Butternut Squash Chili with Peanuts

Author: Recipes_kw
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Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Main Course, Side Dishes
Cuisine American
Servings 8 Servings
Calories 291.31 kcal

Equipment

  • Oven
  • Food Processor
  • Dutch Oven
  • Stove

Ingredients
  

  • 9 cups butternut squash peeled, seeded, cut into 1/2' pieces
  • 2 cups onions cut into 1/2' pieces
  • 1 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

Instructions
 

  • Preheat the oven to 450 degrees while you line a baking sheet with aluminum foil.
  • Toss together the squash, onions, 1/2 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!

My Notes

Nutrition with Essential Amino Acids

Nutrition Facts
Butternut Squash Chili with Peanuts
Amount Per Serving (1 Serving)
Calories 291.31 Calories from Fat 96
% Daily Value*
Fat 10.69g16%
Saturated Fat 1.38g9%
Sodium 437.24mg19%
Potassium 1074.72mg31%
Carbohydrates 49.53g17%
Fiber 8.18g34%
Sugar 9.37g10%
Protein 9.91g20%
Vitamin A 2419.79IU48%
Vitamin B1 0.32mg21%
Vitamin B2 0.11mg6%
Vitamin B3 4.75mg24%
Vitamin B5 1.28mg13%
Vitamin B6 0.65mg33%
Vitamin C 67.02mg81%
Vitamin D 0.56µg4%
Vitamin E 8.88mg59%
Vitamin K 7.6µg7%
Calcium 224.66mg22%
Copper 0.52mg26%
Folate 101.64µg25%
Iron 3.96mg22%
Manganese 1.28mg64%
Magnesium 139.54mg35%
Phosphorus 227.31mg23%
Selenium 4.33µg6%
Zinc 1.64mg11%
Ess-Methionine 135.97mg
Ess-Tryptophan 100.81mg
Ess-Threonine 285.85mg
Ess-Phenylalanine 406.69mg
Ess-Arginine 768.67mg
Ess-Lysine 384.33mg
Ess-Leucine 534.01mg
Ess-Isoleucine 316.5mg
Ess-Histidine 221.41mg
Ess-Valine 369.07mg
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.

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