Tag Archives: gluten free

Chipotle Butternut Squash Chili

This delicious chili recipe has a hint of cinnamon for a slightly sweet flavor. Or, you can add in more chipotle peppers if you prefer more heat.

Olive oil
1 medium red onion, chopped
2 bell peppers, chopped
1 ½ lb butternut squash, chopped in ½ inch cubes
4 cloves garlic, minced
1 Tbsp chili powderdsc02783
1 Tbsp chopped chipotle pepper in adobo sauce (or more or less, depending on preferred heat and taste)
1 tsp cumin
¼ tsp cinnamon
1 bay leaf
2x 15oz black beans, rinsed
1x 14oz can diced tomatoes, including liquiddsc02787
1x 14oz can broth
Salt to taste
Toppings as desired (i.e., avocado, cheese, etc.)


Warm the oil in a large stock pot over medium heat. Add in onion, bell peppers, and butternut squash. Cook, stirring occasionally until onions start to turn translucent.dsc02791

Turn heat down to medium-low and add in garlic, chili powder, chipotle peppers, cumin and cinnamon. Cook until fragrant.

Add in bay leaf, black beans, tomatoes (with juices) and broth. Stir to combine.

Simmer for about 45 minutes to one hour. Taste it half through and add more chipotle peppers for more heat.

Chili is done when butternut squash is tender and liquid has reduced. Add salt to taste, and don’t forget to remove the bay leaf.




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Cheesy Enchilada Quinoa in a Slow Cooker

Three sources of protein (black beans, quinoa, and ground turkey) smothered in cheese and enchilada sauce – what’s not to love?!

1 lb ground turkey*
1 ½ C uncooked quinoa
1 can black beans
1 C frozen corn
1 can diced tomatoes & chilies
½ C salsa
2 cloves garlic, mincedDSC02278
½ C onion
½ C sweet bell peppers
1 C water
1 can (19 oz) enchilada sauce
1 Tbsp chili powder
1 tsp cumin
2 C cheese
*leave the turkey out for a vegetarian optionDSC02281


Cook the ground turkey until browned through. Drain the grease and place in slow cooker.

Add in uncooked quinoa, drained and rinsed black beans, frozen corn, tomatoes & chilies (undrained), salsa, and minced garlic.

Dice the onion and bell pepper and add to slow cooker. Jalapenos are a good option here, too!

Add in water, enchilada sauce, chili powder and cumin.DSC02284

Stir everything together. Cover and cook on high for 2-3 hours (depending on your crock pot!) or until all the liquid is absorbed.

Once the mixture is done cooking, stir it again. Add in cheese and other desired toppings (like lime juice!).

Serve as is, or wrap in tortillas and smother with more cheese and sauce for a traditional enchilada. I recommend putting it on a bed of arugula and topping it off with fresh avocado!



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