White Chili With Butternut Squash

1 week ago 6

Democracy Dies successful Darkness

3.9 (16)

This look adds smoky flavors to the emblematic operation of achromatic beans and greenish chiles, positive squash for heft and quinoa for protein.

The chili tin beryllium refrigerated for up to 1 week oregon frozen for up to 6 months.

Adapted from “Power Plates” by Gena Hamshaw (Ten Speed Press, 2018).

Ingredients

1 tablespoonful extra-virgin olive oil
1 ample achromatic oregon yellowish bulb (12 ounces), chopped
3 ail cloves, minced oregon finely grated
3 cups cooked oregon canned no-salt-added navy, Great Northern oregon cannellini beans (from 2 15-ounce cans), drained and rinsed
1 tiny zucchini (8 ounces), trimmed and chopped into 3/4-inch cubes
1 1/2 pounds butternut squash, peeled, deseeded and chopped into 3/4-inch cubes
2 (4-ounce) cans mild greenish chiles with their liquid
2 tablespoons chopped chipotles successful adobo with their sauce
1 spoon smoked paprika
1 spoon crushed cumin
1 spoon chili powder
3/4 spoon good oversea brackish oregon array salt, positive much to taste
3 cups homemade oregon low-sodium rootlike broth (see related recipe)
2/3 cupful quinoa, rinsed
2 tablespoons caller lime juice, positive much to taste

Nutritional Facts

Per serving (1 2/3 cups)

Calories
328
Fat
4 g
Saturated Fat
1 g
Carbohydrates
60 g
Sodium
597 mg
Protein
15 g
Fiber
12 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Power Plates” by Gena Hamshaw (Ten Speed Press, 2018).

Tested by Joe Yonan.

Published October 16, 2021

Updated March 17, 2026