Squash & Bean Chili

I made this chili for the first time in quarantine and fell in love with it. It has so many nutritious and fiber-packed ingredients that it makes for a really hearty meal. I love to pair it with a pair of toasted sourdough bread and top it with roasted pumpkin seeds. This recipe is also really customizable. You could use any beans you prefer as well as swap the butternut squash for sweet potato, white potato, or any starchy vegetable. I also highly recommend batch cooking this and freezing it to have for the days you don't feel like cooking!

Ingredients:

• 1 tbsp olive oil

• 1 medium yellow onion

• 5-6 garlic cloves

• 1 tbsp chili powder

• 1 tbsp cumin

• 1 tsp dried oregano

• Dash of onion powder

• Himalayan salt

• 1 cup dried quinoa

• 1 can black beans

• 1 can kidney beans

• 1 can dried tomatoes

• 1 can tomato paste

• 5-6 cups veg broth

• 2 cups chopped butternut squash

• 2 tbsp roasted pumpkin seeds

Method:

1. In a large pot heat oil olive oil over medium

2. Add onion and cook until translucent

3. Add garlic and cook for about 1 minute

4. Add all of your other ingredients

5. Bring the pot to a boil, reduce the heat, and cover to cook for 30-40 min

6. Test the butternut squash texture to make sure it can be pierced with a fork.

7. Serve with toasted sourdough bread and top with roasted pumpkin seeds.