Name: Butternut Squash Quinoa Chili
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 sweet onion (diced); 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 garlic cloves (minced); 2 cups cubed butternut squash; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 3 to 4 cups vegetable stock (plus more if needed); 1 14 ounce can fire-roasted diced tomatoes; 1 to 2 14 ounce cans pinto beans, drained and rinsed; 1 cup cooked quinoa; for topping:; fresh cilantro; plain greek yogurt; chives/scallions; tortilla chips!