1 large butternut squash, peeled and diced into 1/2 inch cubes
2 1/2 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
1 tbsp cocoa powder
1 28 oz can diced tomatoes
1 can low sodium black beans, drained and rinsed
1 can low sodium kidney beans, drained and rinsed
Salt and pepper to taste
1 avocado, diced, for serving
Handful of fresh cilantro, chopped, for serving
Heat avocado oil in a large soup pot over medium heat.
Add onion and cook for 2 minutes, stirring occasionally to prevent burning.
Add garlic plus a generous shake of salt and pepper. Stir and cook for 1-2 minutes.
Add all spices, cocoa powder, and an additional shake of salt and pepper. Stir so garlic and onion are well coated with spices. Cook for 1-2 minutes until fragrant.
Add bell pepper, mushrooms, zucchini, butternut squash, and the can of diced tomatoes to the pot. Stir so everything is well combined. If mixture is very thick, add up to 1 cup of water to thin it out a bit.
Bring mixture to a boil, then reduce to a simmer and cover.
Cook for 20-30 minutes, until butternut squash is fork tender.
Add black and kidney beans, stir to mix, and cook for an additional 3-5 minutes.
Use a ladel to spoon portions into bowls, and top with diced avocado and cilantro.
Store in an airtight container in the fridge for up to 5 days.