Butternut Squash Chili

Ingredients:

1 small white onion, diced

1 jalapeno, minced

salt and pepper

4 cloves of garlic

4 cups diced butternut squash

3 Tbsp chili powder

2 Tbsp cumin

2 tsp smoked paprika

2 15 oz cans fire roasted diced tomatoes

1/4 cup tomato paste

3 cups veggie broth

1/4 cup uncooked quinoa

1 15 oz can kidney beans

1 15 oz can black beans

1-2 Tbsp coconut sugar

1 small chipotle pepper in adobe sauce

1 cup kale (chopped)

Serve with avocados, cilantro & parsley

Method:

Add everything on the list one at a time to a large pot over medium heat until boiling, reduce heat and simmer for an hour.  Serve hot!