Heat a large pot over medium heat. Once hot, add avocado oil, chopped onion, bell pepper, and jalapeno. Season with a generous pinch of sea salt and black pepper and stir. Saute for 5 minutes stirring frequently.
Add garlic, and saute for 2 more minutes, or until onion, peppers, and garlic are softened.
Add butternut squash, chili powder, cumin, and stir to coat cooking for 4-5 minutes.
Add diced tomatoes and vegetable broth, stirring to combine. Bring to a boil over medium heat.
Once boiling add quinoa and reduce heat to a low simmer (you want gentle bubbles not an aggressive boil.) Cover and cook for 15 minutes.
Add beans, stir well and bring to a simmer over medium low heat and gently simmer for 15-20 minutes.
Taste and adjust seasoning, adding more chili powder or cumin for depth of flavor, more salt for saltiness, or black pepper for additional heat.
Serve with diced avocado, sliced scallions, and diced jalapeno.
Store leftovers in the refrigerator in a sealed container for 5-6 days, or in the freezer for up to 6 weeks. Reheat in a small pot on the stove or in a bowl in the microwave until hot.
NOTES:*Nutrition information is a rough estimate calculated without toppings or optional ingredients and based on 6 servings*To Reheat: Reheat in a small pot on the stove or in a bowl in the microwave until hot.To Store:Store leftovers in the refrigerator in a sealed container for 5-6 days. To Freeze:Freeze in an airtight container in the freezer for up to 6 weeks. When reheating after defrosted you may need to add a bit more liquid (i.e. vegetable stock).