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Butternut Squash and Quinoa Chili

Natalie
  • 110 minutes
  • Serves 6 to 8

INGREDIENTS

1

Avocado

1 15 ounce can

Black beans

1

Butternut squash, small roasted and cubed

1

Cilantro

3/4 tbsp

Coriander

1 cup

Corn, fresh or frozen

4 cloves

Garlic

1/2

Jalapeno pepper

1

Red bell pepper

1 14.5 ounce can

Tomatoes, fire roasted

1/2

Yellow onion

4 cups

Chicken broth or vegetable stock

2 tbsp

Tomato paste

2/3 cup

Quinoa

1/4 tsp

Cayenne pepper

1 1/2 tbsp

Chili powder

1/2 tsp

Paprika

1

Salt and freshly ground black pepper

2 tbsp

Olive oil, extra virgin

1/2 tsp

Cumin, ground

1

Cheddar cheese

1

Sour cream

1 cup

Water