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Butternut Squash Quinoa Chili

Jessica, How Sweet Eats
  • 60 minutes
  • Serves 4

INGREDIENTS

1

Avocado

2 cups

Butternut squash

1

Chives/scallions

1

Cilantro, fresh

4

Garlic cloves

1 14 ounce can

Pinto beans

1

Sweet onion

1 14 ounce can

Tomatoes, fire-roasted

3 cups

Vegetable stock

1 cup

Quinoa, cooked

2 tsp

Chili powder

1 tsp

Paprika, smoked

1/2 tsp

Pepper

1/2 tsp

Salt

1 tbsp

Olive oil

1 tsp

Cumin, ground

1

Tortilla chips

1

Greek yogurt, plain