squash chili -

Butternut squash chili - This butternut squash chili is one of my favorite chili recipes! It’s easy and fast (cooks in 30 minutes on the stove), and it's a great way to incorporate fall favorites like butternut squash into your diet. This vegetarian / vegan dish is also healthy and includes quinoa, black and pinto beans, and peppers. - savorytooth.com

Ingredients

• 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

Instructions

1. Heat 2 tablespoons of vegetable broth in a 5-quart dutch oven over medium heat.
2. 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.
3. Add the bell pepper, cooking for about 5 minutes.