There are so many interesting ways to incorporate gluten free grains into your diet. The Quinoa and Butternut Squash chili is nutritious, delicious, as spicy as you like. And it's even vegan!
Oil for sautéing
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 clove garlic, sliced
1 bell pepper (any colour), diced
2 tbsp chili powder
2 tsp ground cumin
red pepper flakes or your choice of hot pepper to taste
1tbsp lime juice
1 (28 oz) can diced or crushed tomatoes
1 can black beans or red kidney beans, rinsed and drained
1 medium butternut squash peeled and dices (about 3 - 4 cups)
1 cup quinoa, rinsed and drained
2 cups vegetable stock. You can use chicken stock or water. With chicken stock of course it's no longer vegan.
1 scallion (green onion) thinly sliced on the bias
Heat the oil in a large pot or Dutch oven.
Sauté onions, garlic, celery. Then add carrots and bell pepper and sauté a bit more.
Add the cumin, chili powder and chilies. Stir and cook until the spices are incorporated and smell amazing.
Add the squash and stir
Add the bean, tomatoes and lime juice. Stir.
Add the stock and quinoa. Stir.
Simmer until the squash is tender and all the flavours nicely melded together. About and hour.
Serve in a bowl or a deep plate with your favourite gluten free bread. Top with sliced green onion. A little butter is nice too.