Butternut Squash Chili with Quinoa

This Butternut Squash Chili with Quinoa is a flavorful and hearty African-style chili that will warm you up on a chilly day. The combination of bold spices, creamy coconut milk, and roasted vegetables creates a delicious and comforting soup. The roasted butternut squash, onions, and peanuts add depth to the dish, while the quinoa adds a nutty texture. This recipe serves 6 and is perfect for a satisfying family meal or for gatherings with friends. It’s also a great option for those looking for a vegetarian or vegan chili alternative.

SERVES 6

INGREDIENTS:

• 3 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (9 cups)
• 2 onions, cut into ½-inch pieces
• 6 tablespoons vegetable oil
• Salt and pepper
• 5 cups water, plus extra as needed
• ¾ cup dry-roasted salted 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
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 1 (14.5-ounce) can diced tomatoes
• 1 (13.5-ounce) can coconut milk
• 1 cup prewashed white quinoa
• ¼ cup minced fresh cilantro or parsley

INSTRUCTIONS:

1. Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 450 degrees.
2. In a bowl, toss the butternut squash, onions, ¼ cup oil, 1 teaspoon salt, and ½ teaspoon pepper until well coated.
3. Spread the vegetables out in an even layer over 2 rimmed baking sheets.
4. Roast the vegetables, stirring occasionally, until tender and slightly charred around the edges, 45 to 50 minutes. Rotate and switch the sheets halfway through roasting.
5. In a food processor, process ½ cup of the roasted vegetables, 2 cups of water, and ¼ cup of peanuts until smooth, about 1 minute. This will form the rich, smooth base for the chili.
6. In a Dutch oven, heat the remaining 2 tablespoons of oil over medium-high heat until shimmering.
7. Add the red bell pepper, jalapeño, and 2 teaspoons of salt. Cook until the peppers start to soften, about 5 minutes.
8. Stir in the minced garlic, grated ginger, ground cinnamon, ground coriander, cayenne pepper, and ¾ teaspoon of pepper. Cook until fragrant, about 30 seconds.
9. Stir in the remaining 3 cups of water, diced tomatoes and their juice, coconut milk, and quinoa. Bring the mixture to a boil.
10. Reduce the heat to low and simmer, stirring occasionally, until the quinoa is tender, about 15 minutes.
11. Stir in the pureed vegetable mixture and the remaining roasted vegetables. Let it heat through for about 3 minutes.
12. Season the chili with salt and pepper to taste. Adjust the consistency with additional hot water as needed.
13. Ladle the chili into individual serving bowls.
14. Garnish each portion with minced cilantro or parsley and the remaining ½ cup of chopped peanuts.
15. Serve the Butternut Squash Chili with Quinoa hot and enjoy its rich flavors and satisfying textures.

TIPS:

• When selecting a butternut squash, look for one that feels heavy for its size and has a smooth, unblemished skin.
• Peeling and cutting a butternut squash can be tricky. To make it easier, you can microwave the whole squash for a minute or two to soften the skin slightly.
• If you prefer a spicier chili, include the ribs and seeds from the jalapeño when sautéing.
• Before cooking the quinoa, rinse it thoroughly to remove any bitter coating.
• Adjust the consistency of the chili with hot water as needed to achieve your desired thickness.
• Garnish each serving with fresh cilantro or parsley and chopped peanuts for added flavor and presentation.
• For an extra kick, serve the chili with your favorite hot sauce on the side.