Cook quinoa in 1 1/2 cups of water or broth. Cook for 15 minutes on medium heat. Remove from heat and let it sit covered for 5 minutes.
Meanwhile, sauté onion, garlic, and mushrooms in 2 tbsp broth until onions are translucent, approximately 5 minutes.
Add butternut squash, carrot, beans, tomatoes, chipotle powder, cacao powder, pepper and bring to a boil then simmer for 30 minutes until squash and carrots are soft. Adjust the spices to your taste.
Add the zucchini and simmer for an additional 5 minutes.
Serve chili over the quinoa and serve with fresh greens such as spinach.
