  • Cilantro or green onion for garnish

1. Chop all of your veggies and add them to a large pot with water and spices.

2. Turn the heat to medium-high and stir in the quinoa, allow the pot to come to a boil and then turn down to a simmer - cook until the qunioa is tender (apx. 15 minutes).

3. Once the quinoa and veggies are cooked, stir in your rinsed beans and cilantro. Taste for seasoning.

4. Serve hot or store to be re-heated for up to a week! 




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