White Bean and Butternut Squash Chilli

Fall is here and that means it’s time for heartier meals. I love chili in the fall as I can make it in the crockpot and eat it all week long. My vegan white bean and butternut squash chili is perfect for this time of year!

• 1 large onion, finely chopped
• 5-6 cloves garlic, minced
• 1 whole butternut squash, peeled, seeded, and chopped into 1/2 inch cubes
• 2 14 ounce cans white beans
• 28 ounce can crushed fire roasted tomatoes
• 4 cups vegetable broth
• 1 cup dry quinoa
• 10 ounces frozen corn, or fresh
• 1 tablespoon cumin
• 1 teaspoon oregano
• 2 tablespoons chili powder
• 1/2 tablespoon paprika
• 1 tablespoon fresh lime juice
• ½ cup chopped cilantro
• Salt and pepper to taste
• White pepper, to taste

Add all ingredients into crockpot, mix well and cook on high for 4 hours. Serve with chips and enjoy!