• prep: 25 min
• cook: 1 hr
• total: 1 hr 25 min

servings:

This vegetarian chili is so rich and delicious you won't miss the meat. The only thing you need now is a hunk of cornbread for dipping.

• 1 Pound Dried Pinto Beans*
• 1 Dried Ancho Chile Pepper
• 1 Dried Chipotle Chile Pepper
• 2 Dried Guajillo Chile Peppers
• 2 Tablespoons Olive Oil
• 1 Medium Red Onion (diced)
• 3 Cloves Garlic (minced)
• 1 Acorn Squash (peeled, seeded and diced)
• 2 Teaspoons Kosher Salt
• 2 Teaspoons Hot Paprika (could use smoked or sweet)
• 2 Teaspoons Ground Coriander
• 1½ Teaspoons Ground Cumin
• ¼ Teaspoon Freshly Ground Black Pepper
• 1 28 Ounce Can Fire Roasted Diced Tomatoes
• 8 Ounces of Quinoa (uncooked)
• 4 Cups Vegetable Stock

Click Here For Step-By-Step Instructions