Slow Cooker Black Bean Butternut Chili

thefullhelping.com

lordjulien

subheading: FOR THE CHILI:

2 teaspoons OLIVE OIL

1 large white or yellow onion, diced

2 stalks celery, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 ½ tablespoons chipotle en adobo (about 1 pepper with juices, chopped)

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon smoked paprika

½ teaspoon cinnamon

¾ teaspoon salt, or to taste

Pinch cayenne pepper, to taste

3 cups low sodium vegetable broth or water

3 cups cooked black beans (2 14.5-ounce cans, drained and rinsed)

1 to 1 ¼ pounds peeled and cubed butternut squash (about 1 small squash)

1 ½ cups fire-roasted, diced tomatoes with their juices (1 14.5-ounce can)

1 cup DRY QUINOA

Optional toppings: Tofu sour cream below, chopped green or red onions, chopped parsley, chopped cilantro, avocado slices, guacamole, hot sauce

subheading: FOR THE TOFU SOUR CREAM:

8 ounces silken tofu

2 teaspoons OLIVE OIL

2 tablespoons lime juice

2 teaspoons rice vinegar or white wine vinegar

¾ teaspoon salt

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