Butternut Squash Chili

• 1 TBS water for sautéing
• 1 small shallot, diced (optional)
• 2 carrots, peeled and diced
• 1 red bell pepper, diced
• 3 cups diced butternut squash
• 1 garlic clove, minced (optional)
• ½ - 1 jalapeño, diced (optional)
• 2 teaspoons tamari soy sauce
• 1 tsp dried or 1 TBS fresh oregano
• 1 tsp ground cumin
• 2 TBS chili powder
• 1 14.5oz can diced tomatoes
• 1 15 oz. can organic garbanzo beans, well rinsed and drained
• 2 cups water plus 1 vegetable bouillon cube
• ½ cup uncooked quinoa, rinsed
• ½ tsp sea salt
• Optional toppings: cilantro, avocado

1. In a large soup pot, heat the 1 TBS water over medium heat and add shallot, carrots and pepper dice.  Sauté for 4-5 minutes, stirring often.
2. Add butternut squash and stir for 1 minute.
3. Add garlic, jalapeño, soy sauce, cumin, oregano and chili powder. Stir to combine for 1 minute.
4. Add diced tomatoes with juices, beans, water and bouillon.  Stir until all ingredients are well combined, raise heat and bring to a boil.
5. Add quinoa and stir again.  Reduce heat to simmer, cover and cook for 15 minutes until squash is fully cooked.
6. Add salt and stir to combine
7. Using a potato masher, mash squash in pot to bring chili to desired consistency.
8. Serve in large bowls and top with cilantro or avocado slices as desired.  A nice chunk of cornbread and an arugula side salad complete the meal nicely.