This hearty and smoky vegetarian chili is packed with protein from heart-healthy quinoa, black beans and kidney beans. You won't even miss the meat!

Ingredients:

10 Roma tomatoes, halved
1 tablespoon olive oil
1 small onion, diced
1 green bell pepper
1 red bell pepper
3 cloves garlic, minced
1/2 jalapeño pepper, finely chopped
1/2 butternut squash, seeded and diced into 1/2 inch cubes
2 chipotle peppers in adobe sauce, chopped
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon cinnamon
1 28 oz. can diced tomatoes
1 15 oz. can black beans, drained and rinsed
1 15 oz. can red kidney beans, drained and rinsed
1 cup frozen corn
1/2 cup dried quinoa
Salt and pepper to taste

Toppings (Optional):

Greek yogurt
Cilantro
Scallions
Sliced Avocados
Cheddar cheese

Directions:

1. Preheat oven to 450 degrees.
2. Cut Roma tomatoes in half and toss with olive oil, salt and pepper. Place on a baking sheet, cut-side down.
3. Roast in oven until blistered on top, about 10 to 15 minutes.
4. While the tomatoes are roasting, heat olive oil in large Dutch oven and add diced onion. Sweat the onions with a pinch of salt and pepper until translucent.
5. Add the diced green and red peppers. Add jalapeño and garlic and sauté until soft, about 5 minutes.
6. Add butternut squash, chipotle peppers and spices. Sauté for a few minutes longer.
7. When tomatoes are done roasting in the oven, remove and let cool.
8. Add the 28 oz. can diced tomatoes and 2 cans beans.
9. Add the corn.
10. Once Roma tomatoes have cooled, peel the skin off and roughly chop the tomatoes. Add Roma tomatoes to pot.
11. Bring ingredients to a boil then reduce to simmer for about 1 hour.
12. After about an hour, add the dried quinoa to the pot.
13. Cook on simmer for 20 – 30 minutes or until the quinoa has cooked and has absorbed most of the chili liquid.

Serve hot topped with Greek yogurt, cilantro, cheddar cheese, scallions or sliced avocados.