Black Bean Butternut Squash Chili with Quinoa

Looking for an easy, healthy, and ghoulish stew? Give this recipe a try adapted from Epicurious. I made this for my company Halloween potluck. It was a hit! Fittingly themed as orange and black this is a low calorie dish that is great for a large crowd.

20131101-142118.jpgHalloween | Day of the Dead | All Saints Day| Chili

2 1/2 TB olive oil
2 sweet onion
8 garlic cloves
2 1/2 TB chili powder
1 TB ground coriander
1 Tsp dried oregano
2 14.5 oz cans crushed tomatoes with Italian seasonings
8 cups of water
1 8oz can diced mild green chili peppers
2 diced chipotle peppers
3 cans black beans (drained and rinsed)
3 cups raw, cubed butternut squash
1 medium diced red apple
1/2 cup quinoa
Salt and pepper to taste

Heat oil in a large stockpot and add diced onion.  Season with salt and pepper while cooking through to caramelize the onions.  Add garlic, chili powder and coriander, stirring for about one minute.  Stir in tomatoes, water, peppers, black beans and oregano.  Bring to a boil and let simmer for an hour.  If you’re making this ahead of time, let the soup cool after it’s simmer and refrigerate up to two days.

Add squash, apple and quinoa.  Intimidated by peeling and cubing the squash? Here is a nice tutorial via Simply Recipes.  Allow the additions to simmer for another 30 minutes before serving. Enjoy!

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