Vegan Butternut Squash Chili with Quinoa and Peanuts

Ingredients

• 3 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (9 cups)
• 2 onions, cut into ½-inch pieces
• 6 tablespoons vegetable oil
• Salt and pepper
• 5 cups water, plus extra as needed
• ¾ cup salted dry-roasted peanuts, chopped
• 1 large red bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 1 jalapeño chile, stemmed, seeded, and minced
• 2 tablespoons grated fresh ginger
• 3 garlic cloves, minced
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 1 (14.5-ounce) can diced tomatoes
• 1 (14-ounce) can coconut milk
• 1 cup prewashed white quinoa
• ¼ cup minced fresh cilantro or parsley

Instructions

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Toss squash, onions, ¼ cup oil, 1 teaspoon salt, and ½ teaspoon pepper together in bowl. Spread vegetables in even layer over 2 rimmed baking sheets. Roast vegetables, stirring occasionally, until tender, 45 to 50 minutes, switching and rotating sheets halfway through roasting.
2. Process ½ cup roasted vegetables, 2 cups water, and ¼ cup peanuts in food processor until smooth, about 1 minute.
3. Heat remaining 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add bell pepper, jalapeño, and 2 teaspoons salt and cook until peppers start to soften, about 5 minutes. Stir in ginger, garlic, cinnamon, coriander, cayenne, and ¾ teaspoon pepper and cook until fragrant, about 30 seconds.
4. Stir in tomatoes and their juice, coconut milk, quinoa, and remaining 3 cups water and bring to boil. Reduce heat to low and simmer, stirring occasionally, until quinoa is tender, about 15 minutes.
5. Stir in pureed vegetable mixture and remaining roasted vegetables and let heat through, about 3 minutes. Season with salt and pepper to taste. Adjust consistency with additional hot water as needed. Serve, sprinkling individual bowls with cilantro and remaining ½ cup peanuts.