Fit This Fall Recipe: Butternut Squash Chilli with Quinoa
Ready for the season to change? We will miss the warmth of summer and those fresh summer fruits, but we are excited for the entrance of Butternut Squash and more warm foods into our dinners!
Here’s a great recipe for Butternut Squash Chilli with Quinoa – Ready in 30 minutes and serves four!!
Ingredients:
- 1 large onion , finely chopped
- 2 garlic cloves , crushed
- olive oil
- 1 tbsp mild chilli powder (Schwartz does a good one with added cumin, oregano and garlic)
- 1 butternut squash , about 1kg, peeled and cubed
- 100g quinoa , soaked in cold water for 10 minutes (available from health food shops and some supermarkets)
- 2 x 400g tins chopped tomatoes
- 400g tin red kidney beans
- a small bunch coriander , chopped
- Cook the onion and garlic in 1 tbsp olive oil until soft (about 7 minutes). Add the chilli powder, cook for a minute then add the squash, quinoa and tomatoes.
- Simmer for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened. Add the beans and heat through. Stir in the coriander and serve in bowls.
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