Vegan Butternut Squash & Black Bean Chili

• 1 small butternut squash, peeled and diced (2 pounds or less)
• 1 medium red onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 4 cloves garlic, diced
• 2 tablespoons olive oil
• 1/2 cup quinoa, uncooked
• 1 (14 oz) can diced tomatoes, including liquid
• 1 (14 oz) can black beans, drained and rinsed
• 2 1/2 cups vegetable broth, low sodium if possible
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/4 teaspoon cacao, or cocoa powder
• 1/4 teaspoon cinnamon
• 1 avocado, diced (to garnish)
• 1 bunch fresh cilantro, roughly chopped (to garnish)
• Pinch sea salt & pepper, to taste

1. In a large dutch oven or sauce pot, heat 2 T olive oil over medium heat. Add in butternut squash, onion, bell pepper, jalapeno, and garlic and saute for 10 minutes, stirring every now and then, until onions appear translucent.
2. Lower the heat to medium-low and add in the spices, uncooked quinoa, tomatoes, black beans, vegetable broth, and freshly ground sea salt and pepper to taste. Cover chili and let bubble away on medium-low heat for about an hour, stirring occasionally.
3. When chili is done, serve in individual bowls and top with diced avocado and a sprinkle of fresh cilantro if desired. Feel free to drizzle with hot sauce (Sriracha is amazing) if you want a spicier chili. Enjoy!

butternut squash, red onion, red bell pepper, pepper, garlic, olive oil, quinoa, tomatoes, black beans, vegetable broth, chili powder, cumin, cacao, cinnamon, avocado, fresh cilantro, salt

Taken from food52.com/recipes/38417-vegan-butternut-squash-black-bean-chili (may not work)