INGREDIENTS
•
Extra virgin olive oil
•
Salt
•
1 white onion, finely diced
•
3 medium sized carrots, finely diced
•
3 stalks celery, finely diced
•
1 butternut squash, diced
•
4 portabella mushrooms, diced
•
1 zucchini, diced
•
2 poblano peppers, diced
•
1 (6 oz.) can tomato paste
•
1 tbsp chili powder
•
½ tsp garlic powder
•
½ tsp ground coriander
•
½ tsp ground cumin
•
¼ tsp ground cinnamon
•
4 cups (one carton) vegetable broth
•
2 cups (one jar) Royito’s Hot Sauce
•
2 (15 oz.) cans black beans, drained