INGREDIENTS
6
cup, cubes – butternut squash
1
medium – onion
29 oz
– fire-roasted tomatoes, canned
15 oz
– black beans, canned
1 cup
– quinoa, uncooked
5 cups
– vegetable broth
2 tsp
– chili powder
1/2 tsp
– chipotle chili powder
1/2 tsp
– cumin, ground
1/2 tsp
– salt
2
cup, chopped – kale
1/4 cup
– cilantro