Smoky Squash Chili
Ingredients
The base
-
1
tablespoon
avocado oil
-
1
medium
yellow onion, diced
-
3
cloves
garlic, minced
-
1 ½
teaspoons
ground cumin
-
1
teaspoon
chili powder
-
1
teaspoon
ground coriander
-
1
tablespoon
unsweetened cocoa powder
-
2
cups
small-diced butternut/honey nut squash
-
¼
cup
quinoa
-
3
tablespoons
adobo sauce
-
1
cup
vegetable stock
-
1
28-oz can
crushed fire-roasted tomatoes
-
1 ½
cups
cooked pinto beans, drained and rinsed
-
1 ½
cups
cooked black beans, drained and rinsed
-
1
large
poblano pepper, cut into 1-inch pieces
-
to taste
sea salt and ground black pepper
For garnish
-
to taste
chopped cilantro
-
for serving
vegan sour cream
Instructions
- Heat the oil in a heavy soup pot over medium heat.
- Sauté the onions until translucent and softened, about 4-5 minutes.
- Add garlic, cumin, chili powder, coriander, and cocoa, stirring until fragrant.
- Add the squash, quinoa, salt, and pepper, stirring to coat.
- Once the mixture starts to dry, add adobo sauce and vegetable stock, scraping the pot.
- Stir in crushed tomatoes, pinto beans, black beans, poblano pepper, and more salt and pepper.
- Bring to a boil, then lower heat to a simmer and cover the pot.
- Simmer until the squash is soft, about 25-28 minutes.
- Adjust seasoning if necessary and serve hot with cilantro on top.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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