Butternut Squash Chili with Peanuts
Diabetes: Low Sugars!
Hypertension: Low Sodium!
- Food Processor
- Dutch Oven
- 9 cups butternut squash peeled, seeded, cut into 1/2' pieces
- 2 cups onions cut into 1/2' pieces
- 6 tbsp olive oil extra virgin, divided
- 1 tsp salt
- 1 tsp black pepper fresh cracked
- 5 cups water divided
- 3/4 cup peanuts dry roasted, salted, chopped, divided
- 1 cup red bell pepper stemmed, seeded, cut into 1/2' pieces
- 2 tbsp jalapeno stemmed, seeded, minced
- 2 tbsp ginger fresh, grated
- 3 cloves garlic minced
- 3/4 tsp cinnamon ground
- 3/4 tsp coriander ground
- 1/2 tsp cayenne pepper ground
- 14.5 oz tomatoes canned, diced
- 14 oz almond milk
- 1 cup white quinoa prewashed
- 1/4 cup cilantro fresh, minced
- Preheat the oven to 450 degrees while you line a baking sheet with aluminum foil.
- Toss together the squash, onions, 4 tbsp olive oil, salt, and pepper in a large bowl then lay in a single layer on the prepared aluminum foil.
- Roast vegetables, stirring occasionally, until tender, 45-50 minutes, rotating sheets halfway through roasting.
- Transfer a 1/2 cup of the roasted vegetables, 2 cups water, and 1/4 cup peanuts into a food processor; pulse until smooth, about 1 minute.
- Heat remaining olive oil in the Dutch oven over medium-high heat and sauté the bell pepper, and jalapeno until peppers begin to soften, about 5 minutes. Stir in the garlic, cinnamon, coriander, and cayenne.
- Mix in the tomatoes with their juices, almond milk, quinoa, and remaining water and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until quinoa is tender, about 15 minutes.
- Stir in the pureed vegetable mixture and remaining roasted vegetables and let heat through about 3 minutes. Serve sprinkled with cilantro and remaining 1/2 cup peanuts. Enjoy!