Slow Cooker Black Bean, Butternut Squash & Quinoa Chili

INGREDIENTS

3 cups

Black beans, cooked

lbs Butternut squash

stalks Celery

1 tsp

Coriander

3 cloves

Garlic

14 or 15-ounce can Tomatoes, fire-roasted

White or yellow onion, large

8 oz

Silken tofu

1 1/2 tbsp

Chipotle en adobo

2 tbsp

Tomato paste

2 tbsp

Lime juice

1 cup

Quinoa, dry

1 pinch

Cayenne pepper

2 tsp

Chili powder

1/2 tsp

Cinnamon

1/2 tsp

Paprika, smoked

1 1/2 tsp

Salt

4 tsp

Olive oil

2 tsp

Rice vinegar or white wine vinegar

1 tsp

Cumin

3 cups

Vegetable broth or water, low sodium