INGREDIENTS
6 servings
avocado
1/4 tsp
black pepper
1 lb
butternut squash
15 oz
canned black beans
15 oz
canned kidney beans
14 1/2 oz
canned tomatoes
2 tbsp
chili powder
3/4 cup
dried lentils
2 cloves
garlic
1 tbsp
ground cumin
2 tsp
kosher salt
1 tbsp
olive oil
1 medium
red bell pepper
2 1/2 cups
water
1 medium
yellow onion