Making Thyme for Health · by Sarah Rotavera★ 5.0 (3)
Butternut Squash Quinoa Chili
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 32%
CARBS 79G73% OF CAL
15G FIBER14G SUGAR49G OTHER
FAT 8G17% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan chili made in one pot with roasted butternut squash, quinoa, kidney beans, and warming spices. Satisfying and nutritious, it's ready in under an hour.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 jalapeños (or 1 poblano pepper) (cored and finely chopped)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground chipotle pepper
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 3-4 cups vegetable broth
- 1 medium-size butternut squash (peeled, seeded and diced into 1-inch cubes (yields about 3 cups squash))
- 1 cup dry quinoa (rinsed)
- 1 15-ounce can pinto or kidney beans
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 32%
CARBS 79G73% OF CAL
15G FIBER14G SUGAR49G OTHER
FAT 8G17% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1051mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1636mg
- Calcium
- 177mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1051MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.