INGREDIENTS
30 oz
Black beans
4 cloves
Garlic
1
Onion, small
12 oz
Winter squash puree, frozen
32 oz
Vegetable broth
1 cup
Salsa
1/2 cup
Tomato sauce
1 cup
Quinoa
3/4 tsp
Chili powder
1 tsp
Paprika
1 1/4 tsp
Salt
1 1/2 tsp
Sugar
1/4 tsp
White pepper
1 tbsp
Oil
3 tsp
Cumin
1 cup
Water