White Chili With Butternut Squash

Step 1

1 In a large pot over medium heat, heat the oil until shimmering

Step 2

2 Add the onion and cook, stirring occasionally, until it's tender and translucent, 5 to 7 minutes

Step 3

3 Add the garlic and cook, stirring, until very fragrant, about 1 minute

Step 4

4 Stir in the beans, zucchini, squash, green chiles, chipotles in adobo, smoked paprika, cumin, chili powder and salt, followed by the broth and quinoa

Step 5

5 Increase the heat to high, bring to a boil, then lower the heat until the mixture is simmering, cover, and cook until the squash is fork-tender and the quinoa is fully cooked, about 20 minutes

Step 6

6 Uncover and cook, stirring occasionally, until the chili is thickened, about 5 minutes

Step 7

7 Stir in the lime juice, taste, and season with more salt and/or lime juice, if needed

Step 8

8 Serve hot