Smoky Squash Chili with Quinoa, Pinto & Black Beans | Recipe Cart

Ingredients

• 1 tablespoon avocado oil
• 1 medium yellow onion, diced
• 3 cloves of 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 (about one 1-lb 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
• sea salt
• ground black pepper
• chopped cilantro, for garnish
• vegan sour cream, for serving