Vegan Butternut Squash Chili with Quinoa and Peanuts | America's Test Kitchen

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