Butternut Squash and Quinoa Chili

Ingredients (for 2 Servings): 

1 ¼ cups vegetable broth 

⅔ cup peeled and diced butternut squash 

¼ cup sliced scallions 

1/2 medium green or red bell pepper, diced 

½ jalapeño, seeds and ribs removed, finely diced 

1 cup (8 ounces) canned diced tomatoes 

1 large carrot, diced 

½ medium zucchini, diced 

1 ½ teaspoons smoked paprika 

1 teaspoon ground cumin 

Salt and freshly ground black pepper to taste

1 cup cooked quinoa 

Step-by-step instructions: 

1. Heat 1 tablespoon of broth in a large saucepan over medium heat. Add the butternut squash and cook, stirring often and adding more broth as needed to prevent the squash from sticking, until just softened, stirring often, 5 to 8 minutes.  

2. Add the scallions, bell peppers, and jalapeño and cook, stirring occasionally, for an additional 5 minutes. Add another tablespoon of the broth to prevent sticking, if necessary.  

3. Add the diced tomatoes, carrot, zucchini, paprika, cumin, and remaining broth. Bring the mixture to a boil, then cover and reduce the heat to low and simmer for 15 minutes, until the vegetables are soft. Taste and adjust the seasonings as needed, adding salt and pepper to taste. 

4. Add the cooked quinoa and allow to cook for about 5 more minutes.

5. To serve top with fresh herbs, like parsley.