Spiced Butternut & Quinoa Chili

1. Preheat Oven and Roast Vegetables

Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 450 degrees. Toss the butternut squash and onions with ¼ cup of vegetable oil, 1 teaspoon of salt, and ½ teaspoon of black pepper, then spread them evenly on two rimmed baking sheets. Roast in the oven for 45-50 minutes until tender and slightly browned.

2. Prepare Puree

While the vegetables are roasting, take ½ cup of the roasted vegetables, 2 cups of water, and ¼ cup of the chopped peanuts and process in a food processor for about a minute to create a smooth mixture.

3. Cook Aromatic Mix

Heat the remaining 2 tablespoons of vegetable oil in a Dutch oven over medium heat. Add the red bell pepper, jalapeño, and 2 teaspoons of salt, cooking for about 5 minutes until the peppers begin to soften. Stir in the minced garlic, grated fresh ginger, ground cinnamon, ground coriander, cayenne pepper, and ¾ teaspoon of black pepper. Cook for about 30 seconds until fragrant.

4. Simmer with Quinoa

Stir in the remaining 3 cups of water, the diced tomatoes with their juice, coconut milk, and quinoa. Bring the mixture to a simmer and cook for about 15 minutes, stirring occasionally, until the quinoa is tender.

5. Combine and Heat Through

Stir in the pureed vegetable mixture and the remaining roasted vegetables. Continue cooking for about 3 more minutes to heat through. Adjust the chili's consistency with additional hot water if needed, and season with salt and pepper to taste.

6. Serve and Garnish

Serve the chili garnished with the minced fresh cilantro and the remaining ½ cup of chopped peanuts for a delightful crunch and burst of fresh flavor.