Butternut squash chili with quinoa and peanuts from Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between (page 109) by America's Test Kitchen Editors

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Notes about this recipe

  • TrishaCP on December 09, 2019

    We liked this quite a bit, although I missed the depth of flavor that using a stock (rather than water) would have provided. I think you could easily up the spices too for some more punch. I used a combination of butternut and kabocha squashes since that is what I had on hand. I made it ahead for eating today, and the quinoa had definitely thickened the chili overnight.

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