WHITE CHILI WITH BUTTERNUT SQUASH
Makes 6 servings 

1 tablespoon olive oil
1 large white or yellow onion, chopped
3 cloves garlic, minced
3 cups (540 g) cooked navy, Great Northern, or cannellini beans, or 2 (15-oz, or 425-g) cans, drained and rinsed
1 small zucchini, cut into 3⁄4-inch (2-cm) cubes
11⁄2 pounds (680 g) butternut squash, peeled, seeded, and cut into 3⁄4-inch (2-cm) cubes
2 (4-oz, or 113-g) cans mild green chiles with their liquid
2 tablespoons chopped chipotles in adobo with their sauce
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
3⁄4 teaspoon salt
2⁄3 cup (115 g) quinoa, rinsed
3 cups (710 ml) low-sodium vegetable broth
1 to 2 tablespoons freshly squeezed lime juice 

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.

Stir in the beans, zucchini, butternut squash, green chiles, chipotles in adobo, paprika, cumin, chili powder, salt, and quinoa, then pour in the broth. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for 20 minutes, until the butternut squash is fork-tender and the quinoa is fully cooked. Uncover and cook, stirring occasionally, for 5 minutes. Stir in the lime juice, then taste and adjust the seasonings if desired. Serve piping hot.