Butternut Squash and Quinoa Chili Meal Suggestion

Butternut Squash and Quinoa Chili; Recipe and Photo by Wendy Solganik
Butternut Squash and Quinoa Chili; Recipe and Photo by Wendy Solganik

There are so many variations on vegan chili, and I hope you find this one by Wendy Solganik as delicious as we do. The recipe makes 6 servings as written and is the default for the shopping list. I recommend you make all 6 as this freezes well. Accompany with Marinated Kale Salad Base, another of Wendy’s recipes.

Preparation Notes: If you don’t have a pressure cooker, place the squash, quinoa and 2 1/2 cups broth into a large pot and bring to a simmer. Add remaining ingredients except the corn as you get them ready. Cook until the squash is tender, which should be about 20-30 minutes. Add the corn and any more broth you’d like and cook until hot. Prepare the salad while the chili is cooking.

Nutrition Notes: Only 2 1/2 cups of low sodium broth are included when calculating the nutrition information. I assumed Muir Glen Organic Fire-Roasted Tomatoes, as that’s all I can buy in my area. They contribute more than half of the sodium in the meal, so you may want to buy tomatoes that are less salty. If your taco seasoning is not salt-free, you will consume about 1200 mg salt per serving. You may want to try this recipe for taco seasoning, but omit the salt.

Leftover Notes: Freeze leftover chili. The salad doesn’t keep well due to the avocado. Freeze any leftover broth.

Butternut Squash and Quinoa ChiliButternut Squash and Quinoa Chili

Recipe and photo by Wendy Solganik.



Kale and avocado saladMarinated Kale Salad Base with Add-ons

You can vary this basic kale and avocado salad any way you would like. Recipe and photo by Wendy Solganik.



Nutrition information per serving: 527 calories, 11 grams fat, 1 gram saturated, 1050 mg sodium, 91 grams carbohydrates, 23 grams fiber, 21 grams protein, 16 grams sugars, 460% Vitamin A, 121% Vitamin C, 32% calcium, 49% iron.