1-Pot Butternut Squash Quinoa Chili

avocado or coconut oil ((sub water if avoiding oil))

small white or yellow onion ((diced))

jalapeño ((minced // remove seeds for less heat))

each sea salt and black pepper ((DIVIDED // plus more to taste))

garlic

diced butternut squash

chili powder ((DIVIDED))

ground cumin ((DIVIDED))

smoked paprika

15- ounce cans fire-roasted (or regular) diced tomatoes (if unsalted, add more sea salt to taste)

tomato paste

vegetable broth ((sub up to half with water for lower sodium // plus more as needed))

quinoa, rinsed

15- ounce can kidney beans (slightly drained)

15- ounce can black beans (slightly drained)

coconut sugar (or maple syrup)

small chipotle pepper in adobo sauce (for heat) ( (optional))

chopped kale (or other sturdy green) ( (optional))

DIY Chili "Cheese” Fritos

Rice or quinoa

Fresh chopped cilantro or parsley

Avocado