Leftovers will keep in an airtight container in the fridge for up to five days, and can be frozen for up to 1 month.
To prepare on the stovetop, follow step 1 of the instructions, using a large soup pot instead of a sauté pan as your cooking vessel. Add the broth, black beans, squash, diced tomatoes and their juices, and quinoa to the pot. Bring the mixture to a boil, reduce to a simmer, and simmer for 35-40 minutes, or until the quinoa has cooked and all of the squash is very tender. Add some extra broth or water if the chili becomes too thick for your taste. Adjust seasonings and serve with toppings of choice.