White Chile with Butternut Squash




  • 1 tablespoon olive oil

  • 1 large white or yellow onion, chopped

  • 3 cloves garlic, minced

  • 2 cans cannellini beans, drained and rinsed

  • 1 small zuccini, cut into 3/4 inch cubes

  • 1.5 pounds butternut squash, peeled, seeded, and cut into 3/4 inch cubes

  • 2 cans mild green chiles with their liquid

  • 2 tablespoons chopped chipotles in adobo with their sauce

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 3/4 teaspoon salt

  • 2/3 cup quinoa, rinsed

  • 3 cups low-sodium vegetable broth

  • 1-2 teaspoons freshly squeezed lime juice

Cooking Instructions

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for 5-7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.

Stir in the beans, zucchini, butternut squash, green chiles, chipotles in adobo, paprika, cumin, chili powder, salt, and quinoa, then pour in the broth. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for 20 minutes, until the butternut squash is fork-tender and the quinoa is fully cooked. Uncover and cook, stirring occasionally, for 5 minutes. Stir in the lime juice, then taste and adjust the seasonings if desired. Serve piping hot.