INGREDIENTS:

       1 Tbsp               olive oil

       1 medium          onion

       1 cup                 butternut squash, cubed

       30 oz                 pinto beans, canned

       1 3/4 cup           pumpkin, canned

       14.5 oz              diced tomatoes, canned

       2 cup                 vegetable broth

       1/2 cup             quinoa, uncooked

       1 Tbsp              chili powder

       3 tsp                 cumin, ground

       1 1/2 tsp           paprika

       1 tsp                 coriander

       2 tsp                 salt

       2 tsp                 black pepper, ground

       1 tsp                 maple syrup, pure

       1/2 tsp              lemon juice

     Toppings:

        1/4 cup            guacamole

        1/4 cup            sour cream, light

DIRECTIONS:

1. Heat the oil over medium heat in a large stock pan or dutch oven
2. Chop onion and squash (if not buying frozen) and add to the pan. Saute for 3-5 minutes until the onions are soft
3. Pour in beans, pumpkin, tomatoes, and broth and stir to combine
4. Add in quinoa and spices (through pepper) and bring to a boil
5. Once boiling, reduce heat to a simmer, cover, and let cook for 30-40 minutes until the squash is tender 
6. Stir in maple syrup and lemon juice, and adjust seasonings as needed.
7. Top with guacamole, sour cream, and/or fresh herbs if desired.