Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • Sauté: 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.
  • Simmer: Add black beans, pinto beans, diced tomatoes (including liquid in can), 1.5 cups vegetable broth, quinoa, and all spices (paprika, cinnamon, salt, pepper). Stir well. Bring to simmer. Simmer uncovered for 10 minutes or until butternut squash is tender. Serve (Notes 3-4).