2 teaspoons olive oil
1 large white or yellow onion, diced
2 stalks celery, diced
3 cloves garlic, diced
2 tablespoons tomato paste
1½ tablespoons chipotle en adobo (about 1 pepper and juices), finely chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon smoked paprika
½ teaspoon cinnamon
¾ teaspoon salt (or to taste)
Pinch cayenne pepper (to taste)
3 cups low sodium vegetable broth or water
3 cups cooked black beans (or 2 cans, drained and rinsed)
1 – 1¼ pounds peeled, cubed butternut squash (about 1 small squash)
1 14 or 15-ounce can fire-roasted, diced tomatoes (don’t drain)
1 cup dry quinoa, rinsed under running water in a fine sieve for about a minute.
For the most flavorful chili results, heat the olive oil in a large sauté pan over medium heat. Add the onions and celery and a pinch of salt, to get the onions sweating. Sauté for about 5 minutes, or until the onions are soft and clear. Add the garlic and cook for about 1 minute, stirring frequently. Add ¼ cup water, the tomato paste, the chipotle en adobo, the chili powder, cumin, coriander, smoked paprika, cinnamon, salt, and cayenne. Allow it to cook for one more minute, stirring to incorporate all of the ingredients.
Add the broth, black beans, squash, diced tomatoes and their juices, and quinoa to your slow cooker. Add the cooked onion, garlic, and spice mixture. Stir everything to combine well. Cook on low heat for 6 hours. Before serving, give the chili a good stir and add some additional vegetable broth if you’d like it to be less thick. Taste, adjust seasonings, and serve with toppings of choice.
Alternately, you can simply add all of the ingredients to the slow cooker and cook for 6 hours on low.