Heat the oil in the instant pot using the sauté function, then sauté the onion, celery, and carrots for about 5 minutes, until translucent.

Add the garlic and sauté another 1-2 minutes.

Add the cubed butternut squash and red pepper and stir to combine.

Add the spices, chipotle pepper, vegetable broth, crushed tomatoes, and quinoa.

Put the lid on the instant pot, set to manual / high pressure for 8 minutes.

When the cooking cycle is complete, quick release the pressure and remove the lid.

Stir in the beans, and let stand for 5-10 minutes to heat them through before serving.

Place a large heavy-bottomed pot (such as a Dutch oven) over medium-high heat.

Heat the olive oil for a minute, and then add the onions, celery, and carrots.

Sauté the vegetables for 3-5 minutes, until the onions are becoming translucent. Add the garlic, and sauté another 2-3 minutes.

Add the cubed butternut squash, and red peppers, and stir to combine. Continue to cook the vegetables for another 5 minutes, stirring frequently.

Add the diced chipotle pepper, cumin, chili powder, oregano, and smoked paprika. Stir to combine well.

Add the kidney beans, black beans, crushed tomatoes, quinoa, and vegetable broth. Stir.

Allow the chili to come to a boil, and then reduce the heat to medium-low, cover, and simmer for 30 minutes until the quinoa is cooked and the vegetables are tender.

Serve topped with diced avocado, green onion, cilantro, or other toppings of your choice.