serves 4
Ingredients:
2 teaspoons California EVOO
1 each butternut squash, peeled and cut into bite-sized pieces
1 yellow onion, peeled and chopped
2 teaspoon ground cumin
3 teaspoons chili powder
1/4 teaspoon ground cinnamon
2 cups vegetable broth
1 14.5oz can diced tomatoes
1/2 each (6oz) can tomato paste
2 tablespoons Pepper Plant Chunky Garlic Pepper Sauce
1 15oz can black beans, drained and rinsed
1 teaspoon salt
avocado, limes and cilantro
Instructions:
Heat oil in a large pot or crock pot over medium-high heat. Once hot, add squash and sauté until slightly tender, 8-10 minutes. Add onion, cumin, chili powder and cinnamon, stir to combine and cook until fragrant, about 2-3 minutes. Add broth, tomatoes, tomato paste, pepper sauce and beans. Stir to combine and reduce heat to medium-low. Cook for 30-35 minutes, stirring occasionally, or until squash is fork tender. Season with salt and portion into bowls. Serve with avocado, lime wedges and cilantro (or any of your favorite chili toppers).