Ingredients
Serves: 6 servings
Prep Time: 15 minutes
Total Time: 55 minutes
1 medium-size butternut squash, diced (approx. 5 cups)
1 tablespoon olive oil
1 yellow onion, diced (approx. 1 cup)
3 cloves garlic, minced (approx. 1 tablespoon)
1 red bell pepper, diced (approx. 3/4 cup)
1 poblano pepper, diced (approx. 1/2 cup)
1 small jicama, peeled and diced (approx. 1 cup)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon ground chipotle chili pepper
1/2 teaspoon dried savory (optional)
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1/4 teaspoon liquid smoke
2 tablespoons tomato paste
1 tablespoon Worcestershire*
3 cups vegetable broth
1 (14.5 ounce) can diced tomatoes with green chilies
1 (15 ounce) can red beans
1 cup corn kernels, fresh or frozen and defrosted (optional)
1 cup red quinoa, rinsed**
Suggested toppings:
fresh cilantro
sliced avocado
shredded monterey jack/cheddar cheese or shredded vegan cheese
Preparation
