INGREDIENTS
1 cup
Bell peppers
1 can
Black beans
3 cups
Butternut squash
5
Garlic cloves
2 3/4 8 ounce cans
Tomato
1 cup
White onion
3 tbsp
Tomato paste
2
Chilis in adobo sauce
1 14 ounce can
Tomato sauce
1
Vegan sour cream
1 cup
Quinoa, cooked
1 tbsp
Chili powder
1 tsp
Sea salt
2 tbsp
Apple cider vinegar
2 tsp
Cumin, ground
1 3/4 cups
Water