2 pounds butternut squash, peeled and diced into 1/2-inch chunks (Note 1)
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 cloves garlic, minced
1.5 teaspoons paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
Heat 2 tablespoons vegetable broth in large pot (Note 2) over medium heat.
Add garlic, chipotles, and butternut squash to pot, cooking for about 10 minutes, stirring occasionally.
Add more vegetable broth if pot gets dry.
Add bell pepper, cooking for another 5 minutes.
Add black beans, pinto beans, diced tomatoes (including liquid in can), 1.5 cups vegetable broth, quinoa, and all spices (paprika, cinnamon, salt, pepper).
Bring to simmer.
Simmer uncovered for 10 minutes or until butternut squash is tender. Serve (Notes 3-4)
The listed weight refers to its raw, unprocessed state. Since squash sizes may vary, two pounds can be either 1 small butternut squash or half of a large butternut squash.
Use the scale at your grocery store to select a suitable squash.
Pot. Use a 5-quart or larger sturdy pot, such as a dutch oven.
Serve butternut squash chili in a bowl, garnished with cilantro.
Add toppings as desired, such as chopped avocado, tortilla chips, shredded cheese, or sliced scallions.
Serve with sides such as jalapeño cornbread.
Leftovers / Make Ahead
Leftovers or chili made ahead of time can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop until warmed through.
300 calories, 61.5 g carbs, 14 g protein