Heat oil in a large cast-iron pot over medium-high heat. Once shimmering, add in the onions, bell pepper, garlic puree and tomatoes. Once the onions are translucent add the butternut squash.

Cook until quite tender, around 7-9 minutes. Add in the chili powder, ground cumin, salt and pepper. Stir for 1 minute or until fragrant.

Thoroughly rinse the quinoa. Remove the skillet from the heat and add the quinoa to the hot skillet, stirring constantly for 30 seconds.

Return to the heat and add in the water, the corn, red kidney beans.

Stir everything well and bring to a boil. Once it is boiling, reduce the heat to medium low and cover the pot.

Allow to simmer for 20-25 minutes or until most of the liquid is absorbed. The time will vary, depending on the heat of your stove. For best results, check it every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.

Once the liquid is mostly absorbed, remove from the heat. Season to taste with any additional salt/pepper as needed. I like to add a few tablespoons of lime juice here.

Add your favorite toppings to individual bowls. Serve with cheddar cheese, lime, sour cream.