Vegetarian

Moroccan Squash and Quinoa Chili is for Soup.

Moroccan Squash and Quinoa Chili takes 120 minutes to prepare.

Moroccan Squash and Quinoa Chili takes 40 minutes to cook.

Moroccan Squash and Quinoa Chili makes 8 servings.

The ingredients for Moroccan Squash and Quinoa Chili are:

*Extra Virgin Olive Oil, 2 tsp
*Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 large, 164 g), 1 serving finely chopped
Onions, raw, 1.5 cup, chopped
Carrots, raw, 1.5 cup, chopped
*Garlic (fresh, raw, 1 clove), 4 serving
Butternut Squash, 3 cup, cubes
Chili powder, 3 tbsp
*Cumin - Ground, McCormick (1 tbsp), 1 tbsp
*Coriander, ground, 3 tsp
Cinnamon, ground, 2 tsp
*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup
*Sun Maid Golden Raisins 1/4 Cup, 2 servings
Chickpeas (garbanzo beans), 4.5 cups
Crushed Tomatoes, can (28 oz)
Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, 3 servings

Here is how you make Moroccan Squash and Quinoa Chili:

Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user MATTBAMBASSADOR.

The nutritional information for Moroccan Squash and Quinoa Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 399.0

• Total Fat: 5.3 g
• Cholesterol: 0.0 mg
• Sodium: 643.2 mg
• Total Carbs: 79.2 g
• Dietary Fiber: 15.5 g
• Protein: 13.6 g

The dietary needs meet for Moroccan Squash and Quinoa Chili is Vegan