Ever since I posted about my vegetables for breakfast commitment, I have been asked what I eat the rest of the day. I’m really not a fan of the WIAW (“What I Ate Wednesday”) type posts, I find them completely ridiculous and a symptom of food addiction, but I do want to answer this very legitimate question.
So without going into gory detail about an entire day’s worth of food right now, I want to share with you what would be a typical dinner for me. My husband and my oldest daughter will love this dish. It’s super filling, warm and spicy. My little kids wouldn’t go near it with a ten foot pole. I’m still struggling with getting them to eat a plain potato, let alone a complex chili with butternut squash and quinoa!
I prepared this chili in my InstaPot electric pressure cooker, but I’m absolutely positive that if you threw all of the ingredients into a slow cooker and set it for at least four hours (and you could leave it for many more), you would have wonderful results.
Thank you to my friend and co-worker Allyson for inspiring this dish! I think this is going to be very popular with the Chef AJ’s Ultimate Weight Loss crowd that starts up on February 16th.
Butternut Squash and Quinoa Chili
serves a lot!
1 1/2 pounds cubed butternut squash (if you’ve got a Trader Joe’s near you, that’s 2 12 ounce bags of cut butternut squash)
1 large red or yellow onion, diced
2 cans of salt free (if you’re avoiding salt and can find these) black beans, washed and drained
1 cup uncooked quinoa
1 Tbsp minced garlic (I used 3 cubes of Dorot frozen garlic)
3 14.5 ounce cans fire roasted, diced, no salt added tomatoes (if you can’t get the fire roasted ones, no biggie!)
1 tsp dried jalapeno pepper (I got this ingredient at Penzey’s) or 1 jalapeno pepper, deseeded and diced
1.5 Tbsp salt free taco seasoning
1 tsp cumin
2 Tbsp chili powder
3 Tbsp Benson’s Table Tasty or other salt substitute
1.5 cups low sodium vegetable broth, plus at least 1 more cup
3 cups frozen corn kernels (I used one bag of Trader Joe’s fire roasted corn)
Optional garnishes: scallions, cilantro, avocado slices, nacho cheeze sauce
Place all ingredients into a pressure cooker and stir. Pressure cook for 15 minutes. You can do quick or natural release, it doesn’t matter.
Once cooked, add corn and stir. Add as much or as little additional vegetable broth to achieve the desired consistency for your palate. It’s great really thick and yummy without added broth, but nice also with a more stew-like consistency.