Butternut Squash Chili

2 pounds butternut squash peeled and diced into 1/2-inch chunks

28 ounce can diced tomatoes

15 ounce can black beans drained

15 ounce can pinto beans drained

1.5 cups vegetable broth plus 2 tablespoons for sautéing

1 cup cooked quinoa

1 yellow bell pepper diced

2 chipotle peppers in adobo chopped

5 garlic cloves minced

1.5 teaspoons paprika

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon pepper

cilantro for garnish

Heat 2 tablespoons of vegetable broth in a 5-quart dutch oven over medium heat.

Add garlic, chipotles, and butternut squash to the pot, cooking for about 10 minutes, stirring occasionally. Add more vegetable broth if the pot gets dry.

Add the bell pepper, cooking for about 5 minutes.

Add black beans, pinto beans, diced tomatoes (including the liquid in the can), 1.5 cups vegetable broth, quinoa, and all of the spices (paprika, cinnamon, salt, pepper). Mix well. Bring to a simmer and let simmer for 10 minutes. Check that the butternut squash is cooked; if not, simmer for longer.

Serve in a bowl and garnish with cilantro. Add toppings as desired — avocado chunks, tortilla chips, and cheese are all good ideas.

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