Butternut Squash Chili with Quinoa

Name: Butternut Squash Chili with Quinoa
Yield: Serves 6
Ingredients: 3 pounds, butternut squash, peeled, seeded, and cut into ½-inch pieces (9 cups); 2 , onion, cut into ½-inch pieces; 6 tablespoons, vegetable oil; , Salt and pepper; 5 cups, water, plus extra as needed; 3/4 cup, salted dry-roasted peanuts, chopped; 1 large, red bell pepper, stemmed, seeded, and cut into ½-inch pieces; 1 , jalapeño chile, stemmed, seeded, and minced; 3 , garlic cloves, minced; 2 tablespoons, grated fresh ginger; 3/4 teaspoon, ground cinnamon; 3/4 teaspoon, ground coriander; 1/2 teaspoon, cayenne pepper; 1 (14.5-ounce), can diced tomatoes; 1 , (13.5-ounce) can coconut milk; 1 cup prewashed white, quinoa; 1/4 cup, minced fresh cilantro or parsley

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This stick-to-your-ribs African-inspired butternut squash chili features bold spices, a hefty amount of garlic and ginger, and aromatic coconut milk.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES6

TIME1¼ hours

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Our chili gets its silky body from a combination of blended peanuts and squash, which we roasted with chopped onions until both the squash and the onions started to char around the edges, giving the soup an incredible backbone of flavor. We...

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