When it comes to comfort food, chili is at the top of my list. Hot, hearty, and full of spice, I’ve always loved this classic stew, and I love the leftovers even more. I’ve been hard-pressed to find a meat-free chili that satisfies my cravings . . . until I came up with this combination.
Butternut squash, kidney beans, and quinoa lay the base for this hearty vegetarian recipe that offers more than 20 grams of protein and 60 percent of your daily recommended fiber in one spicy bowl. The best part? It doesn’t have to cook all day. In just one hour, dinner will be ready on the table, and it’s absolutely delicious.
I garnished my soup with a dollop of Greek yogurt and scallions, but any traditional chili toppings will work.