Pumpkin Quinoa Chili?! Yep, that's a thing.

One-Pot Pumpkin Quinoa Chili

Serves: 4 servings
Prep Time: 10 m
Cook Time: 50 m

Ingredients
1 tablespoon – olive oil
1 medium – onion
1 cup, cubes – butternut squash
30 ounce – pinto beans, canned
1 3/4 cup – pumpkin, canned
14.5 ounce – diced tomatoes, canned
2 cup – vegetable broth
1/2 cup – quinoa, uncooked
1 tablespoon – chili powder
1 tablespoon – cumin, ground
1 1/2 teaspoon – paprika
1 teaspoon – coriander
2 teaspoon – salt
2 teaspoon – black pepper, ground
1 teaspoon – maple syrup, pure
1/2 teaspoon – lemon juice
TOPPINGS:
1/4 cup – guacamole
1/4 cup – sour cream

Directions
Heat the oil over medium heat in a large stock pan or dutch oven.
Dice onion and squash (if not buying frozen) and add to pan. Saute for 3 - 5 minutes until onions have softened.
Drain and rinse beans.
Pour in beans, pumpkin, tomatoes, and broth and stir to combine.
Add in quinoa and spices (through pepper) and bring to a boil.
Once boiling, reduce heat to a simmer, cover, and let cook for 30 - 40 minutes until the squash and quinoa are tender.
Stir in maple syrup and lemon juice, and adjust seasonings as needed. (If mixture is too thick, stir in a little more broth or water until desired consistency is reached).
Top with guacamole, sour cream, and/or fresh herbs if desired.
1/2 pound fresh butternut squash should yield about 1 cup, cubed.
Nutrition Facts
NUTRITION PER SERVING% DAILY VALUE
Calories: 424 21%
Fat: 11 g 17%
Carb: 69 g 23%
Fiber: 17 g 68%
Protein: 16 g 32%
Sugar: 9 g

Credit: Alyssa Rimmer, https://www.superhealthykids.com/one-pot-pumpkin-quinoa-chili/#recipe-container