Vegetarian Quinoa Chili



3/4 cup quinoa

1 1/4 cup water

1 can each- black, kidney and white beans, drained and rinsed
3 cans tomatoes, diced and fire roasted 
2 cups butternut squash (easiest to buy this pre peeled and diced)

2 bell peppers, diced

1 large yellow onion, diced

3 carrots, chopped

8 oz mushrooms (I love using oyster mushrooms for their “meaty” texture)

1 clove garlic, minced

3 tbsp chili powder

1 tbsp cumin
2 tsp oregano

1 tsp sea salt

1 tsp paprika


Place ingredients in the crockpot. Cook on low for 6 hours. OR Coat a large stockpot with1-2 tbs coconut oil-heat on medium. Add garlic, onion, carrot, squash, peppers and mushrooms in a large stockpot. Sauté for about 15 minutes, until vegetables are soft. Add quinoa, water, beans, canned tomatoes and spices. Simmer on low for 45 minutes, stirring every 10-15 minutes.