Fall Harvest Chili
This chili absolutely screams “fall is here!” — it’s filled with in-season veggies, quinoa, + spices to fill you up + get you in the mood for apple orchards + apple picking. This was inspired by one of our favorite store-bought soups, Trader Joe’s Harvest Chili! Bonus = this recipe make enough for 4-5 meals!
- 1 Sweet Potato
- 1/2 Butternut Squash
- 1/2 Yellow Onion
- 1/2 Head of Cauliflower
- 2 tsp Minced Garlic
- 2 cans Diced Tomatoes [+ the sauce]
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Cayenne Pepper
- Salt + Pepper to taste
- 2 1/2 cups Vegetable Broth
- 1/3 cup Quinoa
- Optional: Avocado + Cilantro for garnish
#1] Peel + chop sweet potato + butternut quash into bite sized pieces. Then, dice the yellow onion + chop/break apart half of the head of cauliflower
#2] Add 1 tsp olive oil + yellow onion to a large pot. With the burner on low, cook the onion + garlic for about 1 minute before adding the sweet potato, butternut squash, + cauliflower. Cook for about 10 minutes [until onion is translucent]. *If vegetables are not reaching the bottom of the pot + they are piled too high, separate half of the veggies + cook in another pan. Re-add to the pot once they are done cooking.
#3] Once vegetables have cooked, add the vegetable broth, tomatoes, quinoa, + all spices — bring to a boil
#4] After it has reached a boil, put on low heat, cover with a lid, + let simmer for 20 minutes
#5] Let cool + enjoy!
— Sweet Potato + Pomegranate Quinoa Power Bowl
— Black Bean + Quinoa Stuffed Peppers
— Creamy Butternut Squash Pasta