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Butternut Squash Chili with Quinoa and Peanuts
Ingredients
  • 3 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (9 cups)
  • 2 onions, cut into ½-inch pieces
  • 6 tablespoons vegetable oil
  • Salt and freshly ground black pepper
  • 5 cups water, plus extra as needed
  • ¾ cup dry-roasted salted peanuts, chopped
  • 1 large red bell pepper, stemmed, seeded, and cut into ½-inch pieces
  • 1 jalapeño chile, stemmed, seeded, and minced
  • 2 tablespoons grated fresh ginger
  • 3 garlic cloves, minced
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground coriander
  • ½ teaspoon cayenne pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (14-ounce) can coconut milk
  • 1 cup prewashed white quinoa
  • ¼ cup minced fresh cilantro or parsley
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