One-Pot Pumpkin Quinoa Chili

Directions

1. 1
   Heat the oil over medium heat in a large stock pan or dutch oven.
2. 2
   Dice onion and squash (if not buying frozen) and add to pan.
3. 3
   Saute for 3 - 5 minutes until onions have softened.
4. 4
   Drain and rinse beans.
5. 5
   Pour in beans, pumpkin, tomatoes, and broth and stir to combine.
6. 6
   Add in quinoa and spices (through pepper) and bring to a boil.
7. 7
   Once boiling, reduce heat to a simmer, cover, and let cook for 30 - 40 minutes until the squash and quinoa are tender.
8. 8
   Stir in maple syrup and lemon juice, and adjust seasonings as needed. (If mixture is too thick, stir in a little more broth or water until desired consistency is reached).
9. 9
   Top with guacamole, sour cream, and/or fresh herbs if desired.