2 lbs of butternut squash peeled and diced into 1/2" chunks
28 ounces can diced tomatoes
15 ounces can black beans drained
15 ounces can pinto beans drained
1.5 cups vegetable broth - plus 2 tablespoons for sautéing
1 cup cooked quinoa
1 yellow bell peppers chopped
5 garlic cloves minced
1.5 teaspoons paprika
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
Cilantro (for garnish)

1. Heat 2 tablespoons of vegetable broth in a 5 quart pot or 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.
4. Add black beans, pinto beans, diced tomatoes ( including the liquid in the can), 1.5 cups vegetable broth, quinoa, and all of the spices (paprika, cinnamon, salt, pepper) Mix well. Bring to a simmer and let simmer for 10 minutes. Check that the butternut squash is cooked; if not, summer for longer. Serve in a bowl and garnish with cilantro. Add toppings as desired - avocado chunks, tortilla chips, and cheese are all good ideas.

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