Butternut Squash Chili with Peanuts

Author: Recipes_kw
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Diabetes: Low Sugars!
Hypertension: Low Sodium!
Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Main Course, Side Dishes
Cuisine American
Servings 6 Servings


  • Oven
  • Food Processor
  • Dutch Oven
  • Stove


  • 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 saut√© 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!

My Notes

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