Vegan Butternut Squash Chili with Quinoa and Peanuts

Name: Vegan Butternut Squash Chili with Quinoa and Peanuts
Total time: 120 min
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; pepper; 5 cups water, plus extra as needed; ¾ cup salted dry-roasted peanuts, chopped; 1 large red bell pepper, stemmed, seeded, and cut into ½-inch pieces; 1 jalapeño chile, stemmed, seeded, and minced; 2 tablespoons grated fresh ginger; 3 garlic cloves, minced; ¾ teaspoon ground cinnamon; ¾ teaspoon ground coriander; ½ teaspoon cayenne pepper; 1 (14.5-ounce) can diced tomatoes; 1 (14-ounce) can coconut milk; 1 cup prewashed white quinoa; ¼ cup minced fresh cilantro or parsley

www.americastestkitchen.com

This stick-to-your-ribs African-inspired butternut squash chili features bold spices, a hefty amount of garlic and ginger, and aromatic coconut milk.

Keywords

Main Courses
Grains
Vegetables
Vegan
Stews
Super Bowl

View full recipe on www.americastestkitchen.com

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