Vegetarian Butternut Squash Quinoa Chili Recipe | Samsung Food App

Ingredients

• 1 yellow onion, minced
• 2 small carrots, diced
• 2 sticks celery, diced
• 1 jalapeño, diced (+ 1 for serving, sliced)
• 1 medium butternut squash (1.2 lbs/550g), peeled, seeded and cubed
• 3 Tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 teaspoons smoked paprika
• ¼ teaspoon ground cinnamon
• 1 bay leaf
• 3 Tablespoons tomato paste
• Salt and pepper, to taste
• 1 14-ounces (400g) can diced tomatoes
• 2 cups (500 ml) vegetable stock or water, or more as needed
• 1 cup (180g) quinoa, rinsed
• 1 14-ounces (400g) can kidney beans
• 1 14-ounces (400g) can black beans
• 1-2 teaspoons light brown sugar (optional)
• 2 Tablespoons sour cream (for serving)
• Fresh cilantro, chopped (for garnish)