Butternut Squash Chilli with Quinoa

I tried this recipe on a whim and it was an immediate hit – great for a chilly spring evening! It’s also a low-fat dish with a good balance of protein and carbs.

You’ll need:

• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• about a tbsp of olive oil
• 1 tbsp of mild chili powder (I added some oregano and a bit of cumin)
• 1 butternut squash (I improvised with an acorn squash because my corner store was out of butternut – worked just as well!) cubed
• 3/4 cup of quinoa, soaked in cold water for about 10 mins
• 2 x 400g cans chopped tomatoes
• 1 x 400g can of red kidney beans
• A small bunch of coriander, chopped, for garnish

Cook the onion and garlic in 1 tbsp olive oil until soft (about 7 mins).

Add the chilli powder (+ oregano and cumin), cook for about a minute then add the squash, quinoa and tomatoes. I also added some chopped mushrooms.

Simmer for 12-15 mins or until the squash and quinoa are tender and the sauce has thickened. Add the beans and heat through.

Stir in the coriander if required, and enjoy!

Nutritional information per serving: 306 calories, protein 13.9g, carbohydrate 53.4g, fat 5.6g, saturated fat 0.7g, fiber 10.1g, salt 1.2g

Source: www.bbcgoodgood.com/recipes/4888

~Lorrin