Smoky Squash Chili with Quinoa, Pinto & Black Beans

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

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 and ground black pepper, to taste

chopped cilantro, for garnish

vegan sour cream, for serving

subheading: Notes:

Sweet potatoes would be great in place of the squash and would take about the same amount of time to cook.

If you can’t find poblano peppers, go for a bell pepper in whatever colour you like.

If you’re opening a can of chipotles to get the adobo sauce and you enjoy some extra spice, chop one of the actual chipotles up and add them to the chili along with the adobo sauce.

I served the chili with Love & Lemons’ corn muffins ( RECIPE HERE).

Directions at thefirstmess.com

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