This recipe is adapted from Shari Goodman and Randi Parks
This recipe can easily be vegetarian or vegan
1 cup cooked quinoa
4 cups vegetable or chicken broth
1 28 ounce can crushed tomatoes
1 can black beans, rinsed
1 can kidney beans, rinsed
1 cup frozen corn
2 cups cubed butternut squash
1 1/2 T chili powder
1 T cumin
4 cloves minced garlic
1 t dried oregano
salt and pepper to taste
Place and mix all ingredients in crock pot.
Cook on high 4-6 hours or on low for 6-8 hours.
Can be cooked in oven in a dutch oven at 350 degrees for 2 hours.
Serve with tortilla chips, shredded cheese, cubed avocado and chopped cilantro on top if desired.
