Southwestern Quinoa Stew with Squash, Black Beans, and Corn

A coworker brought in this soup one day and I had to get the recipe, it was so delicious!
This is from the cookbook "Whole Grains for Busy People" by Lorna Sass.  This version includes some small changes I made.

I only had 1/2 cup of quinoa, so I pretty much halved the recipe and it was almost too spicy for me because I used the whole can of chipotle in adobo without reading that she calls for 1 tablespoon!!  .Haha.  It is still really good, I just have to mix in a  little sour cream to cool it down.  It's fine for Chris, though!

Ingredients:
olive or vegetable oil
1/2 minced onion
2 small or 1 large clove garlic, minced
1 quart chicken or vegetable broth
1 cup quinoa (found in the health food aisle)
1 tbsp chipotle in adobo (Goya)
1 bag (10 oz) frozen diced butternut squash (recipe called for mashed winter squash but we preferred diced)
1 can drained & rinsed baked beans
1 can corn or 1 bag frozen corn
1/2 cup diced bell pepper
dried cilantro to taste (fresh would be better, but I didn't have any)

In large pot, heat a bit of oil.  Stir in onion and garlic and cook for a few seconds.

Add broth and ~2 cups of water.  Bring to a boil uncovered and add the quinoa.  Simmer for ~10 minutes.

Stir in the chipotle in adobo (this is where I added the whole can instead of 1 tbsp!!)  The recipe said to mash the chipotles, but I left them whole for cooking and removed them when we were ready to eat the soup (too scared to eat them!).  Add the squash.  Simmer for 3-4 minutes.

Stir in the beans and reduce heat to medium.

Continue cooking until there is no solid white dot of starch at the center of the quinoa.

Stir in the corn, pepper, cilantro, and salt and pepper to taste.

Simmer a few more minutes, and serve.