Butternut Squash Quinoa Chili (WFPBNO)

It's been a little chilly in Florida the past week and I had a butternut squash on the counter that was in dire need of being used before it went bad. I search the web for ideas of how to use the squash and make a big pot of chili. By combining several promising recipes this is what I ended up with. This is delicious and filling. Makes about 6 servings. 

• 1 medium sweet onion, diced
• 1 large jalapeno, seeds and membranes removed, minced
• 4 cloves garlic, minced (I buy minced garlic in a jar)
• 4 cups butternut squash, diced into bite-sized pieces
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons smoked paprika
• 2 cans fire-roasted tomatoes
• 4 teaspoons tomato paste
• 3 cups vegetable broth
• 1/4 cup quinoa, rinsed
• 1 can light red kidney beans, lightly drained
• 1 can black beans, lightly drained
• 1 tablespoon coconut sugar

Put 1/4 cup water in a Dutch oven and heat. Add onion and jalapeno; saute 3-4 minutes stirring often.

Add garlic and sauté for another 3 minutes, until onion and pepper are soft and golden.

Add the chili powder, cumin, smoked paprika and stir. Cook for another 2 minutes.

Add diced tomatoes, tomato paste and broth. Stir and bring to a low boil over medium-high heat.

When boiling add the quinoa and reduce heat to medium-low. You want some bubbles but not boiling. Cover and cook 13-15 minutes, stirring frequently to keep the quinoa from sticking.

Add squash, both beans, black pepper, coconut sugar and stir well.  Simmer on a medium low heat, covered until squash is done. About 20 minutes. Stir occasionally.

Taste and adjust seasoning as needed. Garnish with avocado and some Frank's hot sauce. 

Enjoy!!