Butternut squash chili

• Vegetarian

• Produce

  • 1 15 ounce can Black beans
  • 2 lbs Butternut squash
  • 1 Cilantro
  • 5 Garlic cloves
  • 1 15 ounce can Pinto beans
  • 1 28 ounce can Tomatoes
  • 1 Yellow bell pepper

• Canned Goods

  • 1 1/2 cups Vegetable broth

• Condiments

  • 2 Chipotles in adobo sauce

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 1/2 tsp Paprika
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

Found on savorytooth.com

Description

Directions

• 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.