Incredibly delicious, 1-pot chili with butternut squash, fire-roasted tomatoes, quinoa, and two kinds of beans! Hearty, flavorful, and so easy to make!
Heat a large pot over medium heat. Once hot, add oil (or water), onion, and jalapeño pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
Add garlic and sauté (stirring occasionally) for 2-3 minutes more, or until onion, pepper, and garlic are softened and slightly browned.
Add butternut squash, 2/3 of the chili powder (2 Tbsp as original recipe is written), half the cumin (1 Tbsp as original recipe is written), smoked paprika and stir to coat. Cook for 3 minutes.
Add diced tomatoes, tomato paste, and vegetable broth and stir to combine. Bring to a low boil over medium-high heat.
Once boiling, add quinoa (see photo) and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cover and cook for 12-15 minutes, or until quinoa is mostly tender. As it's cooking you may need to add more vegetable broth or water if it's looking too dry and the quinoa isn't submerged (I didn't find that necessary).
Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), cover, and gently simmer for 15-20 minutes to meld the flavors together. Stir occasionally.
Add kale (optional), cover, and cook for 2-3 minutes more. Serve as is, or garnished with lime, chili cheese fritos (or tortilla chips), fresh jalapeño, cilantro, red onion, and/or avocado (all optional).
Store leftovers in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat on the stovetop or in the microwave until hot.
*Nutrition information is a rough estimate calculated with avocado oil and lesser amount of coconut sugar, and without optional ingredients or toppings.