INGREDIENTS
2 tbsp
canola oil
1 large
onion
3
garlic cloves
2 tbsp
chili powder
1 tbsp
paprika
1 1/2 tsp
thyme leaves
14 1/2 oz
canned tomatoes
2 cups
bite-size butternut squash
30 oz
kidney beans
1 qt
vegetable broth
13 1/2 oz
coconut milk
1/2 cup
scallion
1/4 cup
cilantro