So lately I’ve been looking to bring some balance back to my eating, and I turned to “Power Plates,” a 2018 cookbook by Gena Hamshaw with a plant-based protein, fat and carbs in every recipe. Since I’ve been slowly getting my cooking mojo back after losing it in the wake of our foster son’s departure, it also has helped that Hamshaw’s recipes are quick and simple.
The one I keep coming back to is this white chili, which combines beans with butternut squash, quinoa and two types of canned chiles — mild green ones and spicier chipotles. I love how the chiles contrast, how easily the dish comes together. The most time-consuming part of the prep is dealing with the butternut squash, but a sharp knife, a peeler and a little video tutorial from my colleague Aaron Hutcherson are all you need.
Once the chili’s on the table, I think you’ll agree: Comfort never tasted so good, nor felt so nourishing.
Want to save this recipe? Click the bookmark icon below the serving size at the top of this page, then go to My Reading List in your washingtonpost.com user profile.
Storage Notes: The chili can be refrigerated for up to 1 week or frozen for up to 6 months.
- 1 tablespoon extra-virgin olive oil
- 1 large white or yellow onion (12 ounces), chopped
- 3 garlic cloves, minced or finely grated
- 3 cups cooked or canned no-salt-added navy, Great Northern or cannellini beans (from 2 15-ounce cans), drained and rinsed
- 1 small zucchini (8 ounces), trimmed and cut into 3/4-inch cubes
- 1 1/2 pounds butternut squash, peeled, deseeded and cut into 3/4-inch cubes
- 2 (4-ounce) cans mild green chiles with their liquid
- 2 tablespoons chopped chipotles in adobo with their sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3/4 teaspoon fine sea salt or table salt, plus more to taste
- 3 cups homemade or low-sodium vegetable broth (see related recipe for Scrappy Vegetable Broth)
- 2/3 cup quinoa, rinsed
- 2 tablespoons fresh lime juice, plus more to taste
In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until it's tender and translucent, 5 to 7 minutes. Add the garlic and cook, stirring, until very fragrant, about 1 minute.
Stir in the beans, zucchini, squash, green chiles, chipotles in adobo, smoked paprika, cumin, chili powder and salt, followed by the broth and quinoa. Increase the heat to high, bring to a boil, then lower the heat until the mixture is simmering, cover, and cook until the squash is fork-tender and the quinoa is fully cooked, about 20 minutes.
Uncover and cook, stirring occasionally, until the chili is thickened, about 5 minutes. Stir in the lime juice, taste, and season with more salt and/or lime juice, if needed. Serve hot.
Per serving (1 2/3 cups)
Calories: 328; Total Fat: 4 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 597 mg; Carbohydrates: 60 g; Dietary Fiber: 12 g; Sugar: 7 g; Protein: 15 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Power Plates” by Gena Hamshaw (Ten Speed Press, 2018).
Tested by Joe Yonan; email questions to email@example.com.
Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.