Protein Packed Vegan Butternut Squash Chili

In a crockpot, combine the 3 cups peeled and chopped butternut squash, 1/2 a medium diced red onion, 1 diced red bell pepper, 4 diced garlic cloves, 2 15 oz cans of drained black beans, 1 28 oz can fire roasted tomatoes, 3-4 cups vegetable broth (start with 3, add more for desired thickness), 2 tablespoons tomato paste, 1/2 cup uncooked quinoa, 1 tbsp chili powder, 2 tsp paprika, 2 tsp cumin, 1 tsp coriander, 1 tsp garlic powder, a dash of cayenne pepper, and some salt and pepper. Cook on low for 8 hours or high for 4 hours. Top with desired toppings like Greek yogurt, chives, jalapeños, raw diced red onion, cheddar cheese, and avocado.