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Vegan Quinoa Chili with Butternut Squash and Black Beans

Kelly Roenicke
  • 30 minutes
  • Serves 6

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