INGREDIENTS
1 tbsp
– olive oil
1
medium – onion
1
cup, cubes – butternut squash
30 oz
– pinto beans, canned
1 3/4 cups
– pumpkin, canned
14 1/2 oz
– diced tomatoes, canned
2 cups
– vegetable broth
1/2 cup
– quinoa, uncooked
1 tbsp
– chili powder
1 tbsp
– cumin, ground
1 1/2 tsp
– paprika
1 tsp
– coriander
2 tsp
– salt
2 tsp
– black pepper, ground
1 tsp
– maple syrup, pure
1/2 tsp
– lemon juice
1/4 cup
– guacamole
1/4 cup
– sour cream