Going gluten free has made dinners a lot more complicated by taking away my go-to quick dinners.

Slowly, I’m finding replacements that work. Last week I made an awesome chili, and last night I figured out a great quinoa dish, so I thought I would share the recipes!

Butternut Squash Chili
1 butternut squash, peeled and cubed
1 can black beans
1 can kidney beans
1 can tomato sauce
2 tsp garlic powder
1 tsp cinnamon
1 tsp cumin
1 tsp salt
1 tsp pepper
1/4 tsp chili powder
1/2 tsp mustard powder

Throw it all in the crockpot on high for 4-5 hours or until the squash is tender. SO EASY!

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Black Bean Quinoa

1 cup dry quinoa, made to package directions
1 can black beans
1 can precooked chicken
1 package Birds Eye Steamfresh mixed veggies, cooked and chopped
2 tsp garlic powder
2 tsp cumin
2 tsp Franks Red Hot sauce
2 tsp lemon juice

Once the quinoa was cooked, I just mixed it all together and it turned out INCREDIBLE. So yummy, and so easy!